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We ended up with 134 entries for this competition with quite a few coming in from out of state. The entries are all sorted and waiting for judging next weekend. It will be exiting to see and taste all the different interpretations of the meads and ciders that came in. The brewing community...

Thanx for the input Yoop. The sulfites are also a good possibility that I hadn't thought of. Obviously CvilleKevin has had pretty good luck with beer yeasts so I know it is doable. There is just not as much good documentation out there on cider as there is on beer yet. Much of the homebrewer...

Thanx gregbathurst. I have done a few ciders with English Cider yeast and I agree a PH of 3.3 worked nicely. I was curious why the Wyeast 1098 did not seem to work at that PH though, and the Nottingham yeast was slow to start and sluggish. Beer typically starts around PH 5.0 and will lower...

Well it appears no-one has a firm answer on this one. As it ws getting to be way too many days without ferment I made up a re-hydrated batch of Lalvin D47 a couple days ago and pitched that. I had fermentation within 18 hours. Not sure if it is all the D47, or if some of the Wyeast 1098 kicked...

I have a question. My wife and I have been doing some playing around with cider for the last several months and have had some decent results using English Cider yeast. After reading much of CvilleKevin's threads on using ale yeasts I decided to do some experimenting. We made up a batch of...

The WA Mead and Cider cup is going to be a fantastic competition. It recognizes the growth in home made mead and cider making in recent years and gives a place to compete these beverages clear of the distraction of other beverages. We also hope to highlight the fact that WA State is known for...

Line length balancing is nowhere near as critical with cider. The reason being is cider will not foam up the way beer will if the lines are too short. I have run cider at 16-18 psi through an 8' line with no problem at all. It pours a bit fast, but the fizz settles almost immediately as cider...

The cider should be cold to take the CO2. Then put your 10-12 psi on and wait. In about a week you should start noticing decent carbonation Might be 10-12 days until you hit the peak carbonation for that pressure. The colder it is, the easier it takes carbonation.

Tannin extraction is not instantaneous. Only if you keep the temp over 170 will you be risking noticeable tannin extraction. After initial vorleuf then drain, your grains will be somewhere in the 150-ish degree area. Your secondary sparge water can go into your mash tun somewhere in the...

I'm pretty confident my inlet was flowing at full capacity. I brew many beers with aggressive top cropping yeasts such as Hefs. these completely coat the bottle top and neck with krausen when they blow off. Then letting them sit for 2 weeks lets it crust on. In all fairness I only let the...

That is absolutely correct.

I'll throw in my .02 cents. I bought the Marks keg washer a year or more ago. I was a bit disappointed that the unit does not have side holes in the main tube to spray the sides ond neck of the carboy where most of your krausen accumulates. You could modify the main tube by drilling hols, but...

British ale yeast should work fine for a Pumpkin Ale. The English yeasts can leave a bit of fruitiness, although not as much with the British Ale. The fruitiness would play well with the pumpkin. In general I would probably prefer an English style yeast in a pumpkin beer. Edit, just saw you...

How did you save the yeast that you did? Be wary of sanitation if it touched anything that was not sanitized ie countertop, unsanitized glass etc. I think you safest bet is to get more yeast. If the brew is already in process, then proceed as normal and once you get it into the fermentor go out...

Gelatin is usually more effective if added into the beer after it is already at a cold temperature. So crash the beer to cold temperature, add the gelatin, wait 2-3 days for the gelatin to settle, add hops. Bear in mind sometimes a heavy dry hop will cloud your beer up a bit again. If you are...

It really depends a bit on what your grist is, what style of beer you are brewing, and what your end goal for the beer is. If you are making a beer that you want to have a good amount of body left in, say like an imperial stout, then you would not want to mash for an extended time in the 140's...

Most kegerator fridges will hold at least two carboys. That is what I use. Chest freezers are also always for sale on Craigslist. Lastly you can put a raised bottom in a standard fridge to get around the hump. Build it up with bricks, or wood, or whatever and then put a shelf in the bottom at...

It depends on how long you are talking about aging. A porter should do well with a bit of age on it. The chocolate malts will help it resist oxidation, and the strong raosty flavors will meld together better over time. No need to let it go for more than a couple three months though I would...

That is a pretty nice discount on these. I may have to pick one up in a groovy color.

I'd recommend Starsan. Is there a reason you can not shop on-line? There are plenty of options on line for getting the traditional sanitizers that everyone else uses. In your area Rebel Brewer, or Austin Homebrew Supply should be a quick ship for you. They both have good selection, prices, and...