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Wait are you guys serious? I racked a cider about 5 weeks ago and didn't bother adding any campden...am I still cool? I wasn't planning on using campden again on it at all. :confused:

Surely someone here has used rose in a beer before! I'm dying here! :drunk:

Raspberry Hefeweizens are great, I'm thinking along the lines of Abita purple haze here. Smoking a hookah the other day with raspberry and rose tobacco, I realized how well these two flavors go together. A little bit of rose really enhances raspberry...so, I thought I would start with this...

Open the lid and look for krausen. My beer never bubbles unless I'm using a fairly high gravity recipe. I'm pretty sure the rubber seal on my bucket is dead, very dead. So not bubbling isn't much to worry about, especially because of your saran wrap deal.

It's only libel if it's an intentional lie meant to damage his reputation. No worries here.

Welcome! I live in OKC too.

Also there's a computer called ProMash that is awesome! I use it for designing recipes and it makes figuring out IBU a piece of cake. You plug in the AA% of the hops you're using, the order you're using them, how long you want to boil them, and how much you have and it spits out the IBUs.

Strange to have so many Oklahomans on such a small board!

Well you said you liked a malty sweeter beer, but the BB pale ale I made is a really crisp beer probably more defined by its floral hoppiness rather than maltiness (I'm thinking Bass here). Still it's a great beer, I'd brew it again. And the whitelabs yeast might have had something to do with...

Do you drive up to OKC and go to The Brew Shop on Pennsylvania and 36th? I'm guessing that would be about an hour and I don't know of any other places around here...although it seems there are a few in Tulsa. I have had great success with BB kits, I always use a liquid yeast too. The guys...

Is it bubbling? If you didn't make a starter, it might take a while to start bubbling. I wouldn't even think of starting to worrying until the 48 hour mark. "Round ones with the cap" I assume means bubbler? What I like to do if I have a brew that isn't bubbling (which seems to happen a...

Steeping for all grains should be done at below 160 degrees, as higher than that will start to extract tannins from the husks. Tannins result in astringency. The only time you go higher than that with grains is during a mash out, which extract brewers don't need to worry about.

Hey no problem. I use a leaky bucket and so I never need a blowoff tube. Hell, the airlock doesn't even bubble half the time so what do I know. ;)

Do you not have an airlock? I would wait two days and then put an airlock on. If you don't have an airlock, cleaning the hose would probably be a good idea. But airlocks cost like two dollars, buy one!

I'm not sure what all that stuff is for. I just made a batch of cider, it's sitting in the secondary right now. All I did was take five gallons of apple juice, put five campden tablets in, and put yeast in 24 hours later. Where did you get that recipe? That's a lot of fermentables my friend...

I usually use a rolling pin if the guys at the LHBS can't grind it for some reason. Just make sure you keep the temperature below 160 as david said. Add cool water if it goes above 160 to get it down quickly. Higher than that and you'll start to extract tannins from the grain husks, which...

I have read that wine makers, when opening a wine that smells like sulfur, will decant it for an hour or so before drinking it as this gets rid of the sulfur smell. I know you said the sulfur is 80% gone, but perhaps decanting would get rid of the other 20% ? Worth a shot I bet.

Well I suppose you could use an ale yeast and end up with a sweeter cider, I don't know if that would ferment out completely like champagne.

Jesus that's cheap! My small immersion chiller I just built ended up costing me $2/ft! If you buy 40 feet I would gladly pay you double what you paid plus shipping!

Well, there's a lot of stuff going on in the water and for bitterness you want the alpha acids to isomerize so they can dissolve in water. The more stuff going on in the water the harder it's going to be for the alpha acids to isomerize and dissolve. Up the volume, thus lowering the...