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That comes straight from the 2015 BJCP Guidelines. However, the overwhelming majority of recipes I find call for 2 row or pilsner malt as their base. Aren't both of those barley?? When I read "non-barley cereal grains" I'm thinking more of oats, wheat, rye etc.... Can anyone clear this...

http://www.neweggflash.com/Product/9SIA0U00AH2178 :mug:

Thanks, that's what I was looking for. My digital scale is accurate, I guess my coriander is just light. They are bigger in size than some of my other spices. These are bigger than BBs. So, that probably accounts for the variance. Thanks again, I think I'll be ok.

Here's another example. This one calls for .75oz. All may be well and good I'm just looking for someone with experience using coriander to confirm that the volume is right. (not that I don't trust my scale) * 4 lbs DeWolf-Cosyns "Pils" malt * 3 lbs flaked (unmalted) wheat...

How much was a 1/2 oz? 8 tablespoons

You have much more control over the degree of the crush/crack with a P&M. And they can be thrown into the dishwasher.

Whole seeds cracked with a pestal/motar

.25oz came out to be almost 4 tablespoons. Is this right? That just seems like a lot to me.

If you're using a carboy try giving it a swirl like Jo7hs2 suggested. One other thing you might try is using a flashlight or some other light source to create a glare on the surface of the liquid and look for tiny little bubbles. They're sometimes hard to see in low light conditions.

Perhaps. My thought was that there would be more sugar than the yeast could eat before the alcohol killed them off. Thus leaving me with some degree of sweetness. Plus last year when I made cider using tree top the apple flavor was very faint. The concentrate should help with that...

It's a mix of two different recipes I found online. As for the OG, I put aside a sample for testing and before I had a chance to take a reading my "helper" dumped it and washed the cup. I couldn't really complain, she was helping to clean-up my mess. I started another batch this afternoon...

I hope you're all right. I made a starter out of just plain apple juice and a teaspoon of the same yeast and it smells wonderful.. I think I'm going to do another 5 gal batch just in case. I'll use this started and see what happens.

How fast could/can an infection develop in cider? I started a hard apple cider 3 days ago and it smells very sour... 5 gal Tree Top juice 1.5 lb cane sugar 2 large cinnamon sticks 15/20 whole cloves 1tsp ground nutmeg 1tsp allspice 1 star anise 7 cans of apple juice concentrate...

Welcome Flyboy. I too live here in hell, err um I mean Valley Of The Sun. Brew and fly as well. If you guys ever need a safety pilot let me know. :tank:

Should I treat it like beer or will room temp, appx 80 - 85 degrees, make any difference in cider? Thx

Thanks for the recipes I'll give them a shot. :mug:

I'm looking for something to do with all of my spent grains. I've heard of people making dog biscuits out of it. Anyone have a recipe?

Hi, My name is Rdracera1 and I'm a brewaddict. :D

Complete BS! I recieved the same price change Email today. I sure won't spare any time/expense to spread the word about their poor business practices. I understand that prices go up..... fine. THEN DON'T ADVERTISE THE WRONG FREAKING PRICES. I'm done now.

Nice tip. Thanks :mug: