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yeah, im good... I've got pressure in there. I had to watch it a while but its good. So I figured what the hell and threw in another 1/2 tsp of cinnamon to the fermenter too! lol Gonna wait one month then bottle. After tasting this morning the honey recipe sorta tasted like a wine/champagne...

well then whats on the right of that smart guy! lol But seriously trying to figure out if I'll be good to just let these chill a month... Guess im not too worried.

nottingham has been known to suck... I wont use it again. I did a brew with it in my basement one time took 4 days to fire, beer tasted like crap nice and watered down.

meh, thats what a forum is here for.

Starters scare me... Wish I could help, I just use dry yeast. rehydrate and throw. Oh so easy!

here's a pic to better illustrate what I'm working with... I've decided not to worry about any more cinnamon as I can hit the next batch with a little more. Can you guess wich recipe is in wich jug??? lol

Long time, but I'm back at it... Ok I did 2 1 gallon batches of cider this time. I know this isnt the cider thread but it should reach enough people with knowledge of secondary fermentations/racking. first off here are my recipe's with gravity readings. recipe #1 -1 gallon cider...

look at my other post in the yeast and fermentation threads... Now that I think about it... Nottingham.... WOW. the thing is, mine took 8 days to start active fermentation!!! Now I did buy a packet that I havent used yet... because when I went to dump it in today I noticed the old, wich we...

Alright.. So heres one for the ages. I had just brewed up a batch of Brewers best American Amber ale, all sanitized and what not. Sloshed the wort around in the 6 gal. glass carboy(supposidly to oxygenate it... I've been online too much) And then pitched my yeast. I put the yeast in 4oz of...