Search results

I used Nottingham and there was no krausen. Finished fermenting in about 2 weeks @68F but when it warmed up to ~74F it started off anew for another week or so.

I would say so. It will let the yeast settle out more plus it will let the yeast clean up the flavors. However, when siphoning did you make sure to avoid disturbing the trub on the bottom? If you don't secondary you have to make sure to avoid the trub/yeast cake because if you suck that up...

The first yeast to hit the sanitizer probably died but yeast contain enzymes that degrade hydrogen peroxide. So by the time you finished racking I am sure the peroxide was broken down and/or diluted to safe levels. At worse I would imagine you might get oxidation of the beer from the oxygen...

Anyone know what the OG of this would be with 3lbs of sugar in 5 gallons of Apple Juice? Thanks.

Was that $40 for a case? Because if so I love that strategy, pay $40 for a case of empty beer or you can go to your local beer store and pay $40 for a case of bottles with good beer in them...

You could try apfelwein and bottle it in your wine bottles? Many people seem to enjoy it without carbonation. Check out the sticky in the wine making part of this forum for a good recipe.

Huh you're right. How'd I screw that up.... :drunk:

If you want an even better deal: http://www.chemistrystore.com/Sodium_Percarbonate-Sodium_Percarbonate_50lbs.html Enough Oxyclean to last a life time and about $0.43 a pound.

I can almost guarantee they will be fine. Manufacturers set the use by dates on products before they expect most if not all will begin to fail. If they set the use by date when say 50% would be defunct, well they'd have a lot of returned product. So they set the use by date a few intervals of...

I always drink the sample of beer I pull out with my beer thief. This way I dont worry about sanitizing the inside of my beer thief or the hydrometer and get to taste how the beer is progressing. Its nice to see know how beer tastes as it goes through the brewing stages. But if there is active...

If you don't mind having sediment in the bottom of your bottles, suck up some of the yeast cake while racking to the bottling bucket. I've found that this causes carbonation to be done in about 3-4 days at 70F. Sure the beer improves as it ages further but carbonation happens damn quick if you...

Let the bottle chill for at least 24 hours. Otherwise I've found that even though the beer feels chilled, there ends up being way too much head. This should diminish with further bottle aging I've found. My first batch had to be chilled for 24 at least hours before consumption but now the...

Distillation by its very definition means separating a solution into parts based on the boiling points of each component, then collecting the vapors. This means "Freeze distillation" is impossible since you cannot freeze something yet still get a vapor to collect. However, don't go advertising...

I am going to wager that Loudog's thermometer just broke the glass containing the weights. If he used his thermometer through out the boiling process I don't see how you could break the actual bulb and not notice because the thermometer would no longer read anything accurate. Even if you did...

Its not necessary. Just like a car isn't necessary to get from point A to point B. But oxyclean, like a car, eliminates nearly any effort required. After an overnight soak all I have to do is pull the bottles out and rinse. The labels fall off on their own.

The first bubbles could be from the air pressure dropping. A front is moving through the north east so the barometer has been falling. That combined with a worm wort and starter probably helped the yeast start off quickly.

Ed Wort's recipe is excellent. Replace the wine yeast with an ale yeast like Nottingham and it will finish a bit sweeter. Can also further increase the sweetness by replacing the corn sugar with brown sugar. Otherwise it will ferment completely dry.

Some people also use lactose to back sweeten. However, if you or her have any problems with drinking milk then lactose would give you the same problems. I just sweetened some cider with Splenda and my GF who cringed at the idea couldn't tell.

How long did you primary for? Are you chilling for the same amount of time before consuming?

Reverse osmosis sometimes with distiliation is the filtering method of choice for bottled municipal water. My grocery store sells "Filtered drinking water" and "Spring Water". The former is filtered by RO:/DI with minerals added back. I use the spring water from the grocery store and it works...