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Less than a minute. The catch is, you have to sign an agreement to ONLY drink their beers for 1 year. ha. Kidding. They offered to send me an email with a code to be in some special beer club.. I said sure, but, chances of me joining their elite beer club is as good of a chance I'll be...

I'm wanting to know the same thing - my recipe for this belgian golden strong says to cabonate up to 4 vol. Most ales are around 2. I definitely want that big carbonation .. similar to a Duvell. In my case it should be easier since I'm kegging, .. I just need to figure out how to get it that...

Michigan Brewing Co. Does a fantastic Grand Cru (celis). I would like to clone that one. I do plan on making one of these someday.. back when I researched them there wasn't much out there for solid recipes.

I just made one of these last night. Per Jamils advice I have mine set up with a ferm-wrap. I plan to ramp the heat up over ten days from 65 to 82. Belgian yeast likes heat but it needs to be gradual. My advice would be to start ramping up the heat if you can to finish out that fermentation.

How was this if you remember.. and would or have you made it again?

username: gorcbor

I've been having off and on issues with my grain mill (an older model Malt Mill). It would lock up periodically, as I used my cordless drill to crush the grains. I assumed it was just grains caught in it somehow, and would empty the grains, shake the thing out and it would work fine...

Yeah, I'm interested to hear how this comes out also. Already it sounds fantastic!

I just had some at a brew club meeting, and the guy said it was super simple. He used White Labs yeast (I believe it was a cider yeast), and 5 gallons of cider from the orchard. Fermented it a few weeks, racked it to a 2nd then let that sit for 6 months before kegging and carbonating. He...

Anyone ever try Safale US 05 with cider? I'm kind of surprised ale yeast can be used but that is great since I'm a beer brewer and always have ale yeast on hand.

I just had cider made with cherry juice.. they added it at bottling, because during fermentation the cherry flavor/smell would most likely ferment out. They added Potasium Sorbate also so re-fermentation didn't begin. Anyhow, it tasted fantastic. I'd avoid fermenting the cherry juice and ad...

Getting back to his original question (I came here looking for discussion on the same thing) - Anyone ever use the WL or WY cider yeasts and which is better or is there even a difference? I've tasted ciders made with the WL and they were quite good. I've had champagne yeast ciders also...