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Heyo! I just tried a sample of this batch, it is tasty and smooth! Great recipe. I wonder what the results would be if I used nottingham yeast instead of champagne..... hmmmm...

Elder is decent, but I've had beers that I liked a little better. I think they benefit from the whole "limited supplies only" thing...

If I may put in a tip... I wouldn't get the oranges from a big supermarket... they put wax on the orange skins to make them all shiny - Not really something you want in your beer. I get my brewin' oranges from a Trader Joes/Whole Foods by me, not sure if those stores are in your area, but it's...

Hey oldmate, how long do you let these guys bottle age?

Sadly homebrewing got caught up in this baloney... Someone from Party A sponsors a completely harmless and largely symbolic bill... Everyone from Party B suddenly hates the idea with a passion, just because it would be bad for their careers to agree with someone from the other party.

Speaking of Vermont craft brew, have you had Hill Farmstead beer? OMG, it is unreal.

How do you use the Brewhauler handle wrong? I'm confused.

Yeah, I just heated up the honey until it was thinner, then let it cool for a bit. One slight issue is that I did have a bottle bomb in the pasteurizing process. I took out the bottles following Pappers' instructions, and was letting them sit on the kitchen countertop to cool, when one of them...

Haha oldmate, you weren't kidding around about the 9%. My batch is crystal clear in the carboy after 3 weeks. According to my calcs the cider is actually at 0.995 gravity right now, which makes it about 9.2%. I'm going to combine it with the honey and pasteurize the bottles today. Will let you...

Wait, now I'm confused again... How long do you let the bottles sit between capping them and stovetop sterlizing them?

Sweet man, I will definitely give it a try, thanks.

Do you sterilize immediately after bottling? Is there any carbonation?

Cool, thanks for the ideas. I think I'll leave the 5.2 out next time.

I made a "get rid of some old ingredients" brew that I configured into Jamil's Amber Ale two months ago. I noticed some unpleasantries with this batch: 1. Serious chill haze. 2. Harsh, tannic, almost metallic aftertaste. (The beer tasted like black tea at bottling, which had me kind...

They all sound tasty... my only tip is patience... All of my cider has tasted gross until a full 6 months after brewday.

Forget those people! I've given up trying to convert BMC people to good beer. There are grown men who'd rather eat hot dogs and chicken fingers than good food, too.

Sweet! BTW, there's a great homebrew shop in the same building as the Beth. Brew Works!!

Yeah, Cream Ale sounds legit... I wonder if you and your friends might enjoy a Belgian Blonde as well.

These experiments are sweet! (no pun intended) Thanks for doing all of this work and sharing it in such an organized and easy to follow way!

Hey fellow Mikey, I would just make sure the pineapple juice doesn't have any preservatives in it, they tend to harm/kill brewing yeast. Glad to hear your batch turned out well, that's the best part about this hobby, you can pretty much do whatever the heck you want.. if it turns out great...