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I found the leak! The lid had a crack.

LOL...Good point... I have been thinking of using Danstar's Belle Saison or Fermentis' BE-256 Abbey Ale

I am loving the responses... I think the most helpful is that O2 will effect my beer. I will still come back to RDWHAHB and maybe fix the leak.

I just thought I would share... I have been brewing for 5 years and never had a batch NOT produce enough Co2 to make bubbles in the airlock...until my last batch. This was my second all grain BIAB using my newly made E-kettle set up. I brewed up a APA on Monday and didn't see any bubbles in...

Nice write up.

Thanks for the replies. I am leaning towards the element being too hot when I put the LME in. There was a part of the element that didn't have scorching on it. It was covered by the a 1" ID copper pipe fitting that I used for fastening the element to the pot. I guess I will see how things turn...

So I brewed my first batch with my 2000W/120v set up. It's just a basic set up that I made to get the E-kettle process started. I drilled a one inch hole in the side of my 7.5 gallon aluminum brew pot. I had pretty good results. 95% mash efficiency. Time to boil wasn't too long. I did however...

This sounds interesting... I think you are on the right track. In my experience flavors go a lot farther in a cider since the flavor of ciders are not as strong as beers. I would speculate that the pepper flavors would come straight through the process, unlike some spices that seem to change...

What kind of experiences are out there with using oak and/or whisky in the secondary for a cider? I am thinking of going the Graham's English Cider, I feel that the acid and tannins would pare well with the whiskyoak flavors. Alternatively I was thinking of using Edwort's Apple Wine...

I have spent a few hours looking for a scientific reference on the minimum diastatic power needed for conversion of starches. There is a reference on Wikipedia that says 35 degrees lintner is needed for self conversion, but that article does not cite a source. I have read lots of brewers...

So I ended up pitching 3 gallons of Honeycrisp; 2 gal. 3 apple blend and 1 gal. mango nectar. I pitched on top of my traditional non-spiced saison yeast cake (belle Sasion) that had sterling hops left in the wort from a 0 min addition. I also added a 1/2 pound of sugar which I brought to a boil...

I am a fairly competent beer brewer and have been exploring cider made from store bought juice. I am looking to make a cider-like beverage (5-7% abv, sparkling and dry) using fruit juice. Are there any suggestions on what juice or juice combinations would be good for this? For...

Any long term tasting notes? Spices etc. coming through? I have a saison going right now that is sitting on some Sterling that I added at 0 minutes. I think I am going to pitch my ginger cider recipe on top of it's yeast cake. (I used Belle Saison) I've been experimenting with pitching...

I have made this with s-04 as well and I think I like it best with the s-04 vs Montrachet. It leaves it a bit sweeter with a bit more esters and flavor.

So I have now made several batches of this and I keep going back to it. It's quite refreshing. It's like a ginger ale cider hybrid. I've been experimenting with my ciders lately by pitching them on the yeast cake of a beer to see what the hops and left over grains do. I am going to pitch this...

I've had very good success with my dry ginger cider recipe. 6 gallons apple juice 1-2 lbs brown/white sugar (or comparable amounts of AJC) 6 oz fresh grated ginger 20-40 green cardamom pods 2 black tea bags 1 lemon I crack the cardamom pods and steep them along with the lemon juice...

I've noticed that a lot of recipes call for a 50/50 split of sorghum and rice syrup. What's the deal with that, is the sorghum that strong tasting?

BIAB= Brew in a Bag?

hello world

I've been making dang good beer for around three years now. I have my system down and have pretty good basic recipe that I can tinker with to make different brews. Alas I am trying to keep free from the gluten grains. I've pretty much switched over to ciders since they are so much easer to...