Search results

Okay, cutting the Cascade seems reasonable, so I'll axe that. I'm considering throwing in a bit of oak smoked wheat in place of the barley, because I've been wanting something with a little bit of smoke in it. Maybe push it up to 100 grams.

I've got some leftover ingredients and I need to get rid of them. I figured that since stouts are pretty forgiving as a whole, then there's no reason I shouldn't just use what I've got to make one. Suggestions and advice would be appreciated. This will just be a miniature batch ~9.5 liters...

I began a high OG brew using premier cuvee and then, rather unexpectedly couldn't get the sugars I needed for my apple wine in a timely fashion. Is there going to be any terrible harm if I pitch some more yeast in here in a few days once it arrives and I create a starter? Currently I've tossed...

Awesome! I had a sneaking suspicion it was a bit of newbie panic. Now I shall play the waiting game with it. Thanks!

I suspect I know the answer to this, but as I was working through the must creation process I ended up with way to much must for my 1 gallon glass carboy. So I moved it up into an empty 5 gallon fermenter (bucket style.) Is this going to be a problem? Is there too much space there for it to...

So last month (8.21) I started my first batch of Edwort's Apfelwein, second batch of anything ever (the first being JAOM, which is currently maturing in bottles.) I followed the recipe exactly, with the exception of being forced to use apple juice with vitamin C added, which is supposedly okay...