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that's right. Except it will still go dry unless you pasteurize or something. So having a sweeter cider is a bit complicated. Even at 1.01 you've got a lot of sugar left to ferment out. You'd want to pasteurize.

Probably is still fermenting, just because it's not bubbling doesn't mean things aren't happening. You don't likely need to add more yeast; if you have some nutrient that would be a better addition. I always add yeast nutrient to my ciders, helps them finish off nicely. Also, unless it...

I still haven't sat down and figured out how to predict changes in OG from amounts of added sugars. Basically take a gravity reading before adding sugar and then adjust as necessary, testing the gravity as you add. THen predict that the cider will ferment down to 1.000 (probably will go lower)...

Especially with dry yeast, a starter really isn't needed. The starter in this will just give you more opportunities for infection. As a newcomer the best idea is to keep it simple. I started with cider and it was a great foray into all grain brewing; teaches the basics well. Also, your recipe...

There are a few ways to do it. The most popular would be to sweeten to where you like it by whatever method (sugar, concentrate etc) and bottle. Then you wait until it's carbed (check it) and pasteurize. see: https://www.homebrewtalk.com/f32/pls-read-i-want-sweet-carbonated-cider-282841/ and the...

I had a beer that I wanted a 90 minute boil on this weekend. Since I could only fit 4 Gallons in my pot I just used an extra 3qts in a separate vessel and tea-bagged the grains into it to rinse them off. I squeezed the grain into this second vessel and boiled for 60 minutes. Then cooled that as...

You can also use another unopened beer. Google it. Simple until you get to the last one in the case, at that point you can probably be more creative....

Brewed this up this morning. WAAAYYY darker than I expected, maybe due to 90 minute boil? One of the sweeter tasting worts I've ever made despite the gravity of 1.042. Pitched the wyeast pack that took its sweet time puffing up and never really did get all that big. I'm hoping for the best and...

Thanks for the tip. I've never even really thought too hard about changing from a 60min boil. My brewpot is just barely large enough for this volume so if I boil off too much I'll probably just top-up afterwards. Clean water of course. These are pretty new hops as far as I can tell. The one...

Alright. I love Belgian beer but really dislike 9% ABV. It gives me a headache with even one. So I'm shooting for a low ABV nice tasty Belgian. My plan is below. The grains are already crushed so that's basically set in stone. I'm pretty excited to brew with Meridian hops. I've had Summit's...

I use a normal stove too, it's a bit of a bear to get going but I can boil 4 Gallons on the large burner. That's my typical approach. Anyway, take a wait and see approach. If it tastes watery then you'll know why. I suspect it will be just fine. Things are more forgiving than we typically think.

I do 3 Gallon batches because I'm the only beer drinker in the house. I use full boil volumes in a canning pot and get 70-80% efficiency. You can get one of these pots for ~$20 on amazon if you want to move to larger boils. Just dont' chip them or they rust. I suppose that I should ask, was...

Basically as long as the water was clean you'll be fine. Having all the water in at the beginning is to increase efficiency of what is otherwise thought to be a more inefficient process. Although for most people BIAB seems to give a decent efficiency anyway, at least with a full boil-volume mash.

Agreed, although it's the headache, not the drunk that bothers me.

Very nice write-up. I'm just starting to appreciate sours and recently brewed my first Berliner using wyeast's 3191 blend. It turned out very nice and is decently sour at 1 month. As you say though, Berliner tends to have a much simpler profile than other sours. How do you think these other...

I agree. I will say though that I find the search feature of HBT to be cumbersome. I think people probably look around here for the info then search it and can't find anything so start a new thread. If you actually go to google it does a much better job of picking out useful threads from HBT...

Don't put any water in.... How are you making it? If you go from straight cider, add nutrient and pitch yeast there should be plenty of taste. Could add some concentrate if you want, but I've never found that necessary. What yeast did you use?