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man, I just kegged a 8 month old carboy I dry hopped 2 ounces of simcoe into. I got a diacetyl after taste. I've probably done 200 homebrew days and never had this, so bummed.

did you use real cherries or cherry flavoring? i have 1/2 a bottle of flavoring kicking around from a wheat beer, i may have to try it.

i'll do it. probably wont be kegging mine for another month. you dry hopped 2 oz? how many days?

i just sampled a cran-apfelwein i did last night (1 gallon cranberry, 5 gallons AJ) My wife said she preferred the regular apfelwein better. I thought it was pretty good. I have never tried Cran-Apple but i'd like to know how that goes for you!

good to know. did you have any blends you like or are you just straight up apple?

thanks. seem to be alot of good opinions on D47, i will try that next

thanks. do you use montrachet or something else?

I'm trying a cran-apfelwein and would like to hear other people recipes they have been happy with. (you can mention a different juice flavor too) i'm waiting on my 3rd batch of apfelwein. 1st 2 batches were pretty standard with Montrachet. This 3rd batch I did 1 gallon cranberry juice with 5...

people that have used Notingham and Montracet, which do you prefer? i assume the notingham makes it a little sweeter?

did you like it with the simcoe? i'm thinking about dry hopping a batch but havn't decided on hop variety and dose strength.

Nottingham ale yeast got you to 0.095 ? I didnt think it went down that far

that does sound good

how long does the montrachet need after bottling to eat up the priming sugar? my wife hates when i leave beer **** in the house, i need to move it to my cold basement but i want to make sure the yeast carbs the bottle first.

drink 3 in a row per ed worts instructions. it can be acquired for some

wow, so the montrachet was fine at 60? ive had a few batches going with heating pads recently here in maine because i didnt think that was warm enough.

73 degrees 12 hrs later at 11:15 fyi. still warmer than usual today 29 still

wow, yours was quick. Of course I have 10 gallons going on here too. And its a bit warmer. I would guess it will be at least 9 hours, only one way to find out.

hey all, i have done no-chill to buckets originally, but this time I'm feeling lazy and want to pitch directly on to my previous yeast cakes from a batch i just transferred to Keg. I have 10 gallons sitting outside in my keggle, with lid. It's 35 degrees, flameout was at 10:15am. it's going...

does anyone let it age in the primary carboy for 6-7 months? i'd rather not tie up a keg for that long.

great. thank you all for the responses!