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Gee a reason to Brew more. Gosh don't do that. :-P YES PLEASE send me the recipe. I'll compare it to what I have and use that as my next brew.

ok so after Im done with the boil I just dump in some frozen juice concentrate? that would cool it down relatively quickly. :-) added bonus. and a full pound of the C120. Would you change up the Malt choices at all? I REALLY like the Trappist yeast and how complex it can be at...

Sorry The yeast I will be using is the WLP500 Trappist ale yeast. I want it to complement the fruit tones already in the cider. Im hoping to bring that out even further with the Bavarian wheat malt and hopefully balance it out with the light malt. at least thats what Im hoping for.

Clean fermenting yeast EDIT ( WLP500 Trappist ale yeast ) .5 lbs of Crystal 120L 4 Gallons of Wal-Mart apple juice. 1 gallon of water 1 lb Briess Bavarian wheat DME 1 lb Briess Golden Light DME 0.5 oz organic tradition(7.5% AA) Secondary on top of some freshly skinned/cored/chopped...

well Its not horrible. But it definitely tastes like someone dumped seltzer water in it. Funny tasting. Looks like Ill be leaving it for a bit longer.

so Im going to leave in primary for another 2 weeks then taste. Then im going to bottle and condition for 2 weeks then taste I'll go back and taste every two weeks and see how it goes. Thanks everyone!

Ferm temp was 65-70 at least thats what temp sensor says The first day it was bubbling at about one bubble every second. Stayed there for about a day or two now nothing. Should I bottle after two more weeks and bottle condition for another 2?

its looking like 1.015 is what its coming out to. it tastes like it is definitely not done. But then again it still needs to be bottle conditioned. Leave it for a week or two more?

its looking like 1.015 is what its coming out to. it tastes like it is definately not done. But then again it still needs to be bottle conditioned. Leave it for a week or two more?

So option 1 is to drop some more yeast in and next time be less dumb. :-)

John Palmers Elevenses Partial Mash kit Safale s04 yeast Pitched it last Friday at 110degrees No Krausen No vigorous bubbling No blow off. just the occasional bubble maybe 1 every 3 seconds or so. So this is my first partial mash and I'm wondering if something I did was wrong?

Beer is to unrestrained and to fluid(pardon the pun) to do something like this with. Wine which is being used as the example has been elitized and is only recently begun to come down to the masses (past 15-20 years or so). SO it has been tightly controlled and quantified using judgement scales...

it is impossible. As has been said before. Quantifying a perception is impossible for any but the individual.

age it for a few months and if it still isn't drinkable cook with it.

I don't see the updates? What changed?

http://www.summitsource.com/eagle-enclosure-outdoor-junction-heavy-duty-plastic-cable-service-weather-resistant-devise-component-electrical-wire-connector-satellite-dish-multi-switch-cover-p-5597.html?ref=1&gclid=CNX79fDG2bcCFYuk4AodVCoAWg 5 bucks for an outside "cable box" with a lock...

Why not run tap lines into your basement into a kegerator. then put an outside lockable cable box over it. SURPRISE BEER! during the winter simply drain the lines disconnect it and lock it up.

What alot of you guys are failing to realize is the culture difference between the East and West coast and even in PA and surrounding areas. We have a lot of small homes with businesses up front. Hairdressers, pubs, bars, restaurants, hell even subways are setup in the downstairs of peoples...

http://img.printfection.com/14/78084/XMDU8.jpg the Thirsty Tortoise Art Nuoveau is coming back. Maybe something with that as a theme. Would def look more respectable.

wilserbrewer as I understand it I brew as normal and do the 30-60-90 min boil at the end(with whirlfloc). Cut the heat and leave the pots overnight. In the morning I ad gelatin and yeast and drop both pots into the primary. let it set into secondary and bottle it out. Bottle condition...