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Looking to make some cider for the first time, but I don't want to do a whole 5 gallons of it. Looking to make 1 gallon... anyone have a good, sweet recipe? Not too sweet, but definitely on that side of the flavor.... not dry. Thanks

Might sound like a dumb question, but I'm having trouble keeping the beer at a consistent temperature. For fermenting I use a stopper thermowell with my temperature probe so that I have an exact reading on the internal fermentation temperature. Once it goes in the keg, I fill up a 1 gallon jug...

So I found out that I probably would have been better off going with WLP838 (Southern German Lager Yeast) for my Vienna lager because it flocculates out better, ferments quicker, and has less diacetyl production. I found this out afterI had my WLP830 starter already going, so it was too late...

WLP830. True story!

The cloudy film is just some yeast that ran down the inside of the better bottle, but I'm worried about those white blobs on the surface. Is that just yeast? I used WLP830 German Lager Yeast. I've gotten a slow "glug" since about 3-4 hours after pitching. That's increased to about 1 glug...

I read the part of "Brewing Classic Styles" where it explains how to convert a full boil to partial boil, but that is for liquid malt extract. Basically, you just add half the extract during the last minute of the boil. How does it work with a partial mash recipe like the one I have below? Do...

I was hoping someone can help clear up some confusion I had regarding pitching lager yeast. Can I pitch the lager yeast at room temperature and then cool the wort down to 50 degrees, or should I cool both the wort and the yeast to 50 degrees and then pitch?

Hi guys, I was hoping somebody could help me out with this one. I saw a version of this on the internet and changed a few things. Type: Partial Mash Ingredients Amount Item Type % or IBU 3.00 lb Briess Munich Extract (8.0 SRM) Extract 33.33 % 3.00 lb Munich 20L (Briess) (20.0...

Bought a 4 pack of DFH last night and I didn't really care for it. Too malty and boozy for my liking. I would want a lighter gravity, sweeter flavor to my pumpkin ales. Anyone have any good recommendations? I think a little vanilla in there would be good too. Not sure bean vs extract. Thanks

Going to try and brew one of the BCS recipes in the coming weeks, but I realized that I have to convert the recipes from full boil to partial boil. I've read that it's just a simple matter of leaving half of the extract out until the very end of the boil. Is it really that simple? There's a...

Anybody know of any partial mash/extract recipes (partial boils only) that can produce a pumpkin pie flavored beer? I made a pumpkin ale last year that turned out decent, but I really wished at the time that it had a hint of sweetness to it. I'm guessing lactose is the way to go with...

I brewed up a pumpkin beer yesterday, here are the ingredients I used. (based off Terpsichoreankid's recipe) Anyway, based on the hydrometer sample, I have a feeling this is going to be a tasty beer. I've read some comments about pumpkin beers, and what some people do is add vanilla and/or...

Based off of Terpsichoreankid's recipe 8 lbs 2-row Pale Malt US 2 lbs Crystal Malt 60L 1 lb Biscuit Malt .5 lbs Wheat, Flaked .6 lbs Rice Hulls 90 oz. canned pumpkin (mash 60 min) 1 oz Goldings, East Kent (boil 60 min) 1 tsp clove (boil 5 min) 1 tsp nutmeg (boil 5 min) 1 tsp...