Recent content by Airtight

Oh yeah, thats something I forgot to mention. On all of my batches for the wheat yeasts I used Wyeast Nutrient. And for the wine yeasts I used Wine Nutrient and Energizer. Thanks for bringing that up, Schlenkerla.

What yeast did you use? What was your OG? What temp are you fermenting at? It may just take a little while for it to start back up. It sucks to have to throw in more yeast because you cant oxygenate it again. And if you end up having to add yeast again that could dry your mead out...

Samichlaus, 20 yr old bottle kept at a constant 34ºF for its entire life. That would be the ultimate last drink before entering the after life.

I can honestly say that I enjoy every beer style, including all the sour ales. Can't believe how many people dislike SN Bigfoot. I just had a 2006 bottle thats been sitting in cold storage since I bought it and it was incredible. Good thing I have a case of it :D I never met a beer...

Thanks EdWort, for coming up with Apfelwein. If you hadn't, I wouldn't be experimenting with different yeasts. The purpose of my initial post wasnt to bash your Apfelwein recipe. Just for me personally I found something that tastes better and finishes quicker, although it is 1.5% less in...

The label is awesome. "Going down never tasted so good" is perfect. I don't understand why people are not making the connection of "Going down never tasted so good" and Davy Jones. Davy Jones is synonymous with Davy Jones' Locker, which is the bottom of the sea. So the "Going...

3068 is very slow to flocc. So I drank it cloudy which I think is normal for the Weizen yeast. If i remember correctly it got pretty clear after 3 weeks in the keg. The FG on my 3068 Weizen batch was 1.003 and it was exactly the same for the 3638 Bavarian. The Cider finished at 1.000. So...

That is definitely a possibility. Better make a trip to Belgium and taste them all in one day to compare :drunk:

Sure thing. The Wheat yeasts, Cider and Cote Des Blancs fermented at a constant 70ºF. The Thames and Montrachet fermented at 64ºF. The characteristics of the beer yeasts don't seem to carry over into cider. Take for example the 3638 Bavarian Wheat. The description reads: Top cropping...

New, meaning they were recently granted the privilege to once again call themselves an official "Trappist" brewery. They are rather difficult to find in the states though. Only place I have seen them is in Florida.

121. You regularly brew big beers, keg them, and keep them in your walk-in for 5+ years before drinking them. 122. You try out 4 or 5 different yeasts with the same wort to find out which is best.

Yeah, all four of us were surprised too at what we thought about all the beers. Whats interesting is that we didn't argue about what we thought were the top beers. We were all in agreement about beers 1, 2 and 3 with a little dispute about numbers 4 and 5. But thats usually how it goes...

For those of you who love Trappist beers, this should interest you. Last February, I got together with three other friends to do one hell of a Trappist tasting. We tasted the following beers: Orval Achel: Bruin 8, Extra 8 Rochefort: 6, 8, 10 Westmalle: Dubbel, Tripel Westvleteren...

Hey everyone, After reading the post "Man, I love Apfelwein" I decided I'd try it out. So far I've made 35 gallons of cider. I used the following yeasts and they are in order from best to worst. 1. Wyeast 3068 Weihenstephan Weizen Yeast The best by far, super tasty with a great...