Recent content by awizz94

Seems right. The formula's for 12 oz., but this can easily bee scaled to any size you want. Just divide by 12 and multiple by the new amount in ounces. Divide by 355 and multiply by amount in milliliters if you're a metric nut ;) I'd try an online calculator to double check your numbers. It...

I've been using the following formula from beersmith.com to calculate the calories in my homebrewed beer: Calorie_from_alcohol = 1881.22 * FG * (OG-FG)/(1.775-OG) Calories_from_carbs = 3550.0 * FG * ((0.1808 * OG) + (0.8192 * FG) – 1.0004) Total calories – just add the Calories_from_alcohol...

I recently purchased some liquid malt extract from my local homebrew store. It was marked as "golden". I don't know exactly which brand this is, or else I could look my question up myself. On many homebrew sites such as brewersfriend.com, I seen no reference to a "golden" liquid malt extract...

OK. Thanks, guys!

I'm pretty new to home brewing beer, having started in just the past few months. I've stuck to extract-only recipes so far, and I've gotten to the point where I've been able to enjoy some ale and wheat recipes I've tried. I've also tried making some lagers, but I'm starting to think I may have...

How long does the cider stay good in the bottle, from your experience?

I'm relatively new to this, but I feel comfortable saying that yes, it will leave a residue. It decreases the amount if you cold crash the Äpfelwein for a week or so.

OK. I might order the So5, then. Out of curiosity, what is the longest you have left cider this ale-cider conditioning in a bottle before it develops unusual flavors? I've heard there's an optimum drinking-window of sorts for various types of homebrew.

Awesome! Thank you :) I can't wait to try it. I've got some So5 I can use. Do you think it'll be more different than So4 with the cider?

http://www.whitelabs.com/yeast/wlp080-cream-ale-yeast-blend

I'm new to homebrewing. I've been making Apfelwein for about a year now. I've always used champagne yeast to ferment the juice, but I've recently been wondering if I could use a creme yeast instead to provide a smoother, more creme-like flavor. Has anyone done this before? How did the cider turn...