Recent content by Baabaad00

You don't have to let it sit in the chamber for a year. Just while it's fermenting. Then rack it to a carboy and let it bulk age at room temp. But you can ferment this at pretty warm ambient temperatures. I've only done it around 65-70, but i don't see why this would be an issue. I think...

First experience i've had with it and it does exactly what you've mentioned. goes hard and stops hard. Fg was higher than anticipated too. Next time i'll definately mash low when using this yeast again.

I'm newer to brewing and the exact recipe is the one i'm doing next. When I read you saying your newer and already concerned w/ water chemistry, i was like. o.0 why? It doesn't seem necessary until waay later, unles it's an issue with your first 6? did you adjust your water for the others...

you're very cut and dry in your responses. I'm newer to brewing ciders and would like recommendations. You always use White Labs English Cider Yeast? Do you ever switch it up? You ever use the wild yeast in the cider? What conditions would you recommend for others to ferment in to retain the...

so im assuming you dont bottle carb?

Do you ferment it dry? I'm specifically asking if u ferment dry.

So does temp control help w/ ciders? Does it help retain the apple flavor more? rather than just letting it explode?

Hello, Recipe question on a commercial brewery i ran accross. Public house brewery has a cream ale that taste awesome. Based off of the information provided from them, is it possible to figure out a clone? I'm newer to beer brewing and I take recipes posted by others. How do you figure...

Is this excessively bitter with the suggested bittering hops? How's it compar to like an IPA or a common wheat ale around 18 ibu's?

Ill chill lower. Im just starting and haven't messed with water. Want to see what I can do with what I have first. I use a hydrometer. The temp dropped quicker than anticipated so I put a tiny bit of heat. I won't do that next time and just let it drop. For oxygenation,I just racked to my...

Just checked again. Gravity hasn't moved. Help please. Should I just bottle? 8lbs 2 row, 1 lb each chocolate and black malt. OG should have been 1.055. FG should have been 1.014.

Upon research,it appears my yeast Windsor has low attenuation . Hopefully notty will push it down another 8-10 posted. It said mash at 156f. Others say when using this yeast to mash lower to counter it's low attenuation.

I've been waiting almost 2 weeks now. Checked again. 1.034 after moving to a warmer environment. Pitching Nottingham to see if it'll drop more.

Just looks like yeast activity to me. I'd just stir it up as long as it's still in primary. Don't aerate. Just enough to homogenize the berries for a bit.

k. I put it in a warmer environment. Being a mead/wine brewer mostly, i'm used to seeing the gravity drop like a rock until near dry. I'll wait and see what it does.