Recent content by BlueberryHill

THank you sir!

I got some local, fresh, no preservative, cider 9 days ago. Got it up to 68 degrees. Did a yeast starter with SAFCIDER yeast and its been in a ferm chamber at 68 degrees for the last 9 days. I have done this exact thing many times now and the fermentation usually kicks in quickly and only...

Awesome, thank you. I have it back in the 68 degree ferm chamber now. Lets see if I can just leave it there for a couple weeks without messing with it (sampling until depleted :tank:)

It was Wyeast 3724. I can't remember the OG anf FG, but they were right in line with the kits recommendations. Took 5-6 days? Good strong fermentation and there was nothing at all to indicate any contamination or anything. Tasting it again, I think it may just need to be aged. I really only...

Shameless bump in hope of culturing some advice :)

I did a basic Extract Farmhouse Ale and added some local wildflower honey at flameout. Fermentation went well and a couple days after it was done, I threw the pail into my fridge and cld crashed it for 2-3 days. Then I racked it into a keg and set it at 12lbs. It's been in there for about 2...

What is you have a wine that is too acidic? Have 5gals of a 100% Concord grape wine from last years harvest. It's completely fermented and has been conditioning for almost a year in a carboy. I just tested the ph and it is 2.0! I see that 3.2 is a good place to be. What would you do in this...

That link says that I don't have permission to access the recipe. Would it be a big ask to request that you do a cut & paste of it onto the thread or even a screenshot? My hops are ready. I am picking them tonight. So it's just about go time!

Thank you! That is a lot more, but by the looks of it, I will have plenty! Getting excited to do this. Was just browsing craigslist for a mash tun. That might fix some of my issues. But I have made some great tasting extract beers and not sure if I need to spend the extra time and effort...

I have Crystal, Centennial, and Cascade hops that will be ready soon. Would like to use these to make a NE IPA in the 6% range. It's my first time using fresh hops. Hoping to build my own water from DI water (free source) and utilize some oats/wheat (can they be steeped?) for mouthfeel and...

One other thing I forgot to mention. Just to rule it out. This whole timeit has been in my FermFridge @ 66 degrees.

1 year ago I started a Maple Wine. About 2 gallons of Maple Syrup and 3 gallons of maple sap to get to 1.13 OG or pretty darn close to 1.13. I boiled it for a few minutes and once it got under 70 degrees I transferred it to a glass carbouy and pitched a packet of Montrachet. A couple days...

A month ago we did a brew day and had 2 batches planned. Never got to the 2nd batch. I inadvertently stashed my Safale US05 in my ferm chamber at that time. So the yeast packet has been in there at exactly 65 degrees for a month now. Is the yeast still good, or do I need to make a trip to...

Awesome! Thank you all for your replies. Can't wait for BrewDay Sunday! :tank:

My friend wants to brew a Pliny clone with me at my place on Sunday. Then he wants to take the finished wort with him 1/2 hour away to his house so he can ferment/bottle it there. Is this a bad idea? Should he wait and pitch the yeast once he gets home? Should this not be attempted at all...