Recent content by Brando72

I am brewing my first cider and did a second ferment. I don't believe I left enough of the residual at the bottom and am not sure I have enough yeast to carbonate. I read one place that said just add more yeast before bottling, my buddy says to add more yeast and let it go for a while. Anyone...

Brewed my first beer from a recipe I created today. I made a chocolate espresso stout. Pre fermentation taste seemed good (or the beers I had during the brew process made it seem that way). Just wondering on any advice for how many days before I should move to a second?

I am trying a new cider, for the first time I am trying one with a champagne yeast. Has anyone ever tried this before? Do you have any advice? I am struggling if I want to do a second because I have not with my former ciders and they turned out great.

Too late

Bout to do a secondary on a BelGian wit. Would it be bad to add orange peel/zest to a secondary?

What is the best way to bump up the alcohol level of any beer?

3lbs. Light malt, 3lbs. Wheat malt extract syrup, Grain:1/2 wheat malt. Hops: 1oz. GR tradition hop pellets, 1oz. Bitter orange peel, 1 tsp. Coriander. Yeast: White Labs Belgin Wit

Making a Belgian wit for the first time any advice