Recent content by Ciderbarrel

I may have spoke too soon. I'm starting week 3 in the keg. It's at 13psi @ 1C (33F, basically) and the maltyness is starting to mellow and the apple flavor is starting to become more noticeable. I'll reserve final judgment for later because I spoke way too soon. This is my first non-cider so...

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I saved a gallon and stored it in the fridge about two weeks ago. I have a friend that wanted to try some, but she wanted me to leave it flat for some reason. It tastes just like the kegged batch, just flat.

Was the 6 cans of Frozen OJ used to top it off? Everything I've read about using barrels (I just bought two 7-gallon barrels last month) have stressed to fill it to the top and not let the insides dry out and to top it off every few weeks.

I didn't. As soon as it was done in the primary, I threw it into the keg and force carbed it at 12psi @ 4C (my lab thermometer is in C only). The two weeks should be up in a few days. I've tasted from the keg every 3-4 days and it's getting better with every tasting. I used 3.3% Saaz and it...

I used the same yeast and it takes a bit to get started. Give it a few days and you will have foam out the yin-yang.

Does anyone else find this too Malty? It tastes like someone dumped a bunch of Smirnoff Ice in my watered down Apple Juice. I have never been a fan of Malted drinks nor beer. I tried this because I wanted something different. It's not bad, just not my style of drink. I have alot of DME left...

Here's how it looked in my 6.5 gal carboy. If you had any less headspace, you'd need a blow off tube. You will be fine. Oops, the pic didn't show up. It's a few pages back if you're curious.

I'm going to back sweeten it too. After 15 days of ferment at 65-67 degrees in my temp controlled spare fridge, I got a reading of 1.0035 on my FG hydrometer. I'll chuck in some campden tabs, back sweeten and keg it tomorrow. My OG was 1.066 and I reckon it's 8.4% ABV and I can feel it after...

Here's how it looked last Thursday, 1 week into fermenting.

Someone more experience would have to give you an answer. I'm guessing that more dextrose would give more fuel for the yeast, but I could be wrong. I put my 5 gallon batch into a 6.5 gal carboy and there was about 3-4 inches of foam after a week. You'll need a blow-off.

My LHBS was sold out of Light, so I used Extra light. My batch should be ready for kegging this weekend. I'll let everyone know how it tastes.

Thanks for the heads up. I'm going to give it a try tonight.

That'll teach me to brew when I get insomnia and not take some sleeping pills. I didn't have the seal all the way in. I plugged it in all the way and guess what, it's bubbling. I finished the brew about 16 hours ago and it's been at a near constant 66F so it should be all good. Thanks for the...

I've never tried nor even tasted any. I'm going to browse the mead recipes, but in the mean time, are there any you recommend?