Recent content by GameReaper88

Very interesting. Tomorrow I will bury the cider at sea. AKA the toilet.

Using a starter on the large batch didnt do a thing, I am also pretty sure the small one is also doomed. Since I added all the sugar in the beginning there is no way this stuff is drinkable now, even though I am pretty sure it hasnt gone bad.

On a side note, I left my shopping list at home and bought Calcium Carbonate (chalk) (by mistake) This probably isnt going to do me any good with this is it? I got the yeast nutrient and the energizer though. Starting the starter (ha) tonight.

With the nutrient and phosphate, how much am I adding directly to the batch itself, or am I mixing with the starter culture? How much later would I need to pitch again? ... this is what I get for thinking it would be so much more simple than making beer.

Its like... the only other ingredient... Potassium Sorbate. And it was pasteurized (which I ignored because I figured we were avoiding pasteurization only because when unpasteurized it results in better flavors etc.) So... Im screwed then? (Insert smiley banging his head into a wall)

I started a 5 gallon batch of hard cider and a 1 gallon batch. 5 gallon batch consists of 5 gallons of apple cider, 4 pounds of brown sugar, and 1 package of safale-05. 1 gallon batch is a bit under 1 gallon of cider (I was thirsty) 1 pound of brown sugar, cinimon, nutmeg, and a quarter...

You are very correct, I nearly forgot about those 1 gallon jugs of 10 dollar wine. At the cost for a 6.5 gallon glass carboy the gallon jug and the wine is well worth the 10 dollars.

I suppose in an experimental batch being only 1 gallon 1.5 gallons... 2 maybe at most, if I would worry about a secondary at all. Is it really necessary with decent filtration? I suppose yes for clarity. But on the other hand how important is clarity when you wouldnt want to bother with the...

I am going to be experimenting a bit, and I am only looking to make maybe 1-2 gallon batches with said experiments (no use in wasting a full batch if its going to come out crummy anyhow) Anyway, I only have 6.5 gallon fermenter/carboys and I was wondering if there can be too much headroom?

This has pretty much been my entire experience with beer. I find it horribly boring now. I was hoping to do some real brewing.

Additionally, what would be recommended? I want to try something challenging, and I dont want it to be an ale or a lager since I don't really even like them that much. The last two Ales I made came out tasting like Heinikin and I am bored of them now. I adore Porters and Stouts however, it seems...

Do I need a secondary when it calls for it or are there ways around it?

I am not used to beer instructions at all. Most of the lingo is entirely lost on me so far. I have mainly brewed with Mr. Beer. I am bored with it, however I do not have a mentor and I cant seem to find a good tutorial online so I come to you...

Can I leave beer in the fermentor too long? I am kind of a busy person, I have 12 hour days monday through friday, and my beer is in for 14 days come this wednesday and I might not be able to take care of it til saturday.

And... what would the hydromiter need to be at in order for me to know if it is ready?