Recent content by jms480

As Mikey says, Saisons would be good for the temp. I feel your pain, as i'm in AZ as well. I recently snagged the 52 bottle wine fridge at home depot for 150, so you could look into that as well. It will fit a carboy, i fit 2 3 gal better bottles in mine.

I just started a cider and the recipe I used was for a "sweet" cider. Personally, I like mine a bit on the dry side so I used wine yeast, but didn't add much sugar at all. Im fermenting at 64-65*. I'm curious as to your fermenting temp/recipe. I'm also guessing a lot of sugar/warm temp gave you...

I'm new to ciders, and am looking to make this soon. I just have a couple questions: I assume the sugar you used to backsweeten is also the priming sugar? How long did you wait to pasturize to get a decent carb level? I was thinking 7-10 days if you used the cup of white table sugar.

Tops liquor fills tanks. Its on University and Farmer in tempe, just west of mill on university

Hey all, I'm James from Tempe, Arizona. I just brewed my very first brew, a vanilla porter. Im not 100% new to brewing, as I used to help my dad to do some all grain brewing when I was growing up. It's been a while, so I decided to take the plunge and do some of my own. I'll be doing mostly...