Recent content by kryznic

I'll have to get that info when I get home later. I know I very close to the SG the recipe listed but for the FG I was about 5 points higher than I should have been. I believed it fermented at around 67-68 degrees F.

Hi all, I brewed what was to be a session beer, a Creme Ale I got out of the BYO 250 Clone Recipes magazine. And it has a unpleasant bitterness that almost reminds me of a couple batches I made that got infected because of scratches in my bucket. Well I bought a new bucket and ran a...

Ok, so I brewed a 1.072 OG batch late last night. My last 2 batches have been infected, due to a scratched up bucket (I hope). Now I have a new batch of beer and it has been 5 hours shy of 24 hours since I pitched a Wyeast smack pack. Now the smack pack swelled up nice and good (I have...

bumping this up! been brewing for a while now, just extract. All grain is next though as the extract brews I have been brewing are getting expensive. I need to sniff out some clubs, I have not had ANY other home brews but my own. I did find Iron Hill near my job in Mapleshade and damn they...

It won't completely clear up until it's done fermenting. Once the yeast flocculate out it will be much clearer.

well the problem I have with that is I don't want the cider to be too dry which means I'll have to pasteurize it and then the yeast won't get a chance to clean it up. Unless I just let it go as far as it can and then add back some AJ before I bottle it to give it some sweetness. Or can I add...

So I dunno, I tasted my cider today after about 8 days of fermentation and it currently have a gravity reading of 1.013 and it tastes and smells not so good. It's still cloudy even after adding peptic enzyme. It has this twang, sourness to it. I still taste some apple but I dunno I wouldn't...

I just want to update and say this beer has fermented in the primary for 2 weeks to the day (today) and I tasted it late last night with the sample I pulled for a temp/gravity reading. I think my SG was 1.072 and my final was 1.024 which I believe is around 6.5 or 7% ABV, I forget the actual...

I boil 2 cups of water for a few mins, the pour in my sugar and stir it around. I let that cool for a few mins then dump it in my bottling bucket, I then rack my beer on top of it and that mixes it very well. Then bottle. I have never had an under carbonated beer. I dunno if my procedure...

The Cider section needs a sticky and it should be this! :rockin:

what is "back sweetened"?

Here ya go, lol this is basically its current situation. I had to clean it up ASAP before the wife got home and saw the chaos so I didn't get initial pics but its still working pretty hard.

So last night I brewed a porter that had a SG of 1.072 @ 73 F. When I woke up this morning it was fermenting happily a few bubbles a second. I come home to find my central air dead in the water and the temp of the house at 80 F. I smell the sweet smell of beer, I look under the table and...

I didnt think about the yeast and the sparkling cider, that is what my goal is to create. hmmmmmmmmmm

Awesome John! Thanks for the reply. I think I will follow your model. :)