Recent content by letsgowhalers

So I went to the fridge in the garage containing a corny of double ipa and one of seltzer. Upon seeing the seltzer line frozen(very chilly last couple days) I removed it and brought it inside to thaw and turned the fridge temp down a bit (and of course filled a pint of beer). Fast forward to...

Yes please!

Just checked the gravity and it's at 1.014 and tastes really good, still on the sweet side but progressing nicely. But the smell is god awful! Planning on crashing once it drops a couple more points. Will the smell go away or at the very least mellow out with time?

Username: letsgowhalers

Checked the gravity yesterday and it's a bit below 1.030. Tried the sample and of course it is wayyyyyyy sweet but very promising. The more I think about it I'm going to let it go to around 1.015ish. Looking for semi-sweet to semi-dry. Had a great semi-dry cider last weekend and it is...

It was fresh pressed and I added no sugar. Didn't take the OG and am kicking myself for not. I'm still hesitant to let it ferment out dry. I'm looking for a slight sweetness but want to add nothing to this batch, which means not back sweetening. There's something about a funky New England...

This is my first attempt at a wild yeast cider. I have 5 gal of unpasturized cider in my 6 gal carboy, nothing else added. I started it 11/6 and it finally started showing signs of life today. The airlock is bubbling a few times a minute but the foam looks almost like soap bubbles. Is this...

Don't expect the same kind of crazy fermentation that an ale will produce. You should just see a thin layer of krausen. My batch was somewhat similar (see my Pomeblue Apfelwein recipe) and was bubbling away the next day.

A slight twist on the classic... 4 gal. Kirkland (Costco) fresh pressed apple juice 1 gal. Kirkland Pom/Blueberry juice 2 lbs. corn sugar 1 packet Montrachet yeast 8 week primary fermentation, no secondary OG. 1.061 FG. 1.001 Mixed up the corn sugar with the apple juice (see classic...

The best part about Northampton is you can stop at the Dirth Truth. Beers as far as the eye can see and not a macro to be seen! Decent food too.

A Certain Shade of Green - Incubus

I've been brewing on and off for about 7 years. Haven't brewed since last spring but I'm feeling the itch. Off to the Willi brew pub tomorrow for some inspiration then a stop at Zok's for ingredients. Happy brewing all!