Recent content by mdweil

This is the first time I've brewed a Berliner Weisse. Here are some pics from early in the fermentation (about 24hrs). Does this look normal? It definitely looks different from other styles I've brewed. Thanks for the help!

I finally got this to ferment. The 5 gallons of cider has sorbate, but it eventually fermented to 8% ABV. It already had 1# of honey so I added: 1# honey, 1# maltodextrin, 1# Belgian Candi Syrup, 2# brown sugar, 1 tsp yeast nutrient, 1 Wyeast smack pack. I know it's a ton of sugar, but it went...

I can get different cider, I just really want to try and save this batch. It's five gallons of a really great tasting cider I didn't know had sorbate in it. I'm just going to see what I can do, if anything.

I don't have the greatest scale so I guess I'll use the whole dry yeast pack. Do you rehydrate it or pitch it on top? The variety of liquid yeast staines intrigues me, but I'm not sure how to use them in anything but a 5 gallon batch. Thanks for the help!

How much yeast should I use in a one gallon batch? I'm curious about dry yeast and liquid. Thanks!

When you say a massive amount of yeast, what would that be for a 5 gallon batch? Thanks for th help!

If there is sorbate in the apple cider will it not ferment or is it slow to ferment? Thanks!

i brewed a brown ale and pitched some old wyeast Thames valley I had in the fridge. It didn't do anything for five days do I added some us-05 and it took off. My question is will the Thames valley yeast have any impact on the flavor at all? Thanks for your help!

I am having some trouble with a cider I attempted to make. Here's the run down, Day 1: boil 5 gallons apple cider and 16oz honey with some spices. Cool to 72. Pitch liquid yeast. Day 2: see a slight crack in the carboy and siphon cider to a new fermenter. Day 4: nothing happening Do I...

Due to this cold snap, I'm having trouble increasing the temp over 68-70F. Is there any easy way to raise the temp? It's in the warmest part of the house, but that only increased it about five degrees. Any suggestions are welcomed! Thanks!

Thanks a lot for the advice. - I typically ferment in the basement but this winter is colder than normal so it's not as warm as normal. I moved it to a warmer part of the house this morning and the temp is rising and it's bubbling quicker. :mug:

On January 26 I brewed a batch of Saison. I cooled it to 52F and added Wyeast 3724, Belgian Saison. The OG = 1.056. It is now about 65-66F (on Feb 17). The airlock is still popping about every ten seconds. The krausen has dropped but a layer of white foam has formed. Is this normal? Thanks!

I just started making rice wine myself and I've been told that if things go wrong it is possible to make rice vinegar rather than rice wine. I've lived in SE Asia where I drank this all the time and never experienced the alcohol heat you've described. I found a lot of good info in this thread...

The gravity is at 1.012 I used WLP644 Brett Brux The temp is 62F It has been fermenting since June The sample I took just tasted too sweet for it sitting this long. I've made this before and it was more sour than this batch. I did everything the same, i'm just a but perplexed.

Two questions: 1) I've got 5 gallons of cherry brett brux that been fermenting for a bit and I'd like to add oak chips to impart a bit of that flavor. I'm thinking about adding 1oz of oak cubes from the HBS t gain that flavor. Since I've never added oak cubes before, what is the best way to...