Recent content by MiScusi

I did add nutrients. Cider is in a room that is roughly 65-70 degrees

I am having an issue getting my cider to start fermenting. My current batch has 5 gallons of apple juice, no preservatives, and two bags of frozen reasberries. I have used this brand of apple juice for many other batches and have had no issues in the past. This time, I pitched my yeast and did...

Thanks for the link. I finally have time to make this after the summer work rush is over... now to figure out how much orange peel and coriander to add.

I have added lactose to beer to make it creamier... would that work and when would you add it?

Has anyone tried to clone the woodchuck private reserve belgin white. I tried it today and fell in love. Any suggestions?

I just had a stuck sparge on a wheat beer last week. I am using a 10 gallon cooler with a false bottom, i was able to blow into the tube and free it up. I have had good luck with the false bottom but should have used some rice hulls with this one.

I have a local brewery that has a vanilla java porter that I would like to recreate but i have never brewed with vanilla or coffee beans before. The vanilla and coffee flavors are definatly present but not overwhelming and I guess that is what I am shooting for. Has anyone ever had success...

You may have a little less efficiency if you are using fly sparging depending on how you have your sparge arm set up and how big the grain bill is. I would probably just to batch sparge on a set up like this.