Recent content by moze229

Along with the beer I've been making, I've also always got a couple of gallons of cider going. I've always just bought store brand fruit juices of different types and let them ferment out. I don't sweeten at all. I've actually grown to like the taste of cider every so often. Sweet drinks...

Alright - thanks for the info. I'm going to try some tomorrow and see where it is for flavor.

That's the opposite for me. Sampling the results is the greatest part. The brewing part is just a big pain in the ... sometimes. :) I like both. I did my first cider back around Christmas time, and I didn't like it at first. Too sour for me. I didn't feel like back sweetening, and I still...

I haven't had time to rack my cider. It's been almost two months. Has it been too long? What I usually do is ferment for 3 weeks, rack, and then it sits a month. I'm not doing anything special with these batches. It's just fermented store bought juice fermented with Safale 04. What...

Nice. I just did my first cider back in November. I did two one gallon batches, and I still have over half of it left. I pop one in the fridge every once in a while to enjoy later that evening. I'm going to hold on to the rest of it to see how good it tastes this summer. It definitely gets...

You aren't going to reverse it. It sounds to me like you got some wild thangs in your batch. Likely bacteria.

I used corn sugar. I boiled the mix, added it to the bottling bucket, and racked the beer on top of the mix. Out of the 28, sixteen oz bottles I bottled, 18 of them were pretty much flat. The others were decent. I had a couple that were funky tasting, but that's another problem. Anyway, I...

I'm not sure what happened, folks. I'm not perfect, but I usually can't screw up bottle priming. I added 4.5oz of corn sugar to a 4.5 gallon batch (after racking and sampling over 3 weeks) to the bottling bucket before bottling my nut brown ale at the beginning of Dec. Stirred carefully but...

I haven't bothered doing that, although I've read that some people do. In my experience, it's not needed. I like bottling when it's cold because the sample that I take at that time tastes better. :) Seriously though, just bottle cold and store at room temperature as normal.

Thanks! I would have responded sooner, but didn't get a notification until tonight for some reason. I'll just order a few pounds of each and I'll figure something out. If I need more detailed info I'll post back here. I think I can get it following the easy partial mash method though. Also a...

I'm still on extract brewing, but I have a feeling that I won't be for long. I posted a thread the other day about how to add Vienna most efficiently to an extract recipe. I have that down now, and I understand it well. I'm going to do a partial mash to get it into the wort. On a different...

For carbonation, you want to be on the higher end of that scale. You can even cheat a little and go just a bit higher for more speed. Not too high though - I hear yeasties working too fast create bad flavor results. Otherwise, it just takes entirely too long. If you've got a batch and have...

I think this is a big part of your findings. There is still plenty of yeast for carbonation left in suspension. Move them inside and check one in a week. Wait another two weeks and you'll be happy. And, I'll be looking forward to your findings on the yeast strains. I'll be performing almost...

Thanks for all of the detailed info! I planned on attempting this is a separate container. Using the correct volume of water, processing this through and then when finished with the mash, adding to the main boil. That way, if something goes wrong, I won't ruin the entire batch because of it...

I've been reading about mashing and all grain, and I've decided I'm not there yet. But, I'd really like to add American Vienna to an extract recipe. I understand that this malt can technically be steeped since it can take care of itself and doesn't require other grains. But, I thought I might...