Recent content by tipping

Thanks for the reply. I personally wasn’t worried about introducing a bacteria but my buddy kinda was. So I thought I would ask more experienced home brewers.

We are making a raspberry sour ale. The raspberries are from the garden. They have been washed and rinsed and frozen. We will add them to the secondary. Is there any risk introducing a bacteria after adding to the secondary? Do you have a particular method to do this?

No backup, no intentions to make a starter. I just wanted to use for a kit I plan on brewing when I get back from vacation. It’s currently in the refrigerator.

Hello all , I ordered imperial yeast a07 and it arrived by mail. I was under the impression it would arrive with dry ice I guess. It didn’t and has been active during transport. The bag is inflated and ballooned. I placed it in the refrigerator. I don’t plan to brew for a week or more. I hate to...

Hello all , I ordered imperial yeast a07 and it arrived by mail. I was under the impression it would arrive with dry ice I guess. It didn’t and has been active during transport. The bag is inflated and ballooned. I placed it in the refrigerator. I don’t plan to brew for a week or more. I hate to...

Which munich malt are you guys using for the recipe? 10,20, or 60? Or something else?

I put together a cider a few weeks ago. I used 4.5 gallons cider, 2#s brown sugar, and 1# white sugar. Pitched a champagne yeast. I just wanted something easy and simple. It's been sitting in the primary since July 15th. I plan on bottling it this Wednesday with priming sugar, just as I would a...

What was the mash size for 5 gallon batch?

Great insight and thanks for replying. Im not sure how to fit five gallons of cider in my fridge, lol. But Ill take your advice and go with it.

Thanks for the reply. What if I aim for 2-2.5lbs of brown sugar for a 5 gallon batch and Nottingham yeast? Would that potentially get me cider that is slightly sweet and not to dry? Do you know of any other yeast that might give me this result?

I plan on doing a simple apple cider tommorow and hoping someone with more experience could give some input. I'm shooting for a slightly sweet carbonated apple cider when finished. And Ill be bottling it. Im making it for myself and a friend who has no smell receptors, beers all seem to taste...

delete.

Well it's in the carboy and it was fun to brew. At 5 gallons my OG was 1.080 so I had to add another gallon and that put me at 1.062. This being my 5th brew and first pumpkin ale it should turn out interesting. It was incredibly thick and orangish brown.

The color might not be where I want it but like Reno said the pumpkin should give it some color.

this is what I ended with. I changed the recipe because I dont care for lme and wanted a dme. 6.12lb briess pils light dme .5lb special roast .5lb caramunich .5lb 2 row 60oz of libbies canned pumpkin pumpkin spice safrale us-o5 x2 1lb brown sugar