Recent content by Trulyphe

I won't, I was able to fill 9 pint mason jars and a friend has already asked for one. I have another batch fermenting now though

Completed, I wil be helping convert the garage into my Man Cave/Office to make room for the new baby.

I made a one gallon batch and then placed it in mason jars and stove top pasteurized it. Damn the back sweeting masks the alcohol taste bit time, you don't notice it until you have taken a few sips of it. Yeah my wife is happy with the outcome. :ban:

Sweet I will try that next time, people are also saying to us whirloc?

I have a batch of cider fermenting currently and I was thinking of adding some raspberries to it. How would I go about adding the fruit to it? Would I wait till I racked to a secondary and how long to I leave the fruit in?

Right now I have a honey ale and a caramel apple cider going. Thursday I'm going to brew a caribou slobber. I like small batch so far let's me get a feel for it without spending a lot of money at once. I'm going to up to 1.5 gallons next time to make sure I can leave more trub behind. 👍

It was a bit below the 1gal mark on the carboy which is where I was trying to get to, I think I know the boil rate now and will test it out in a few days when I make a caribou slobber kit that I have.

Siphoning into the carboy, it was my first time doing it and I think I got too much trub in the carboy.

Is it a huge deal that I cooled the fermentation too much down to 56 degrees for about 90mins says the yeast was to be between 60-72 degrees

What yeast did you use? Looking to start this recipe this weekend and wanted to know what yeast works best for cider.

Thanks and about 11hrs later we have action!!!! I went to check the temp since my spare fridge broke and we are rocking at about 64 degrees and bubbling away!

Ha! Damn beer gremlins. I'm super stoked about my first batch of beer in about a month or so.

I have it down to 66 degrees right now. Live in SC so no basements, it's in a corner sitting in a plastic container with some water and a few ice bottles and covered in a black t-shirt

Awesome, I will do that with the next batch. i also need to learn to not get so much trub into the fermentor when I move it from the pot lol

I started small and I am doing 1 gallon batches, I boiled 1.25 gallons and the carboy looks like it maybe has a little over 3/4 gallon. Anyone else have this issue and how much water is too much water to start the wort with for a 1 gallon batch? Thanks!!!