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Hi everybody, I wanted to post this as it's a little different. If you are a curious person, this is a very low-effort, low-risk experiment that could fit on your kitchen countertop. The recipe is dead simple, and I found it to be the tastiest thing I had ever made. And the season is coming...

Thanks for your reply! I think the inability to hold CO2 is worthwhile info for me. Seems something others report as well in previous threads. In my experience, I can feel the plastic bottles I use and tell that there is less CO2 than in comparable beers. Just to clarify, my thinking is that...

Thanks for the reply! I use a priming calculator that offers just one suggested priming amount for both cider and beer (or whatever liquid). It suggests a weight of various sugars if I give the liquid temp and how carbonated I want it. My standard is 2.5 vol CO2, and I've been upping it to 2.8...

Thanks a lot for posting. And I'm very interested to hear about the results you've been getting. Maybe carbonation works differently with cider? It really is curious to me. Next up I need to take FG of primed ciders I suppose. :)

Sorry for another post about this, but I wanted to collect and share some of my records to help paint a picture... Basically my ciders are typically rather low carbonation, especially compared to my beers. They are more like a lightly sparkling wine. This isn't so bad but I'm just so curious...

I too have a question about this. I have some recorded data to share so I will make my own post in the forum. But my ciders are consistently dry (sub 1.004) without producing much carbonation when I prime. So in other words, I know the yeast is working through all the sugar, and I get a dry...

When I visited friends in central Mexico, we drank cahuamas (40's) of Corona Familiar, and I don't recall seeing much of the American versions of Corona there. Familiar can be found in the states, and it's not too similar to the stuff in the clear bottles, so it can be a fun one to try...

I hate it but I must love it since I keep coming back! Haha

I agree with OP that contact with handles and such is a key vector point to focus on. And of course, please don't go from contact with positive individuals to contact with other friends too quickly. If you are exposed, you are the virus factory, even if you don't have symptoms. I know you...

CREAMY D!!! If that doesn't sell a few kits, nothing will Haha :D

I don't know much but I know viruses don't work like bacteria or other microbes. Viruses dont eat food and reproduce; by some definitions they are not even alive in the traditional sense. Viruses work by co-opting a living cell and turning it into a virus factory. And viruses tend to need...

Epiphany? I don't think my brews deserve to be associated with that word, Haha :) All I can say is when all the bits of info about brewing start to organize themselves in your head, it's a big step. Do you remember when fermentation started to make sense? Or when you could conceptualize...

Perhaps it would be wise to measure out single "packets" into individual baggies? They sell little ziploc baggies in tiny sizes. I would prepare a very clean space to do the measuring, with still air, and work swiftly. 10g is 50 packs, 20g (double pitch) is only 25 packs, right? :)

I'll bite. Favorite cheap beer is probably Coors original or banquet beer (in the tan can). You can get it in train stations and food halls for like 2.50 in a big can. If you are wasting time, buy one for sure. Better than most alternatives you can find at that price. I don't like the prices...

If you are fermenting at 65, I don't think there is a need to raise temps. I think this is used more for ferm temps in the 50s. If you did raise temp, I think you would go a couple degrees more for a day or two. Some folks will then cold crash to 40 deg or lower to help clear out sediment before...

Just for OP's clarification, we seem to be talking about two different methods. Heath's method (and mine) involves no real boil time. So it will not impart extreme bitterness, at least in my experience. If you do an actual boil, then yes, low gravity and longer boil times will both invite more...

My assumption with hop tea is to follow the regular recipe amount with hops and to follow Heath's suggestion to simply add water to a jar, thereby limiting the time at peak temperature. But Im no expert on the practice. Did your recipe use a large amount of hops? My 2.5 gal pils recipe calls...

Check out David Heath Hombrewing on YouTube, he explains hop tea nicely. The jist is: 1. Water temp determines bitterness. Near boiling water for bitterness, 150 F for aroma and flavor. You can do two separate jars of hop tea if you like, he suggests 1 liter each but you may be able to use...

I would suggest there is nothing wrong with experimenting with different yeasts, but yes, you may find all grain to be a nice payoff. The unlabelled muntons yeast is more likely a mainstream type rather than an inferior type--it's cheapest to get classic, widely used standard strains. This means...

I am still using some yeast I bought in 2018 or perhaps earlier, airmailed from the UK during July heat. I recall being very anxious because I had to work and the dry yeast sat in my mailbox all day in 95 degree weather. Then a few packets sat in the fridge for years on end. They still do...