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I found some cider at the store that contains both ascorbic and malic acid. Would this be ok to use as long as there are no preservatives? Sent from my iPhone using Home Brew

I started this with 5 gallons of store bought cider 2 lbs light brown sugar and about 1 cup of yeast slurry from an IPA I bottled. We'll see how it turns out. Kinda just wanted to do a cheap and easy experiment. Sent from my iPhone using Home Brew

Just found that post myself, was gonna repost it, but I see that I've been beat to the punch.

Did you do the full brown sugar syrup still? And how long did you let it carb before you pasteurized? Sent from my iPhone using Home Brew

So I plan to bottle and pasteurize this like the original recipe. How sweet is it after it's fully carbed? Should I use the 5 cans of concentrate or cut it down? I'm afraid this will come out incredibly sweet. Sent from my iPhone using Home Brew

So I guess my issue is that it seems like when you bottle there is a perceived time table reset. That aging in the fermenter is more about clarity whereas aging in the bottle is more about flavor. Is that a misconception on my part? Sent from my iPhone using Home Brew

This title may be a bit misleading. Basically, I'm wondering how your beer conditions differently after you transfer it off of the yeast cake and into a bottle. I understand the carbonation process and all. I just want to know the benefits/drawbacks of aging and conditioning in both stages...

I brewed this kid and it's been in primary for about three weeks. The instructions say 2 weeks primary and 4-6 secondary. You're supposed to dry hop a week before you bottle. I really don't want to secondary. So my question is would it be ok to just dry hop in the primary here at 3 weeks and...

I brewed the NB American wheat beer about 4 weeks ago and I've left it in the primary bucket this whole time. I plan to bottle it in the next few days. Was just wondering if this was too long in primary?

Does anyone have a recipe for one. I know I'm going to want this beer when it gets a bit hotter, and it'll be gone by then.

The issue seems to be that these bottles have a very small lower/second lip which the hand cappers need. I didn't know if a bench capper would remedy the problem.

I Have a number of these small stubby bottles I would like to reuse, but unfortunately my plain old red Barron capper won't do the trick. I was wondering if anyone has had luck capping these stubby bottles with a bench capper. Is it worth the investment? Or should I just go buy a couple cases of...