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generally to add sweetness, you've got to add sugar, to add cherry flavor you've got to add flavoring. assuming you're going for sweetness as you said, and are happy with the cherry flavoring, you just need to be concerned with adding fermentables before bottling, so as not to make bottle...

saw this ad for free beer. apparently the guy is not into IPA's, but at least he's articulate. https://spacecoast.craigslist.org/zip/d/free-beer/6337220717.html

very in. so pretty.

have it. love it. could use another.

ok. no takers. too bad. reporter: so Hurricaine Irma, you've just become the most powerful storm in history. what are you going to do next? Irma: I'm going to disney! lol. florida thing.

cut a 2x4 end off at an angle to approximate the angle of the plastic, then drill a hole through the wedge to form a custom fit washer/spacer. you'll need a bolt that's an inch or two longer than you originally designed, but it will provide a nearly flat surface to put some torque to when you...

sounds good for the ingredient list, I use the 3711 French as one of my house yeasts, only thing i've learned is that I do initial fermentation at 73-75 for day 1-3 (room temp for my house) then drop it in a fermentation keezer at 68 for the next two weeks. I've been disappointed with the lack...

i'd throw in another half of yeast nutrient and a give it a few days. how long has it been so far? 1.020 isn't a lot of food for a yeast party, throw some more food in the mix.

if you want the orange to come through in the finished beer, don't add it till the end of the boil. I've been playing with different additions, and my last go (on tap now) had me up to 2 oz. at 5 min boil and 2 oz after initial fermentation in primary. (i'm basically dry hopping with the orange...

i run six kegs in my keezer and with serving and pressurizing, I get about 2 months per 5 gal co2 tank. I've found many leaks around the top opening on my cornies, and have needed to adjust (reopen and jiggle clasp) them a few times sometimes to stop the bubbles. If your first keg held the co2...

I'm not drinking, I'm product testing.

I've got micromatic and kegco with the big metal knobs, both work fine, kegco much cheaper.

i can always sense when i'm withing four or five pints of the keg kicking as it gets much more carbonated all of a sudden. I figured given the same pressure on the co2, the lower volume of liquid in the keg dropped to a lower temp in my keezer since it is colder with just a little liquid in the...

not a problem, i've taken some fishing line and tied the bag to a post and let it dangle. That way you can suspend it just above the bottom of the keg and not interfere with the pick up tube.

I've switched to primary only, and my rule of thumb is three weeks in primary for most of my ales. But, I've got a guinness clone going now (Ode to Arthur in recipe section) that is tasting unbelievable right now at almost 4 weeks in primary, and I'm shooting for the patience to leave it another...

I'm with Possum, but to each his own. But I will admit to adding 2 campden tablets to my tap water to rid myself of choramines (the newest epa version of chlorine). As long as you're consistant and the beer is coming out the way you want, you can make things as simple or complicated as your...

don't bother with the secondary. negatives of oxidation outweigh positives of getting off the trub. too much oxidation in racking and then head space. if you must rack it, do it into a keg so you can purge the headspace with co2, then cold crash and rack to serving keg for carbonating. Lots of...

if you're gonna add sugar, add xylitol or some other artificial sweetner that won't ferment. If you add real sugar you'l have bottle bombs. Give it a month the lemon will mellow and then you will taste the original sweetness.

I'd be ok with leaving it to age in the low 70's. you might even see a few more points chewed off when the yeast warms up a bit. are you kegging it or bottling it? if you're bottling, go ahead and condition in the bottles, if kegging then just keep the oxygen off of it while it ages.

just throw in the energizer, that will help isolate the issue of whether you have active yeast still. You're not gonna get it much below 1.013 anyway, so I'm thinking it's done and ready for bottle conditioning. Prime as directed and let it sit for a month or so then chill it and see.