Search results

I am making a wert chiller for next time... it was more wert to cool down than I am used to dealing with I guess. Didn't think it was enough to make such a big difference. It was the danstar wheat yeast... its down to 69 F now which is as low as it will get.

Well its 70 now... Almost 24 hours later. It might be starting to ferment. It has those small bubbles on top. It's starting very slowly tho

Cool thanks!

It has been asked before I know... I pitched my yeast at 90 F. It was my first BIAB and I had a hard time getting the temp down. As soon as I pitched it I regretted not waiting an hour or something... I put it in a dark room right away with a fan on it and a few cold packs. The temp dropped...

What would you recommend? Whole thing is somewhat of an experiment with leftover ingredients (yeast) I had, $10 worth of AJ, and $1 worth of brown sugar. If it gets me 9 liters of "something close to cider" I'll be happy. I guess this is the trail run... I have never made a cider before...

Hummm... even if I just use a little eh? Say 1/2 a cup for a 10 liter batch?

I know its been asked before but could anyone recommend the best artificial sweetener, that is easily available? Twin? Equal? Sweet and low? Splenda? Thanks!

So that means Twin is good to go I guess?

I have seen some suggestions on here and other places suggesting that Twin, or Equal be used to back sweeten... I looked at the package and see they contain maltodextrin. Is this not dextrose? I am just looking to sweeten a cider I have going, its almost ready to be bottled, just wanted...

Well for the record, it worked pretty well... Racked it on top of the Raspberries , although I did put them in a grain bag for easy removal. Had one of the beers tonight, its young, only one wk but I am very happy with it and no infection to speak of. Will try again with cherries!

Not a huge fan of cider, like one or two here and there... but have got some requests from the GF and others to make a cider. So I figure, why not? Have been brewing beer almost a year now and have extract and BIAB more or less down pat, making some good beers... So I guess I have the basics...

Ok, I'll bite... Pouring a wheat onto a cake?

Oddly enough this is the beer he was talking to me about recently. He made a sour cherry wheat beer... interesting. Sounded awesome.

Couldn't you simply rack it to a priming bucket with a siphon with a netted bag around it? That's what I did before when I had a lot of additives in my fermentation pail. My only concern was how clean the fruit would be. He is a pro, and if he has done it, I have to believe its possible lol.

Can I do it ? With raspberries? Plan is to buy a frozen package , rack my wheat beer on top of it, leave it for a week, and then bottle. It seemed crazy to me until a friend who has been brewing for years and is really a pro recommended I try it. So how about it? How do you guys add...

I would argue that "high class extract beers" ie, fresh malts, fresh hops, fresh additives, quality yeast, and made with best practices ect... can be as good as all grain beers. Now if we are talking the kits with dextrose and that cheap yeast, no question all grain is much, much better.

I can manage two extract 5 gallon batches, with specialty grains, hops, and additives all finished and cleaned up in 3 hours... Suppose that is an advantage of not going all grain. If I did two batches of all grain it would take 8 hours?! My buddy does the kits, straight up simple... he can do...

Cool , thanks for the help

So, I decided to double my output and get a beer going in my pail as well as my glass carboy. I knew it might foam over in the carboy, and it did... I was concerned that the airlock and top of the carboy were covered in beer foam. I thought maybe this exposed foam would lead to bacterial all...

Yes, I now believe it was yeast, I didn't realize it started so fast! I had never seen the process visually before bc I always use the plastic pail. I think it probably took less than an hour to appear.