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Well, waited a week, put a heating pad under it and got the temp up to 70 for 4 days, just took a Hydrometer reading at 67 degrees and got 1.022. Still not budging. I think I will rack to secondary, pitch some yeast, nutrient, and maybe a bit of honey to see what we can do to drive that down...

NN, just clarifying a bit for me - 1 cup/gallon of the sugar free in the secondary for flavoring (to taste) and then another 1 cup/gallon of the sugared syrup for carboning when bottling? I may have lost something in translation a bit.:cross:

Great idea. I am past the primary phase right now so I think I will try that with my next cider batch.

I have a few of those too, the cherry and peach, I believe, and I was curious about them too. They say "beer flavoring" on them, but not sure how it would all work. Curious to know of others' experiments with them.

Nice idea there. Can probably come up with some sort of cinnamon, clove, vanilla type of thing. I wonder what else? Obviously this thread is drawing A LOT of interest. :)

OK, I have cider in the primary, right about 3 gallons. Started at 1.060 and now down to 1.010. :) I would like to have some fun with this and experiment with 3 separate 1 gallon batches. I saw a recipe for an apple caramel batch and of course I can keep one of the batches "pure", per se, but...

I think just saying the word Flocculate is very cool. We should all try to use that today in our lives. :)

Yep, think you are right Nova. 3.3 lbs, I believe in the can. Dry ale yeast used. It is just cool around here and I have an old house. Waiting patiently. :)

OK, True Brew Porter kit, bubbling has stopped for a few days but it is on the cool side, 62-66 Fah temp. 7 days in primary. Now at 1.022 on hydrometer and started at 1.050. Kit was: 1 Can Dark LME 2 lbs of dark DME 8 oz of Malto Dextrin Chocolate Grain Malt 1 0z hops Think it might...

Excellent, thanks for the information. I will definately make it there. Yes, it is a big area to cover so I thought I would try to find the top 3 and try to make it to them. Unfortnately my team is the KC Royals. One of the worst teams in all of baseball and will probably remain that way...

Alright, sports fans. Going to be in the Phoenix area in March for 4 days watching springtraining baseball. Let me know, if you do know, any great area pubs or speciality beer bars in that whole huge suburb. :)

thanks, Jay, I will check that site out, appreciate the help. (after checking) what a great site. I bet this was one of those that everyone knew about but me. Really easy to use and will be very nice to recalculate all of the variables. Great help and thanks.

Just a quick update, I did "the bird's" suggestion and made a hop tea out of .5 oz of the Cascade and then dry hopped with the other .5 oz for 2 weeks. This batch really turned out great. 2 weeks in the bottle and I have already been able to give it away to people as presents. Just keeps...

Anyone know a good site that helps you calculate how to refigure ingredients when you are making a smaller batch than the typical 5 Gallon one? Thanks. :)

Love KC as well. Grew up south of there in Butler. Now in Columbus, GA. Welcome to the fun. :)

Hi, guys. Been doing some searching but I figured one of you would know what I was looking for so posting this question. There is a sampler 4 pack in a box for the Kappitel Abbey Ales, you all probably know the ones that I am talking about. Had a Prior Ale, Alt Ale, etc. My wife loved them...

I am now a Gold Member. Yes, I am that cool. I have used the forum a lot so thought it was time to give back a little. Question - going to do a small batch of cider. Here is my newbie recipie idea. Curious if I will need to throw in any yeast nutrient and how much? 3 gal of apple cider...

Well, there ya have it. Would have been surprise if the guy steered me wrong, but he has done in the past by accident. Thanks, y'all, again.

Hi all - LHBS just sold me a True Brew Pale Ale kit when I was asking about trying my first Lager style and also sold me Saflager S-23 yeast which he said was lager yeast. Got home and noticed that it is Dry Ale Yeast. Any Issues with that? Hmmm....interesting experience. Don't think he...

I tried the Hoeg Clone from the book as well and mine also turned out amber as opposed to the pale color I was expecting, but now I am used to that. I had not read about late boil add at that point, so I could have lightened it up more but it would have still turned amber I am sure. Be careful...