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It might taste good...but ready is all subjective. It'll only get better so try and wait!

somehow i thought he meant that too a skipped over everything else without even noticing it. doh. :drunk:

picture didnt come through for my, but you have me intrigued.

youll probably never see it in beer brewing but since the apple juice base has so much sugar, and then more added, id say its definitely possible to take it that low. i think the champagne yeast you die out before getting to 18% though, i dont think they can survive that high.

Ive never harvested yeast so i cant comment there but... Cold crash once the beer is all the way done (ie before you keg/bottle). This will help clarify the beer by dropping all the yeast/dry hops/whatever else might be hanging around to the bottom of your carboy. I cold crash for 2-3 days at...

1) I always shake after adding my yeast (dry or liquid) and have never had a problem. 2) I take gravity before adding the yeast (so if youre doing partial boil, yes, after you add the water and have your 5 gallons). Its probably not a huge difference, but you dont want to suck up your yeasties.

I would add some for the 60 minute boil...but I also love hops and bitter beer.

I use 7s for everything...lids and carboys.

I keep mine at 64ish internal temp, some people go higher (68 is a common number thrown around). Avoid anything above 68 though...I don't know the exact temp for fuesel alcohol creation but they will really ruin your day/batch. Remember that room temp is not your fermenting temp, your...

Check out edworts apfelwein recipe if you haven't already...real simple, real good. To my understanding the champagne yeast is what contributes the dryness...eats a lot of those sugars and has left some of my ciders tasting a little champagne like (not a complaint). I'm about to expiriment...

This.

thats about as manly as it gets

If its holding there it might be done fermenting, but you can use beer calculus online (by hopville) to get their estimate on expected fg, given the recipe you input.

No I wouldn't regret that at all...but I thinking to make seirra nevada a day all on its own sometime soon, not just a pit stop. Thanks though

Thanks for all the info...very helpful

I like it...well done.

A friend and I are driving up to eugene oregon from the bay area via the 5 north...can anyone recommend some not so far off the path breweries that are worth stopping in for a pint?

you could get a cardboard like off flavor that can happen from oxygenation. use a siphon in the future for transferring!

tytanium...did you use 1 oz chips or cubes? im aiming towards an OG around yours so going off what you did would be helpful. they guy at my lhbs racked his imperial stout from his secondary to a whole new carboy ontop of 2 oz toasted french chips that had been soaked in JD and let the beer...

hmmm...maybe ill knock it down to .5 oz and then try it after a week. id rather have it sit for longer and get the flavor i want than add a lot and drink wood. thanks for then input!