Search results

Ok So I've done some research and searched HBT for this and look at Ed's Apfelwein. I want to make a Cider for christmas but want it high in alcohol and ageable. Recipe 5 1 gal jugs of Louisburg Pastuerized Cider White Labs champagne yeast Now I know I'm going to boost the...

I have the same problem with the mixture turning cloudy after I added it right away. Interestly though the mixture turned cloudy quicker when I added the SS to the water than it did when I added water to SS. I never got an infection and all my bottles are clear. Personally, going to switch to...

Yeah did the swirling thing FG is still 0.020, I'm not going to worry, I definitely have learned alot from my first brew, Will I have to adjust my priming sugar weights/volumes to compensate the higher FG

it's a little of both, used a Kit from midwest, 20 minute boil kit, Nut Brown Ale, it's been at .020 the last two days so pretty sure its done but the recipe says it should be .010-.012 so not neccesarily a bad thing just wondered if there was a reason.

So can anyone give some reason why you might miss your FG.

I actually didn't mind the blackberry wit but y'all are right about the Cherry

So checked my gravity again today stil .020, called MWS and they said leave it another week. didn't realise fermentation takes along time

Hey I got the same problem. I've checked three times since I noticed the airlock wasn't bubbling and it's dropped for .022 to .02 in 5 days

sorry I meant one week from today

Its Midwest's 20 minute boil Nut brown Ale Kit.

thanks Rob, it tastes great but it looks like swamp water I can't even see a flashlight on the other side.

So, I was checking my beer after being in the fermenter for a week and nitoced something. I guess i'll start by explaining last week I noticed my airlock wasn't bubbling away. Checked the SG and it was 1.022. My reading on Fridayand thought I read it as 1.016 (great I thought 4 more points...

Yeah I've got a nut brown in the pipeline right now was looking at an IPA or APA. any kit suggestions??

I actually like the aniseed taste of it and regularly drink Sambuca. never drank Absinthe Liquer. Just interested in using it in beer. I don't believe there are any commercial examples??

So I will be bottling my first homebrew next week and want to to start thinking about what to brew next I am thinking maybe a wheat or possibly a big beer like a RIS or a Hop Czar Clone of some sort. it will be the second batch and I have a secondary fermenter as of yet unused.

Hey so Just took a sample of beer and it is the SG according to the recipe, it's only been fermenting a week. SO should I leave it another week. The recipe from Midwest said leave it in the fermenter for two weeks and I think I'm going to leave it for the remaining period. My question is are...

So is that reason why the current "beer" tastes watery cause fermentation hasn't completed?

I guess I'm just worried about my first brew,

beer's been fermenting since friday night, OG was 1.042 current SG is 1.020 or there abouts

So I checked my beer today and the airlock isn't "farting" away like it was over the weekend. so took a sample SG is lower and I believe it will continue to ferment but I tasted it and it tastes really watery. here's the original thread about my brewing so far...