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^ Just bottled this with about 1.8 fl oz of Apple Juice Concentrate that had 174 g of sugar in a while 12 fl oz can. Tastes great flat, nice and tart and dry with a slight sweetness. As for flavor like the others have said very white wine like but I still definitely get apple. Pretty awesome...

Just started a 1 gallon batch of this yesterday (it's awfully tempting with the 5 min brew day and minimal clean up). Testing this out with no temp control, but my house hovers from 65-70 on average. Safeway brand Apple juice: -assumed pasteurized and filtered -28g sugar/ serving (28x16=448g...

Thanks! Sent from my iPhone using Home Brew

I am fermenting in the 60-67 degree range as I don't have temp controllers and that's the temperature my closet hovers at (haven't had any problems with FG OG to date). Sent from my iPhone using Home Brew

Yeah I was assuming it'd be a saison but I've seen others use the same yeast yet call it another style. Sent from my iPhone using Home Brew

I feel a bit odd asking this question, but I'm not sure what style my beer would fall under. I've looked at the BJCP style guidelines which didn't exactly help. The original recipe I worked off of was for a Belgian Blonde, but since I've changed the hops, added other botanicals to the boil, and...

I'm fermenting a west coast ipa with WLP001 and am having trouble keeping it within the 68-72 degrees F. temperature range. Since my house is usually around 60-65 degrees, should I just expect a longer fermentation time, or should I try and warm the fermenter? Sent from my iPhone using Home Brew

This may seem like a basic question but this is only my third home brew (all of which were all-grain) but I could use the help. My question primarily is how much water should I be mashing with? And sparking? Thanks for the help with the noob question. The recipe is listed below. All grain/...

I'm soon to be starting my third batch of home brew (all of which have been all-grain) and was wondering how fast I should be cooling my wort after the boil. Currently in an ice bath, my past two batches took about 45-60 minutes to cool. Is that too long? And should I be looking into solutions...

Alright, thanks, that's what the guy at the supply store told me as well. It just seemed a bit odd to me. I'm sure my concern was influenced as this is my first batch made up from my own recipe rather than an all grain mix that comes with everything measure out. Anyways, thanks for the advice...

So I have a bit of a problem: the yeast I need for my Liberty Ale clone brew I was only able to get in liquid form (which I've never used before) in a vial for 5 gallon batches. However, I will be brewing a 2 gallon batch due to my space and equipment limitations (two separate 1 gallon carboys)...