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I need to free up some fermenter space but I'm just now starting cold crashing at 35 degrees. Does anyone know what the minimum time required is for knocking most of the yeast out of suspension? Safale US-05 if it matters.

Attenuation, not efficiency. Something that is that high in alcohol needs some conditioning time anyway, I would transfer it to a keg or secondary and wait a month.

I was at my local orchard and decided to pick up 3 gallons of fresh pressed cider. I've watched BrewingTV's video but I still have a few questions: I wish to make something like Angry Orchard's ginger flavored cider. I assume this is going to require sorbating and back sweetening but how do I...

The most dramatic thing that could happen is the bung could be slowly pushed out, you should be fine!

Patrick, We actually do not give out times, temperatures, and specific recipe information. But actually, our website contains quite a bit of information about all of our beers. I can tell you that we use a relatively neutral ale yeast in the Red Hoptober. Sorry I can't give you more specific...

2 weeks is definitely not too long, that is the recommended time for a primary fermentation. Having said this I have never seen this behavior from yeast before (I use opaque buckets). I would say Relax, don't worry and have a homebrew!

RainyDay I have to admit when I got your post on my smartphone I dismissed it summarily saying "His palette is waaayyy different from mine!!" But now I am retasting it in my Sam Adams Bostan Lager glass and I see what you're talking about! I definitely taste the chocolate malt!

I sent them an email to see if they would like to be more helpful but as their site states its going to take a few weeks to get a response

Well I roughly worked something out on beer smith using the info supplied on the website but without any ratios for the grainbill or the hop schedule this is going to require a lot of trial and error

Cool story bro!

Your not alone, I am not a fan either!

Red Hoptober! Ok I googled it and I found nothing definitive. No one went from recipe to glass and said Eureka! Does anyone have a good all-grain recipe for this wonderful beer? Suggestions on yeast?:mug:

Wrong boiling sanitizes everything. It doesn't sterilize but who needs sterilization in brewing?

I ended up using the RO water, I'll let you guys know how it turns out

I'm showing my Fiancee`s family how to brew but her mother lives on a property with a well and a Reverse Osmosis system. I'm brewing with the RO water and all I have available is white non toxic chalk. does anyone know how much I should add for a 1 gallon batch for a Calcium Carbonate addition?

They don't filter any of their beers.

My brown porter I brewed 2 weeks ago is finished and currently cold crashing. It finished at 1.013 and tastes FANTASTIC:ban:! I've got a friend who home across the country and I want him to be able to try this beer. He leaves on Sunday, is there any way I can cold crash and carb this beer up...

Wow that's pretty amazing that it tastes good this young. You're gonna have a nice aging beer on your hands if you can lay a few bottles down! Congrats!

Well hop extract doesn't taste syrupy. It's purely to get the IBU's up without getting the vegital flavors from adding so many hops. I do agree with you that it does taste a little sweet but with all those hops I believe it is well balanced.

WOW someone hates portland...