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I've been adding good vanilla extract at bottling, 1/2tsp per gallon, to start. It mellows it out and gives good finish. I've also tried split beans in secondary, with good results. Next I'm going to give Oak or Apple wood chunks, a try in secondary, I'm thinking, start small and add more if...

Add grain in bag to 150-160 water, hold at 145 for 60min ( light body, higher fermentable sugars) or 155 for 60 min ( fuller body, lower fermentable sugars), over 7 min bring water up to 168 and hold for 10 min. Raise bag, with grain out of water, letting it drain, discard grains. You can...

If you want to match OP recipe, 2lbs of DME converted to grain is 3lbs two row, assuming 65% efficiency, which is all you're going to get in small batch BIB. so you would have 1.5qts per pound, 3 5/8 lbs total grain or 5.43qts water. You're going to lose qt or so soaking grains and at least...

Do you want to do all grain, instead of adding DME? or just to contain your steeping grains? I did small BIB AG to add to AJ. (used gallon paint strainer bag) 4lbs two row 1lb 60L 2oz flaked barley two gallons of 150 degree water, 60min, raised to 170 and held 10 min. I just tied top...

I've tried using it to clear, last couple of times, not as good as super-clear KC, but dirt cheap.

If it was too bland, maybe you needed more/darker crystal and aroma hop. I rechecked my notes and first batch was 2lbs light DME and lb amber DME, 1/3oz hallertauer for 30min and small aroma hop addition, 1/4oz cascade at flame out, primed with 1/2 can FAJC. ;)It was more like Michelob...

Your reading is more likely 1.012 and could be done, depending on style. The 1 1/2% is potential alcohol remaining. Reread instruction on hydrometer. http://beersmith.com/blog/2011/03/18/using-a-hydrometer-for-beer-brewing/ worth while read.

I would try for lower fermentation temps, mine get better, the lower I can maintain. If you're finishing in 7 days, you must be running over 70 - 72, mine's taking closer to four weeks. Too warm, you get more off flavors and hangovers. Let it age a bit, it helps mellow it out. Have your...

I've made four batches in last few months. They get good reviews from most that try them, at least the beer drinkers. Most common remark, that's a real good tasting beer, it has interesting flavor, what is it? First batch was OK, followed recipe pretty close, using Knotty. Second batch...

https://www.homebrewtalk.com/showthread.php?t=408610

I've done two so far of Brandon O's, two of Pappy's and one of Ed Wort's Apfelwein. As far as smooth drinking early Graff's is the winner, given a month aging, Pappy's is pretty good and at two months Ed Wort's is getting better. Of the people who's tried all three, beer drinkers like Graff...

I did five gallon batch, using Brandon O's recipe pretty close, I ended up using 1/2 oz of USA grown Hallertauer hops and Nottinham yeast. I ended up using swamp cooler method to keep fermentation temps down and let it run three weeks before clearing it up and cold crashing it. I primed with 1...

I made 3 1/2 gallon batch of Pappy's Pub Cider I used 3 gallons of three apple Fresh Pressed 100% USA, tree top juice and substituted 1/3 of called for sugar, with frozen apple juice concentrate (3 cans), added one week into primary formation. I used washed yeast from Apfelwein brew. This...