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Okay, that's what I was looking for. That's "malty"....okay, got it:ban: Definitely can taste and smell that in the Marzen and Optimator. VERY clear in the Marzen though. Salvator is a little less prominent.

Okay, grabbed some Optimator, Salvator and Marzen/Oktoberfest. In sampling the Optimator...the nose has a very distinct character. Obviously not hops; so, I guess that's the malt/s. I guess I need to take a class or something so I know what I'm smelling and tasting. The taste is not exactly...

Okay, grabbed some Optimator, Salvator and Maarzen/Oktoberfest. In sampling the Optimator...the nose has a very distinct character. Obviously not hops; so, I guess that's the malt/s. (although when I smell some of my munich malt extract or even heavier malted barley.....there's no...

Oh....so would it be correct to say that the tastes that come through FROM the malted grains are what you'd call "malty". So, if a grain is heaviily toasted, perhaps I'd get a nutty, toasty taste. Thus, that would be a "malty" brew, because those flavors are from the malt/malted grain. ...

okay, had Old Chub...in fact, just the other day (and I'm not in Longmont). I am a big Oskar Blues fan (really like G'Nite which used to be "Gordon")...but don't like Old Chub. Now that I think of it, whatever's in old chub, makes me not that much a fan of Moose Drool either. Not sure if...

that are likely to be commercially available? I don't know that I can currently tell a malty overtoned brew from one that isn't :confused:

I've waited almost 72 hours before....only to find it suddenly boiling.

The strongest cider I've ever made was 1.13 OG, and ended up around 17% abv. You're done at 1.00 ish.

+10 on that one. 90 degrees when fermenting anything, let alone a fruit is about 20-25 degree too high.

I just did a gallon using turbo. I started at 1.13 and ended at 1.00...in about 1 week. I crashed and filtered, then drank. Result- to me it tasted great. Just the right amount of sweet left. One tall glass of this stuff and you're :drunk:. I'm doing another one now with regular...

I just did a cider, and posted the same question. Mine took about 2 or 3 full days to really start going. Then, it was non-stop for 6 more. Just give it time. Also, the cider I used had preservatives....but that didn't affect anything, in the end. Mine turned out really, really...

I've done multiple beers, wines, all grains, malts, meeds.......:drunk: with no problems. However, yesterday I decided to goof around and make a quick apple cider. I took a gallon of cider, added maybe a pound of sugar (dissolved in warm water) and mixed in some wine yeast (can go to 18%)...

you lived outside SoCal and came back?? What did you miss...the trash, or the graffiti, or the crime, or the traffic, or the insane regulations on business (which makes it so you can't really be in one), or the taxes (sales alone being 10%)...or....did I mention the traffice, crime, trash and...

That makes sense. I could, even when making something a little "stronger" ;) , swap from one fermenter to another before it gets above 10%, and wash the yeast. That way, one could save on yeast. Good thought!

I wonder how well "washing" a new batch of yeast from the old works when the wort was 20% ethanol in the first place? :drunk:

Hmmmm, should I google "wash" and reuse the yeast? this time, I dumped it.....but figured I shouldn't, because it's 23% super-turbo yeast. Upland eh? I used to live just off Euclid, a little below Baseline. If one must live in SoCal (and I think nobody should)....I think Big Bear is the...

Is there anything you can do with this stuff? or, is it just to be washed with the bucket?

Dumb question, I know- Not so much on my beer batches.....but my more with my, um.....higher gravity brews, I get a good 1+ solid inch deep layer of medium brown creamy peanut butter on the bottom (almost exactly the consistency of peanut butter). What is that? Is that what Vegemite is...

brand new to this. My first batch came out okay; but, the more I drank it, the more I noticed what I can only describe as a sour taste/finish. Something just struck me as funky / sour when I'd exhale, after taking a sip. So, I did another 5 gallons. This time, it's only been in the bottle...

Not sure what I was thinking (wasn't really), but on batch #2, I boiled my specialty grains in water for like 40 minutes, instead of heating the water up to 150 or so, and just letting them steep. I'm guessing this won't make much difference.......but just in case, what say you? Let's see...