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Hmm... that, I did not know. Thanks, cervezarara!

+1 I would never think of dumping bottles of beer to batch prime. First, that would take FOREVER to try not to oxidize. And second, regardless of how careful I was, I would probably oxidize. On that note, can Apfelwein become oxidized the same way beer does? Edit: I'm just going to get...

So I bottled up 5 gallons of Edwort's Apfelwein back in February. I primed half and left the other half still. I opened two bottles last night: one primed, one still. I definitely preferred the sparkling over the still. Could I feasibly uncap all of the still bottles, add a little...

http://i.imgur.com/Aq65y.jpg Left to right: Widmer Drifter Pale Widmer X-114 Rotator IPA Widmer KGB Imperial Stout Mendocino Eye of the Hawk Lagunitas Little Sumpin' Sumpin' Ale Russian River Pliny the Elder Bonus Bottle: 2011 Apfelwein Got a mixed 12'er to try the Drifter Pale...

What about balanced IIPA's? Not balanced in terms of hops and malt, but balanced in between hop bitterness and hop aroma? Two of my favorite beers are from Lagunitas. One is their Hop Stoopid (made with hop extract) and the other is Maximus (a double IPA or imperial IPA). Hop Stoopid...

Coming from a hop-head: once you get into the hoppy beers, you'll start craving more and more hops. Russian River Brewing (Pliny the Elder) has what they call a "lupulin threshold shift:" 1. When a once extraordinarily hoppy beer now seems pedestrian. 2. The phenomenon a person has when...

I would definitely sub the bitter orange peel for an ounce or two of fresh orange zest (and perhaps the juice of a half or one orange that you zested). The orange peel will definitely add some bitterness, so when you (or if you) zest the oranges, avoid the white part of the peel.

I would mash a bit lower with a pound and a half of the CaraFoam. The sugars in that should be enough to add some body without the higher mash temp. Mashing at 150-152 should be fine for that beer, also you're more likely to hit your ABV of 6.5% with the lower mash temp. Have you thought about...

Not from my experience. Also they advertise no memory issues i.e. being able to stretch it three times its length and have it always return to normal (for instance, using it as a tourniquet).

I got 3 feet of food/high heat-grade silicone tubing from mcmaster-carr (online) for 9 bucks with 3 day ups shipping. I don't regret it at all.

Definitely head an hour north to Healdsburg. Stop at Moylan's in Novato, then at Lagunitas in Petaluma, then Russian River in Santa Rosa, and finally the Bear Republic in Healdsburg. I live in Healdsburg and The Bear and Russian River make some of the best beer I have ever had. Pliny on tap =...

I don't think anyone has ever brewed a beverage like this before. Have you made plain ole apple cider before? From my experience, it will probably be cloudy, and have a very full body with a strong apple flavor. Can't comment much more than that, though. Did you get this from a recipe, or did...

So I'm definitely going to make a batch of this along with a Nelson Sauvin Pale Ale for my summer drinking. I have difficulty getting my fermentation chamber (my closet) down to 62-65 (water bath+t shirt), would you recommend using S-05 if my temps are gonna be closer to 65-68?

Posting your recipe and procedure always helps answer questions. You could always do an idodine test for a conversion. http://www.realbeer.com/jjpalmer/ch14.html

+1 on buying more carboys. I have an ale pale and a 5 gallon carboy and the next two purchases I'm going to make is gonna be a 6.5 gallon carboy and another 5 gallon carboy. I need a bigger pipeline!

I think what Hang Glider was saying is that beers with lots of unmodified malts like chocolate malt or black patent would benefit from staying in the fermenter longer, where beers like pale ales (almost 90% 2 row) don't need the aging to allow their flavors to meld as much. Please, correct me...

Hmm, that's an interesting idea. Well I pitched 1 smack pack of wyeast 1968 on March 8th, so it's been almost 5.5 weeks. I'm mostly impatient because I really want to get it out of there so I can get my altbier into the secondary so I can dry hop it before I bottle. Although going another...

Don't go by bubble activity or airlock activity. TAKE HYDROMETER READINGS. I have an oatmeal stout in my secondary right now. It's been in the secondary for three weeks. Bubbles have been drifting into the neck, but three days ago I took a gravity reading: 1.023. Today, I took a gravity...

Brewed a 2 gallon batch of this up last Tuesday. Used a whole pack of Notty for it! I think I might have overpitched... Turned it into a partial mash with 2 pounds DME. It's happily fermenting away, but unfortunately I didn't have a hydrometer before I pitched, so I don't know the OG. It...

Sounds like you're golden!