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I'll try EVER so hard to keep that in mind.

In case anyone's interested, I've run my own temp tests using this method. With - 5 gallons of water in a 7.5 gallon pot, - Water to 169 F - 10 bottles of cider (at 1.004, moderate carbonation) at room temp (74F) - In for 11 minutes The cider reaches 149 F during the 11th minute, well...

Fair enough on leaving taste out of the list, but if I remember correctly Rekorderlig is less than 30% apple juice. I don't think it's unfair to suggest that it shouldn't even be called cider in the first place. Other fruit additives are fine and dandy, but I don't think they should be allowed...

Hi all, just thought I'd chime in with my final results. The fact of the matter is that powdered or liquid tannin will add bitterness. However, it's likely to be the "hard" bitterness that is not particularly pleasant. The only difference I noticed between my batches was a basically negative...

I tried chips soaked in bourbon once... left in for 11 days and it was AWFUL. Like drinking a tree. Never again. The thing is, the molecules that make up oak tannin are very different from those that make up natural apple tannins. We should only add chips/cubes if we want our cider to taste...

A song about how awful Magners is... https://www.youtube.com/watch?v=M-yu7JT4QEU Rekorderlig shouldn't even be called a cider. Ought to be against the law.

As someone who's done a decent amount of reading on the topic and made my share of home-cider, I'd suggest the following method for cloning Strongbow Gold: 1. Eat 150 Apples. 2. Drink 3 gallons of water. 3. Collect the resulting piss in a large bucket. 4. Dump 4 cups of white sugar into the...

Haha, kinda funny 'cause I started out with cider, which takes 6 months if you want it right, so going to beer has been a breeze. Feels like Instant Brew to me. Wasn't intended to be a bass clone but the styles are close enough (english pale vs. english bitter) that I was reassured.

Hey All, just an update: 8 days later and the beer has definitely improved, as predicted. The lingering bitterness is reduced and the sourness is gone. I don't get why these kits say to bottle in 2 weeks and drink in 4. Also, I lined one mine up next to a Bass English Pale on draft and they...

hi Conman, The kit was the NB kit, should have been fresh. I turned off the burner when adding extract but I didn't move the pot from the burner to a cool gas element, so this may have scorched the extract. And yeah, only some of it was added at the start, the rest was added with 15 mins...

Thanks Yooper... I had thought that distilled water was bad because it was missing minerals that spring water had... misinformation, I see. I do star-san everything fairly religiously but it's possible I got an infection. The Maris Otter smells wonderful and the carbonation is just right for...

Hi Docscott... I actually used all store-bought spring water for this batch. Good call asking, though. But yeah, I tried to eliminate that possibility in advance by using spring water... was that not the right kind to use? Surffisher2a, "British Bitters" are badly named, they typically sit...

I made my first extract brew - Northern Brewer's British Bitter Kit - recently. It was in primary for three weeks and bottled+carbonated for two. I went with something very close to a full-volume boil in a 7.5 gallon pot and added a small amount of top-up water. The recipe was very simple...

Hey Valvefan, did you ever make this work? If so, what was your final recipe? And would you mid recommending an extract version? I understand that this won't match the original but I'd love to try to get close.

+1 on planting real cider trees. In fact, another reason to plant them is that the explosion of interest in cider in the US means you might be able to sell a few gallons here and there at a huge profit!

Yep... Here you go: http://www.cider.org.uk/appledat.htm And I can add that my own tests have confirmed that gravenstein apples have around 0.85% malic acid content, which is high, and that they have a typical North American tannin profile (i.e. low). Nice for cider if you don't mind...

Hi guys, thanks for the input. I am in a 6.5 gal fermenter so I might just increase the volume, but I was a little worried about bumping up the hop utilization even more (it's already just supposed to be a 2.0 gal boil). I'll plug it all into Beersmith and figure it out. Thanks!

Hi All, I'm making a 5gal extract IPA and shooting for a more 'session' ish ABV. I'm trying to make something that has the crispness of a mild IPA without the crazy ABVs. The recipe I'm using will give me 41 IBUs and I'm hoping to start at 1.055 (and not 1.061), so I have to lose 6 gravity...

Thanks monkeyface, I'll give it a shot. Worst case I just get a little bit of clearing done while racking off the cold crash.

Wow. Five separate batches. Ouch. While I've heard that additives can interfere with yeast it sounds very much like you got a bad strain. It would be bizarre for a yeast to just stop like that in the middle of a cider fermentation. Beer, yes. Cider, no way. Unless there's something about that...