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I'm boxing him some goodies on friday! I intend to through in locals and kern river has some excellent beers IMO. :)

I received this today! We discussed a trade for zombie dust. He threw in a few extra surprises and I was super excited when I opened the box! Shooting a west coast box back to Mr. Goss on Friday!

Sounds like they will be good! Let me know how they turn out!

I'm in.

How much to back sweeten? I think your yeast just didn't start partying until you sweetened and they produced a bunch of sour tannic flavors.

It's when you fill a keg with star San, and shake away until a thick foam is created, then I pour the star San out, but siphon my brew into the keg under the foam. It pushes the foam out of the top on the keg as it's slowly filling from the bottom. If the foam is nice and thick it will keep...

Star San gets my vote. :) Iodine stains plastic equipment over time, and it smells awful. Plussssss if you haven't made a star San snake out of your keg yet, you're not living life!!

Ok, so it's probably not vinegar. How much sugar did you use? Also, you said you added apple juice to back sweeten after 2 weeks? Have you been taking gravity readings. It's VERY likely that your fermentation was not done when you added the extra sugars and the yeast just over ate. Neither...

I'd bet to say that's your problem. When adding cinnamon it's always best to use sticks instead of powder. Usually it's because powder makes your drink cloudy. Buuuuut also, since cassia is what is sold as "cinnamon" here in the states, it's very likely that's what gummed up your cider.

How long has it been sitting? On top of the manic acid issue, it could have turned to apple cider vinegar.

Did you use sticks or powder? If you used powder I could see how it would get thick and gloopy.

Roasted and ground then added to secondary. It was good, but very bitter. I'm wondering if it was the barely or malt and maybe not the nibs at all. Damnit I'm starting to rethink myself! ;)

I did a stout with cacoa nibs last year and it was do bitter. Let me know if you have better results!

I agree, I wouldn't push it too far or you're looking at a long aging time to make it drinkable. I start with 5 gal of apple cider, add 2 lbs of brown sugar and yeast nutrient, I end at about 8%. I leave it in primary for 2 Weeks, rack to secondary and cold crash for 3 days before adding...

Imbibe is my best outlet. Kern river is a nice drive for me. But that's it unless I leave town. My saving grace is that I'm 2 Hours any direction from the coast, mountains, La or Fresno. Soooo I can venture, but bako itself Is a pit.

Well Unless you count oil. It sucks!

Haha yeah! It's full because I am bringing it to an event and during the holidays I give it away as gifts. After December I go back to lagers and wheat beers. I miss my grains! Cysers are made with honey. :)

Yay! Ok I'm in Bakersfield, Ca. We don't get much of anything fun here. So hopefully someone can provide me anything non-coastal or san Joaquin valley. I am pretty sheltered, so if you can't find it in southern Cali, I promise I haven't tried it. Sooooo anything goes! I love wheat beers...

Granted!!!! I am giddy because this is my first time!

Awww I'm a HE now. This thread definitely hates me! Lol ;)