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Yeah... I just read through that. Seems pretty easy and awesome. :) When it's bottled this way does it need to be immediately refrigerated? Will it keep at room temp?

Whoa dang! Forever! For some reason I just assumed filling bottles with keg carbed beer would result in it becoming flat sooner or later. **Runs to throw bottling bucket away** That seems like a so much more pleasant way of bottling. Why bother playing the bottle guessing game on wether...

**Addition to #3** If bottling beer carbed with c02 from your keg and then capping it, how long will it stay carbed?

Questions.... simply because after all my batches, I know I am set in my ways and I know there are others that do things differently. I'm also asking because if I am ever given the opportunity to do something I have not tried, it's nice to have an example to refer to. #1- If sanitation is...

Can I point something out..... It's a Blue Moon Clone... a wheat beer. How clear can you possibly get it? Not to sound rude, just asking.

I am only 5'2'' with no muscles lol, and I brew with a 40qt pot. No valve. I use a floating therm or my candy therm when doing the boil. As far as transferring; I use a sanitized pitcher to transfer from the pot until it's light enough for me to lift and pour. There are tricks to get around...

Note...if you use fresh pressed apple juice. It will not become crystal clear. But it will still taste yummy!

Here she is nearing 1 month. Took another gravity reading today and she's been stable at .998 :) I'm happy with that! The clarity is pretty nice too! Now to let her go another couple months to age... although now that I am at the mark for the earliest possible time to drink it.... I know I'm...

Sure you didn't scorch it? That would contribute to a little bit of darkening for sure. I've had some pretty pale, golden beers, to rival budweiser, made with whole hops and pellets.

Ain't that the truth! I'd say don't be alarmed by most smells during the fermentation process. Sulfer is a common on, and with hefeweizens... sometimes you get banana. :ban:

Well... my dear sir.. you are indeed making beer lol :)

+1 this is what I use :)

Ooooo Good question, cause now that mine is at .997 I'd like to clean up the fermentor and move on to something else, or put another batch of apfelwein in it. Does it sitting on the yeast cake improve the flavor, or are we going to get the same effect in the bottle?

Kind of hoping to get the cream ale going.... and throwing another batch of Apfelwein in the spare bucket :)

Will do! I'm going to have a hard time keeping my hands off of the stuff! It's so yummy! But I really want to see what it's like with proper aging. Yes.... 3 hydrometer readings later and I need an asprin lol... :)

Tasted the Apfelwein while taking a hydrometer reading today. YUM!!!! It's at .997 right now, even after just 2 weeks. I was kind of expecting it to be just above the 1.000 range. I'm going to let it sit another 2 weeks before I even think about bottling for the sake of clearing and...

Moondance - Van Morrison

Rhythm of the night - DeBarge or Gloria Estefan, take ur pick :)

I know some people have used splenda to sweeten, my question....does splenda inhibit further fermentation? I'm sweetening half and bottling with the intention of carbing and leaving half unsweetened. TIA guys!

Hit me with your Best shot - Pat Benatar