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50% Brown sugar doesn't seem to hurt anything. It is funny.. most of the beer wisdom says table sugar imparts a 'cidery' quality. Seems like that wouldn't be too bad for what is pretty much a cider!!!

I found that adding Yeast nutrient (I used FERMAX at just under the recommended dose of 1 tsp per gallon at pitching time) really reduces or totally eliminates the Rhino Farts. Worked for the last batch with Montrachet, and my current batch using EC-1118 (also prone to sulfide production) has...

Yeah that surprised me too. On one batch I sprinkled it in. On another I didn't rehydrate, but dissolved it right into some apple juice. Both came out fine. The most recent batch I used EC-1118 and rehydrated it just because I always have with this yeast.... Seems like it took off and went just...

It really doesn't matter. Most of the cheaper apple juices are from concentrate. Check the label for Sugars per serving.. Most apple juices generally run between 25 and 28 g carbohydrates (as sugar) per 8 oz. I've used several brands..usually when on sale at the grocery store... America's...

I've gone with 1 oz (by WEIGHT) per gallon of Apfelwein, so 3 oz of Dextrose should work. If you like it less fizzy, then 2-2.5 should work. The Tasty Brew calculator shows a wide range of 'standard' volumes of CO2 for cider. Average (2.25 volumes at 65 deg f) comes out to 2.2 oz (by weight)...

FYI, here is the thread on that recipe: https://www.homebrewtalk.com/f12/15-minute-amarillo-ale-58866/ Only 15 minute boil so the hop additions are generous..

I think it should be fine. The other Amarillo recipe I was looking at was James Spencer's 15 minute Amarillo Ale which used a full pound of Crystal (and 60L at that!)

I usually don't even think about tasting till 4 weeks...don't even consider bottling till 8. Just started a new 3 gal batch with EC-1118 instead of Montrachet. I am going to try and leave it alone for at least 12 weeks...unless I run out of the last batch before then...which is almost a...

The grain bag on the racking cane worked fine. Dry hopped with a relatively small amount (0.25 oz) for 10 days. When I bottled it was apparent that I only had 3 gal instead of the 4 I thought I started with. I THOUGHT the carboy looked a little too empty. I cannot quite figure this out as I hit...

Use a sanitized Wine Thief or Turkey baster to suck out enough for the hydrometer tube. Alternatively you can use a sanitized length of tubing as a mini siphon.

Two batches carbed up just fine for me...just took awhile...maybe 3-4 weeks..

Thanks! Whole hops probably don't fragment like pellets.. I think there is enough suspended hop material to make it impossible to get between the hops and the trub without picking up some particulates. Will give it more settling time...

I took your advice and threw in 1/4 oz of Amarillo Pellets (in ~4 gal). My intention was to dry hop for only 4-5 days, but those disintegrated pellets are taking their sweet time sinking... Is some extra dry hop time going to hurt? I purposely used a relatively small amount.

OK, racked to secondary after 7 days in primary. FG=1.013 Down from 1.065, so about 6.8% ABV. Hydro sample was pretty good. Not as bitter as I feared, though quite bitter enough for me. Some Amarillo-style grapefruity flavors. Trying to decide whether or not to dry-hop. Will give it another...

Yeah, I need a bigger brewpot so I can do full boils. Much less guesswork that way. Airlock activity in Primary has pretty much stopped (4 days) but I think I will leave it in Primary to clear a little more and then secondary. Not sure I will dry hop, but I'll sneak a taste during gravity checks...

Good to hear that it was ok with 6 oz of Amarillo. I mistakenly over-hopped mine (never leave the recipe at work when brewing over the weekend). Made a 4 gal batch (actually closer to 3.75 in the end) 2 gallon boil with late extract addition (2 lb DME at start, 3 lb DME at 45 min of a 60 min...

Good job! And you didn't even have to call Ed Wort a M%&^*% F#$%^& in the morning!!

It may well clear with no intervention but time. Rather than gelatin, I would try adding some pectinase (aka pectic enzyme). It is usually added at the beginning of fermentation, but there is probably a window of opportunity before any pectin really sets up. I made a cyser with really cloudy...

I think going up to 1 cup would probably be a good compromise. I bought a kitchen scale so I weigh everything. There is a lot of variability in going by volume and the fact that so many people DO it by volume and get good results means there is a lot of leeway here. I heard a funny (and so...

For what volume???? I used 1 oz/gallon and the carbonation was quite high, though not quite champagne level. 7.5 oz in 5 Gallons would border on the explosive, I think.. Here is one of many priming calculators: http://www.tastybrew.com/calculators/priming.html Mainly for Beer and Cider so no...