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Jealous. I'm a grad student at UGA and have been wishing for a brewing class or years. Best of luck! Sent from my iPhone using Home Brew

Thanks guys, great advice!

Great point. Almost all of my cider is in 1 gallon batches or smaller. Sent from my iPhone using Home Brew

Thanks for that wildly informative response smiff. Thanks beernik, sounds good. I'll do some experiments between the addition and mash temp and see which flavour profile I prefer. Lactose is delicious though. Sent from my iPhone using Home Brew

Most welcome. I think you'll find that brewing is an adventure and that trying new stuff just for the hell of it will become the norm. Most of us don't follow hard and fast recipes, we just throw whatever feels right into a fermenter and add yeast! So don't worry yourself too much, just try it...

You might try using lactose. It's unfermantable and not very sweet (about 1/6 that of regular sugar). I just used half a pound per gallon an it came out beautifully for my tastes. That way, you can prime your bottles just like you usually would with beer and you don't have to worry about bottle...

Apple juice usually. It dilutes the ABV more than just adding sugar, but I like the addition of the apple flavour. Sent from my iPhone using Home Brew

So by complete accident, (stupid Thermometer) I mashed a dry Irish stout too high, and it came out tasting like an incredible milk stout. It could use more backbone (roast etc), but overall I'm very impressed by my screw up. So, what are your thoughts on making a full blown sweet stout on...

Thanks so much for the detailed response! I'm setting up water profiles for all of my regular beers to practice. Its incredible how I thought I knew how to brew, and then I discover this whole new world of stuff I have zero understanding of. Following your guidelines, I threw together an...

This. Found the Carboy accidents thread and didn't sleep until I had replaced all glass with plastic. No need to take the chance for me. Sent from my iPhone using Home Brew

Venturi siphon? I'm afraid I don't help a helpful link (dumb phone...), but a quick google with homebrew talk and Venturi would return a how to. It's apparently very effective. I will be attempting one tomorrow myself. Sent from my iPhone using Home Brew

BigAndo, I would take it lower immediately. Depending on what yeast you are using, off-flavours from too high a temperature can happen pretty quickly. I usually use nottingham for my ciders, and I had two separate batches that I didn't get the temps down quickly enough, and I got some really...

Before this thread turns into a help fest for the poor guy who can't use a google search, can we discuss the length vs flavour issue some more? My lines are well balanced at 6ft each, get great pours when my beer is properly carbed, but I haven't noticed a lack of flavour? Sent from my...

Time for a photo documented brew day? Sent from my iPhone using Home Brew

Long story short: Personally, I let my cider go all the way dry (<1.000), sweeten to taste, and then add priming sugar. I fill a plastic soda bottle when bottling, and when that soda bottle is nice and hard, I stovetop pasteurize like shown in the sticky. Sent from my iPhone using Home Brew

Checked the numbers, all looks good! Just out of interests sake, when would I not want to match the desired style in the spreadsheet exactly? Your suggested additions put me way below on calcium and at about half desired magnesium, whats the reason behind that? Thanks again!

Thanks guys! Not at the computer right now but I'll check back when I've plugged your numbers in! Appreciate the help! Sent from my iPhone using Home Brew

Ugh.... Fridays! Sent from my iPhone using Home Brew

Whoops! My brain said pitching = yeast! My bad! Sent from my iPhone using Home Brew

Matt: (or anyone?) New Recipe, New attempt, is there an easier way to get there? Anyway, doing a milk stout with the following grain bill: 8lb 2 row 1lb black patent 12oz crystal 75 Trying to match a black-balanced profile. these are the additions I'm aiming for: 0.2 g/g Gypsum 0.1 g/g Epsom...