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this is the first cider Ive made. 3.5 gallon white house apple juice, 1/2 gallon Knudsen black cherry juice. Tossed in the fermenter with Mangrove Jack's M02 cider yeast at 68 degrees. Yeast had a small krausen going the next morning and then I left for work for 5 days. Came back and checked on...

I'm a big fan of Stone's Pataskala Red, that's what made me think of using Red X. I may try it, but I will use your grain bill first because it has gotten so many great reviews in this thread. Id love to get a hoppy red into my rotation.

7376 + 5gal Julius clone 7381

Ive had this thread book marked for a while and I think I'm going to do it in the next few weeks. I might do an 11 gal batch and ferment half with an ale yeast and half with a lager yeast. @TimBrewz since you have done both, are the IRA/IRL beers different enough to make a worth while side by...

Thanks for the info

If you google Trinity Brewers Julius clone, they use a dry yeast blend in that particular beer. A member on here (sorry cant remember the name) did a bunch of DNA work figuring out what yeast Tree House was using in Julius. It appears that it is a blend of 3 dry yeasts from fermentis. S-04...

Always been impressed with their system, only thing I don't think I like is having to hold the basket up with one hand and installing the hooks with the other, I wish there was a better way, but I don't think its that big of a deal. When the time comes for an indoor electric system, they will be...

Any ideas for a dry yeast substitution, specifically from Fermentis, that's all we get with regularity here. Maybe a blend of 05 and T58, with 05 making up 95% of so of the blend?

Mid 70s for mash efficiency with the double crush from both Ritebrew and Atlantic Brew Supply. Bought a corona mill so i could buy grain in bulk, now getting around 83% mash efficiency.

Mine was 1.102 with 25lbs on a mail order crush, no sugar added.

Did you check the gravity after the mash but before the boil? I'm sure your beer will taste fine, just a lower abv, not always a bad thing. If you have your post mash gravity, you can figure out your mash efficiency, then you can either work on better mash efficiency (which with biab usually...

A nice low abv Berliner, maybe fruited, keep the ph in the mid to upper 3's so its not face melting sour. Nice and light and just enough sour to be refreshing. My wife doesn't like any beer generally, she can tolerate BMC stuff at a party. She had a sour the other week and shes hooked.

Replying, thanks Inkbird!

Think this will be my first attempt at a sour

What are you doing for the marshmellow flavor

Probably just yeast. Fermentation produces co2 as a byproduct, that is what is pushing your lid off. You could use tape to hold it down, if you have the carrier, cross the handles over the lid and use zip ties to hold it down, google will get you a file for a 3d printed clamp to hold it down, or...

3298 +5 gal west coast IPA +5 gal American amber =3308

Maybe you wrote them backwards? 1.064 preboil, 1.075 post? If you didnt add volume then there is no way your gravity was lower post boil. That would mean you somehow lost sugars.....that didnt happen

Recently tried my hand at a "milkshake" version, using Braufessors recipe as a base, I added 12oz lactose in the last 10min of boil. Fermented with 1318 at 65f for the first 3 days, 68f for the next 6 days, and finished at 71 for the final 3 days. dry hopped about 36hrs into it. Day 7 added 4lb...

I over build my starters and save the excess in a sanitized mason jar to use for a future brew.