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I had some wet-hopped "harvest" beer in a brewpub in San Francisco last month. Much more bitter to my palate than the dry hops, but damn good. OT: I had some beer made with syrah grapes in that same brewpub that was absolutely fantastic. First time I had come across something like that...

"Don't use cane sugar in Apfelwein. Go for Dextros. " Mr. Wort, could you please elaborate on the differences resulting from using these two sugars?

"just bottled my last batch and started another! + 4 gallons" Has anyone pitched onto the old cake with success using the Montrachet yeast?

I started my first batch on Sunday and can't wait to taste it...temporarily renamed it Santa Ana Cider. I know it's been said before, but it's a stinky ferment. I'm glad I did it in the garage...got bubbles within 24 hours.

Once fermentation is complete, the protective layer of CO2 is no longer generated and that can allow oxygen to reach the wine causing oxidation and off flavors.

Put my first 5 into primary yesterday! 2850+5=2855

I'll be buying a new PC next week. Duo-core, 2G ram etc... Dell offers XP, XP Pro, and Vista...so does Vista suck so bad that I should go with XP even on a new system? Not doing Mac or Linux. Thanks!

BTW- The instructions for this yeast (given by morebeer) state to rehydrate the yeast prior to pitching which was the source of my confusion.

OK, then I feel VERY guilty

Thanks for the speedy reply!

I feel so guilty starting yet another Apfelwein thread, but I just couldn't search through the othe 99999999 posts! When using the Red Star Montrachet yeast suggested by EdWort, is there a need to reconstitute it or do you just pitch the dry yeast? Thanks!

I used WYeast 1338 (made a 1600mL starter) and fermented at 68-70 with 8 lbs of LME. Krausen formed within a day and has held strong ever since. This morning it looked a little more creamy and less rocky, so that may be a sign that it's falling. I'm going to let it do it's thing since I...

I still have a healthy krausen on on my altbier (day 8). No problem, I'm RDWHAHBing, but I'm curious... When it falls, how long does the process take on average?

It sounds like you will probably be fine, but not due to the alcohol content of the beer. It is far too low to have an antimicrobial effect.

Yeah, I should have said that I didn't take consecutive FGs. Only took one.

Hey wait, Wouldn't the ABV = 1.058-1.017X105 =4.3 and not 5.3?

Germey, Are you saying a month in primary in the 60's? Are the yeast going to stay in suspension that long?

Perhaps more time in primary then. I did not take FG readings before racking last time - bad Fenster!

I have made altbier once before and SWMBO would like some more. I was happy with everything but the alcohol content, which only came out at around 3%. Based on the following recipe, can anyone suggest a good way to get the ethanol up a bit without affecting the body or taste too much? More...

Cheers to the Spartan! I had wondered if convective cooling would be enough to bring the temp down enough...it's certainly cheaper then buying another cooler. Thanks for the idea!