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These would work. Are they amber or green and what would you charge me with shipping to 41075?

I found the reference to using artificial sweeteners at makehardapplecider.com when I was doing my initial cider research. He details the steps to use it there. I think I'll make a small test glass to see if it ruins the taste before I commit to the whole 5 gallons. It's been fermenting for 2...

I was reading on another site that you could back sweeten your cider with stevia, Splenda or xylitol so you can bottle for a carbonated cider and have the sweetness without adding the sugar that the yeast will eat. Is this an ok thing to do? I don't have the equipment to keg so I have to...

I'm in the need of some flip top growlers or bottles at least 16 oz but I can go as high as a quart or liter in size. If anyone has any they looking to get rid of or if someone knows of a good online source please let me know. Thanks

I'm using the Wyeast 4766 and I'm getting a consistent foam on top that tends to rise then fall off. It's been doing that since Monday evening.

Well, you guys were right, it's fermenting now and it looks healthy! I'm not used to cider so should there be a thick Krausen or should it just be a thin layer of fizzing bubbles (what I have now)?

The reason you rack out of the primary into a bottling bucket is to get the beer into the bucket without the sediment. Going directly from primary to bottling leaves you open for getting all that crap in there. I've only made a few batches myself but never went to a secondary, just left it in...

Off the top of my head I think it was the Wyeast cider smack pack. I activated it about 4 hours prior to pitching it. I'll give it some time and take a couple of pics of what it looks like when I get home. Almost forgot, I did not kill off the wild yeast. I read somewhere that it wasn't...

So I've brewed a few batches of beer successfully and with an apple orchard by my house I thought I'd give a hard cider a try. Sterilized everything, poured the cider in the glass carboy, added dissolved brown auger to bring the OG to 1.056 and pitched the yeast last night at 75 degrees. This...

I was browsing through a website called deviantart.com when I ran across the dragon holding the beer. The artist does a lot of this type of work and I asked him if he would format the art for label size. It's not a hobbit or LOTR work but is in that genre. I was going to have him draw something...

Let's try again: http://m.flickr.com/photos/53493777@N07/10274261503/lightbox/

Love both of those! Ok, so how do you link a picture from Flicker? Mine didn't work above and I'm using the mobile app so I don't have too many options

Here's the template for my brew

I've got the parts on order to make a stir plate and plan to make my first starter tomorrow to brew this weekend, I understand what you guys mean by the term cold crash but when you say "decant" then pitch I'm not sure what you're referring to? What is decanting ?

Am lucky enough to have a really good artist helping me design my bottle label but not ever doing this before I'm at a loss for what needs to go on the label. My beer will be called Fat Dragon and I plan to add alcohol volume, brewed by and where, the kind of beer (ale, steam, porter, etc.) but...

I ended up removing the air lock stopper, inserting a sanitized thief to get my sample then replaced the stopper.

I bottled two cases +4 so the 4 extra will be my sample beers. Thanks guys!

Just bottled my first batch of American wheat yesterday and the instruction sheet didn't say how long to leave it before drinking. Was wondering what the average wait time is? Since this my first attempt at brewing I have that thirsty impatience most new brewed have!

Thanks Bob, OG should have been 1.049 and FG is supposed to be 1.012 +/- 3 points I used White labs American Hefeweizen ale yeast WL320 (no starter). I did taste each sample and was pleasantly surprised at how well it tasted. I was also surprised at how much more body the second sample had...

I've been following this thread as my first batch is 8 days in the primary. My instructions (that came with the kit) said to rack to the secondary after 5-7 days. I pitched my yeast at 63 degrees (current temps are stable @ 70) so fermentation has been slow. I forgot to take an OG reading but...