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I thought the attenuation % for those dry ale yeast was based on it's ability to eat through the maltose and whatnot in beer, not the simple sugars in honey. So, i thought that it would dry out no matter what yeast you would do. or at least get very close. That would work. However, might I...

Thanks for all the help. Sorry, I didn't get to respond immediately, I got busy with work. I had a small window to get this going, so I had to act fast. I couldn't find any raspberry juice, so I had to use apply raspberry frozen concentrate. it was preservative free, so I went with it. Also, I...

I ferment in a bucket and I just dump it all in. It's just a bunch of spent hop particles and proteins, none of which will affect the final outcome of the beer.

Yes, Honey is much more fermentable than malt. Also, the sugar in the blueberry juice will probably ferment out completely. Since you already have it going, don't bother adding the ale yeast. As I understand (I'm no expert, by the way), Champagne yeast is quite aggressive and will more or less...

I can't speak about the yeast, but you are going to end up with a FG closer to 1.005.

So, I have a 5 gallon carboy doing nothing right now, and I think I want to make a cider for the winter. I have a few questions? First, I can fill up a 5 gallon carboy to the top and ferment without worry, correct? I'm not going to be blowing stuff through the airlock. Second, what are...

I actually like bottling. You know by then that you have good beer, and are only three weeks away. Plus, you have just freed a carboy/bucket for a new beer. Anyway, it helps to have a friend. I just put my fermentor on the kitchen table, take readings, sanitize bottling bucket/tubing...

I thought wheat has plenty of diastatic power, as does the Vienna malt.

Well, that is going to give you a hearty 1 IBU. It would taste way too sweet with a bunch of hop flavor. Go with 60 minutes. Not exactly sure why BeerSmith is giving you troubles. Try inputting the expected SG&FG into the spot where you can put the actual SG&FG in.

I think you meant hops 60, not hops @5? I think it looks good to me. Keep in mind that you will get some fermentation from the glucose in the strawberries. You may want to leave some headspace in your secondary. Also, which ABV are your reading on beersmith, the anticipated % based on...

You should be able to get most of the yeast to drop out when you chill the beer before serving. Just make sure to pour carefully to not disturb the yeast. I would definitely not boil the bottles. That seems like a good way to blow them up in your face.

If wort killed your taste buds, I imagine beer would be 10x worse. The only main difference (not counting the esters and whatnot) is your exchanging maltose for alcohol and carbon dioxide. I imagine the alcohol and carbon dioxide would be more harmful to your taste buds than the maltose would be.

I would never recommend hops at 60 and flameout only on a pale ale. 60, 15, and 0 is just about perfect.

I doubt you get any aroma out of 30 minute addition. I don't think I get any from 15 minutes. I just don't think you are using the hop to it's full potential. You are not going to get all the bittering it has to offer and your going to boil off some of the flavor. Just my opinion.

Extract tends to give you a slightly higher FG and slightly darker color. So, that may be where you got that. The 30 minute addition is kind of a waist. Your not getting the full bitterness or flavor. I would put that in at flame out or dry hop with it.

I had no idea those were not waterproof. Seems kind of odd. Anyway, I'm glad I read this.

Yep, was referring to you. Thanks for the quick reply. I'll be putting in my order soon.

Quick question, how do you package your grains? Each grain packaged separately , in a certain grain bill, or all together? I ask because I want to order two recipes at the same time, and I just want to make sure they will be separated. By the way, I think I may use you for all my beers. Great...

I would tell a person to add specialty grains to a nylon mess bag, steep the grains in 155 degree water for 30 minutes, remove and let drain. Bring water to a boil. Add malt extract. Add hops and time for 60 minutes. After 60 minutes, take pot and cool in an ice bath. Add to fermentor and top...

I know what you are saying. It's just that I think that there are better practices to use in home brewing. Why not show them these better practices. I'm sure most people here would tell you not to boil your grain, to avoid store bought ice (as a precaution, mostly), and to aerate your wort or...