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Just got my batch in the fermenter. The juice was 1.045, I always use US-05 at 66° and it will finish just under 1.000, should be around 6%. I'll then stabilize it with potassium sorbate and add the FAJC. I add to taste but should be around 3.5 to 4 tubes of FAJC while I rack it to a keg...

Sounds great. I’m not a huge fan of cider, I just make it for my wife. The good part about sweeting it is you can do it little by little to your taste. My wife likes Angry Orchard but still thinks it’s too sweet. So I actually only use about half as much FAJC to sweeten it. Just enough to knock...

No matter what you add the final product will be dry and somewhat tart with little to no apple flavor. You will have to let it age a long time for the apple flavor to return. What most people who want a sweet cider do is when fermentation is complete, stabilize the cider then add FAJC. The...

Most store bought are 5-7%. 1040 sounds about right for most apple juices. You can add sugar or FAJC (frozen apple juice concentrate). Is there a flavor you are trying to accomplish? This isn’t like most beers, your FG will most likely end under 1, resulting in higher alcohol with a lower SG.

Hello from the south west side.

I assumed the same with the mash went longer, the lower the mash temperature the longer conversion takes. It’s obvious that conversion wasn’t completed with your low SG, but might as well let it bubble out. Call it a mild wheat. So you direct fire your tun to maintain mash temperature?

As stated above if you choose to use a glass carboy, use a hauler, never use a carboy handle.

No, the time it spent between 152 and 138 probably allowed for most conversion to complete before it got out of range. Did you do a starch test? Might be a little dry or the opposite either way I guarantee something will ferment and make beer. I feel your pain.

Your numbers are way off, if you could get to 1.010 which I doubt it, you would be at 14% if your SG was around 1.110. EDIT :: Well I see you did definitely got to 1.010 and I suppose with the right yeast you could get it that low or even lower. That thing should be potent if your SG was...

They break and shatter and slice you up. Many people around here have been to the emergency room and lost batches because of it. There is just IMO no place for them anymore. Plastic is cheap and works great.

Secondaries are a highly debatable subject, I don't do them and they offer more risk for infection and oxidation. I'd take anything you can get equipment wise, if you have or end up with glass carboys, get rid of them, it may save your life. Brew what you like or what you think you will like...

How are you controlling fermentation temperature and what yeast are you using ?

What kind of beer do you like? 18-24 IPA or high gravity beers would be death. I’m guessing light lagers? If your a BMC drinker looking to clone an American light lager, funny enough, it will be very difficult. You process and control will have to be very high level, such light beers let off...

When I do my pumpkin ale I always mash, it makes for a slow sparge and I have to remember to double up on rice hulls. I don’t think it ever really added much for gravity points, maybe just a handful, but I just felt that’s how it should be done.

I agree you could definitely get a few points out of the pumpkin.

Imagine all the terrible batches and mistakes you will make in the beginning, having to dump 1BBL would be a sad sad day. If your intake habit requires a 1BBL brew house then, yeesh good luck. These single vessel systems are what I would recommend to new brewers. Plus they are so easy and...

FYI you can get a pack less than 5$ on Amazon by Thursday or Friday.

This is why you should always keep a few dry options as back up. He might not have the equipment or materials for a starter. I’d just pitch as you planned and hope for the best. Go ahead and order some dry yeast and maybe it will arrive in time for a backup plan if fermentation never starts...

I think there is still a place for small batch brewing. Example: years ago I went to Asheville before the scene really exploded, they were mostly brewpubs with Sabco systems. Now a brewpub is different than a brewery I understand this, but they were really successful with 15-30 gallon...

I think you guys are inflating his concept. It sounds like he honestly just wants a small stand at a small farmers market to offer his home brew for sale, legally. Just as someone sells jellies or fudge or taffy. His point of view is there should be a lower tier license for the hobby brewer to...