Search results

What's the best way to pack it for shipping? Do I need to worry about freezing temperatures?

I'm wondering how I can ship some of my brew to friends and family and I'm not sure what the regulations are for different carriers. I have an account with UPS and I could probably find out myself by digging through endless policy details from different carriers, but I'm thinking you guys...

Glad people had some input for me... I let it sit for four weeks with the sparkaloid, re-racked with more bentonite and after one week it was clear as could be. I then bottled it up and WOW it tastes good!

UPDATE!!!! Three weeks or so in the bottle and it is now nice and carbed. Yeasty flavor did mellow out alot and the spices seem to be shining through now. :drunk: Drank three the other night and ended up much drunker than I wanted. Drink these slowly or it will sneak up on you and kick...

He could also sweeten with non-fermentable sugars like lactose. That's what I did with my Colassal Wassail and it turned out semi-sweet and carbed... just a thought, you don't have to sacrifice carbonation for sweetness.

My next cider is getting a bunch of raspberries in the secondary instead of spices.

You could look up the sweetness of different sugars to find a ratio for lactose to splenda.

Pectic Enzymes will do the same thing without freezing and is usually recommended in any fruit brews. I'm glad I read this post! I was planning a straight Apfelwien, but now I think I'm going to add some raspberries in the secondary. Sounds delicious! THE REASON TO ADD IN SECONDARY...

:tank: Just got this batch bottled and it tastes great!! The spices were minimaly evident, but I'm guessing they will shine through once it is aged, carbonated and chilled! I freaking can't wait!!!!!!!!! High alcohol content means about two bottles of this should kick the ass of any...

That'd be a good idea, but I don't have the means to do that... well it's cold enough at night I could set it outside, but then again, it could freeze and moving it would likely stir up the cake on the bottom of the carboy.. Cold conditioning after carbonated in the bottles would do the same...

Both my brew that I used isinglass in are now carbonated!! Guess that answers my question!

You've been brewing for 3 years and your worried about bottle-bombs? What exactly about this recipe makes you think it will cause excessive pressure in the bottle? If in doubt, transfer to tertiary and let it sit longer. Bottle bombs are only caused by bottling when there are still too...

1) You can go with all fresh apples, but it's expensive. Apples are about $1 per pound and I calculated that you'd need about 60-70 pounds of apples for 5 gallons. Plus you end up with lots of wasted pulp. If you have an orchard nearby, ask them if they make cider. Normally orchards put out...

You're probably fine, most my ales and even my heavy barley wine fermented most of the sugars within the first 24 hrs. You might end up with off flavors because, while kolsch is an ale it is supposed to be at the lower end of ale fermenting temps. Don't worry about it, just make sure to age it...

Also, because you said your brew is a kolsch... Kolsch Ale An old German style of beer that is more lager-like in character. Nice maltiness without as much fruit character as other ales. Some sulfur notes that disappear with aging. Low flocculation, high attenuation. Suggested fermentation...

Almost exactly the same, but less work on the initial steps.. I'm doing a spiced cider that is basically what I just listed, but when you transfer to the secondary you add spices like cinnamon and ginger and nutmeg (wassail spices).. Check out my recipe here...

Like I said... i started out thinking small.. then $200 became $1000! It is an addiction of sorts, but is so cool and fun to learn and grow in such a rewarding hobby that you can share with friends and family! Just know, there's no rush to expand, but what you do purchase is a good investment...

I never said you had to spend that much, my point is, certain tools are necessary to get the job done right. If you want good brew and lower chances of infection, don't cheap out on essentials. I had the funds to go big so I did, I could have gone small with all the right tools for around $200...

Well this is an extract recipe... meaning your grains are mostly for flavor. Did you have a brew schedule for this? Usually it would be something like this... Steep grains @155 F for 15-30 mins in a grain bag then remove Add extracts and mix well to dissolve completely before turning up the...

That's a lot of tubing! I would think 25' would be plenty and cost about half that. Longer might allow faster cooling, but you have to pay for it plus make sure your kettle has room for the displacement... of course if you just boiled out 2-3 gallons you'd be fine. My 1/4 inch ID wort...