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It’s fun to brew real show stoppers like a triple hopped IPA, but I think some of my most enjoyable beers have been golden ales, pale ales, steam beer, beer flavored beers. If you want to go big though. Try brewing a barleywine.

I didn’t find it so unpleasant that I would have not drank the batch, but it was definitely there on that first bottle especially after the cider had warmed up a bit towards the bottom of the glass. My cider was 7%. I bottle conditioned for two weeks. It was only a couple days after that...

The cider I made recently (S-04) had a hot alcohol finish on the first bottle I chilled. Since then subsequent bottles have cooled down and that isn’t there anymore.

Based on your information I’m going to say Edinburgh Scotland, even though I don’t recognize it. I feel like a fairly worldly person until I start playing this game with you guys.

This is from a website based program where youtype in a prompt and an AI creates an image based on your text. This was created when I typed in “Oktoberfest hell”.

As Sammy says don’t add boiling water. At that point, you are wanting to cool your wort, add cold water, the colder the better. All the magic has already happened in the pot. Cool your wort in your pot in an ice bath or by putting the pot in the sink and changing out the water every 10...

Interesting idea. Made me think. Thanks for sharing. Some thoughts I had concerning this are that this is how people jack beer/cider to concentrate the alcohol. As the alcohol comes out of solution you have two different ABV levels, that of the frozen part and that of the part that remains...

As a shot in the dark, maybe the compressor has a thermal cut-off and needs air blowing over it to keep it moderately cool?

My folks are from Canova/Howard. The family sold the homestead in 1903. Sure would like to buy it back.

What part of SD do you hail from? Family all through the state. Welcome from AZ.

Looks like my late Clairabelle. After years I was able to get another Brittany, Porter

All kidding aside. Fermenting juices on purpose creates conditions that at room temperatures will not make a product that is dangerous. If you inoculate your juice with a yeast and see activity (bubbles) after some short period of time (24-72 hours) the resulting liquid will be a very very...

I realize its not a brand, but Maris Otter is great malt. My understanding is that rights to market it are owned by one company, therefore you should have similar results between different brands.

Yes, so the OP would use his low OG to calculate ABV, with an FG that would be higher due to the higher actual starting gravity. Say your wort was 1.069 and you measured 1.050 in hot wort, then it ferments down to 1.018. You would think that you had a 4.2% when you really had a 6.7% Another...

Alternatively if a person threw their hydrometer into really hot wort, you could get a high OG reading if you didn’t correct for temp.

Homemade cider in a frosty glass

I like to brew single hop and malt extract (SHaME) beers to really familiarize myself with a certain hop and how it tastes. I will use it as bittering and whirlpool. Generally they are excellent beers if not complex, but that’s the point. Malt extract is generally very consistent and takes...

True. In the exBEERiment, the beer with the yeast starter starts sooner, ferments more vigorously and quickly then the one without. In spite of Ray acknowledging that it wasn’t statistically significant, I personally think the 8 of 11 participants who pick the odd beer out and preferred the...

You are right. I was looking through all the exBEERiments and lost sight of your original question. This is probably more relevant. https://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/ And suggests based on those who accurately selected the odd...

for what it’s worth the Brülosophy experiment closest to your question suggests it doesn’t matter much. https://brulosophy.com/2015/03/02/sloppy-slurry-vs-clean-starter-exbeeriment-results/