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But this last batch tastes too smoky..... I didn't like it in the cans when I bought it last fall either. Is this smoky flavor malt or what? Maybe I just got a bad batch. I know tastes change but something here has really turned on me.

I was leaving for a few hours, maybe the night - would it have been better to leave the yeast packet on the counter & just airlocked the wort? ...learning about yeast & potentially growing/propogating it is where I want to direct some attention next, I know very little about it so far.

I just brought it upstairs, the ambient temp is around 66 I think.....

Maple is supposed to be an even better alternative in the diet anyway if you're considering GI or mineral/nutritional content.... Grade A is a lighter flavor, Grade B has a more pronounced Maple flavor. From what I've read anyway ;)

My newest brew in primary is a Belgain Witbier from Salt City Brew Supply. I brewed it a week ago, 4/7/2013, OG was 1.040, It's supposed to be 1.049 but I only boiled 3.5 gallons... today, 4/15/2013 it's at 1.030, probably a much more accurate reading. So 1.049 to 1.030 in 8 days, is that...

.....I'm guessing mercury isn't used in glass thermometers anymore.....

what about like a packet or two of Starbucks Via? some of their flavors mix well into cold water.

also, are you fermenting in a plastic bucket or a carboy? I've used carboys for everything I've done so far except for a Belgian Witbier which is ~6 days in. There was activity in the airlock for maybe 2 days. I opened it yesterday & it was going ape**** in there.

According to this book (my mom bought for me ~6 years ago) ACV will cure just about anything that ale's ya ;) Personally, my first batch (5g) just went into 1 gallon jugs....quickly... I felt great, really liked it. Not sure if there's pro biotics or any of that BS but I don't feel bad at...

seems that if I rack into secondary, leaving the yeast cake / trub behind, it won't drop as low. I am going for high ABV beverages, for the most part, so.... ...just trying to follow the recipe... (thanks again!)

ciders...drying out... I'm new here! (thanks) :mug:

...I've been reading about bottle bombs, stove top pasteruization, all kinds of stuff...... I guess I remember reading that you don't want to bottle it until it's sat at the same gravity for ~3 days so you guys' recs seem strong. Going hiking as soon as my friend gets here (have a pass to...

I don't need to worry about the FG dropping too low?

8 days ago I brewed up a batch of Dogfish Head 60 minute IPA. At first I was concerned because my OG was 1.03 when it was supposed to be 1.064 - from what I read that's because I only boiled 3.5 gallons of water, not the full 5 and it wasn't fully incorporated. Final Gravity is supposed to...

I've done four 5 gallon batches w/ this - never needed a blowoff tube. The foam on a couple did come close to neck height so I planned for a spill but wasn't needed.

https://www.homebrewtalk.com/f32/cider-apfelwein-avoiding-rhino-farts-swmbo-398801/#post5024368

I screwed it up already!! According to this article I was supposed to rack it @ 1.03, well it's 1.01 already! Damn! O'well :) The fermometer (strip thermometer) raised to 61-62F and I noticed a lot more activity (fine foamy bubbles on top) yesterday, maybe I missed it. The OG on both...

May as well! If the next batches do the same thing I'll do it again too and build up a supply. If by some chance it keeps doing this I'll keep making it and just do separate batches of alpenwine(sp) etc. I thought the one on the right was ready to rack but the next morning a chunk of the...

I'm a complete newbie so don't put too much into my opinion just yet. I'm in the middle of several brewing books, on my 10th solo batch (mixed). Red star Montrachet yeast was only $1, I'd have used that instead of red star bread yeast (was it quick rise?). I tossed 2 batches (1/2 gallon each...

the cider in the left carboy is definitely keeving as of this morning!!! :mug: The batch went in 4/2/2013, 99% sure it was pasteruized, the bottles were warm when I picked them out of the orchard's retail fridge, they'd just warmed a batch they'd frozen last fall (they won't fill...