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Hi Sophie, welcome. If you scroll down the front page here at HBT, you'll find a forum specifically for cider makers. I've got a batch of cider going right now, using some juice from a Michigan orchard. Am hoping to get a malo-lactic fermentation going, we'll see.

I find this to be true for most beer bottles, but not for most wine bottles. No amount of soaking most wine bottles makes the labels just come off like they do most beer bottles. Must be a different labeling process for wineries. I don't even try anymore, I just buy the wine bottles.

I use a wand and diffuser that is widely available - I bought mine from Williams online a number of years ago. It does not have a regulator, just a knob you turn. Maybe I would use a regulator, but there are so many variables involved that I don't know if it would really matter. I screw it...

When I make stouts, I do not adjust the mash pH, unlike when I make pale beers. I don't add any extra acid post mash for the Irish Stout, as McKnuckle suggested, but it seems like an interesting approach.

Chicago Chorale Pub Ale This is an English style pale ale that I brewed with some honey and a small amount of honey malt. It took a bronze and gold medals in a couple of competitions in last 2019 and early 2020.

what he said ^^^^^^ For bottle carbonating, the warmer the better. If you have a warmish place in your home, a closet etc., that's good.

What @day_trippr said , although I sometimes pitch two packets of dry yeast if the OG is over 1.050

Hi HBT friends, I had planned a one month absence from HBT back in mid August, but that turned into three months when we had a death in our household - my FIL died peacefully in his sleep, about three months after we moved him in with us, after my MIL died in May. In any case, the general tumult...

As I responded in that thread, the best way to address moderation issues is directly with the moderators, by reporting a post or via DM/Conversation. I'll start a conversation with the other moderators and administrators about moderating posts like those deleted in this thread. Thanks for...

I do, but I think you're right.

I think you'll notice a big difference on this beer (and many lagers) with using Pilsner malt over pale - the lack of esters really lets the bready maltiness of pilsner shine through, for my palate at least. FWIW, for many German styles I now routinely do a double decoction, including...

You'll know if a wild yeast has taken hold because it will have a prominent tart or sourness, more than just from the fruit. Just an fyi, check out the other subforums here on wine and mead, you'll find lots of info and posts there might be seen by others with more experience in those. Just...

What @Bent-Brewer said. We've got a pretty good recipe database here at HBT. Its broken into Lager, Ale and Specialty, and then within each you can filter the results for specific styles, using the BJCP categories, so this would be an Autumnal Seasonal beer. Specialty, Fruit, Historical...

Yes, nice bottle openers. They look pretty much like the photo, maybe the finish isn't rubbed to quite as nice a sheen LOL.

They arrived. Left on my front steps but I got them!

https://www.homebrewtalk.com/threads/forum-rules.647513/ Take a look at #3. You may post material like that in the Debate forum. Whatever your political persuasion or ideology, half of the people here will disagree with you. Mostly, we just want to chat about brewing, beer and have fun, not...

Stay safe!

FWIW, we're drinking a Pre-Prohibition Pilsner that we made a few weeks ago and a second batch is in the fermenter now. I'm just interested in doing variants of Pilsners, I guess.

Dammit, I just bought the recipe book mentioned above . . . . LOL Thanks for the recipe. So, dry hop while active fermentation is going on, to get some bio transformation. Interesting.

The guy who wrote the article suggested getting that book, also. I guess I'm going to have to do that LOL. What does CAP stand for?