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The wlp002 attenuation is only 63-70%. Not knowing your starting gravity it would be hard to say but the yeast might be done. At a 1.070 SG x 70%=1.021. There are a lot of examples of 100% attenuation of ciders but that's achieved with wine/champagne yeasts. I'm no expert but it would strike me...

One other pieces of info I liberated from the Zymurgy article was the author did a yeast starter made up of yeast from bottle conditioned beers. At a party he asked that after people poured their bottle conditioned beers in a glass they pour the yeast "dregs" into a 1-gallon jug. He pitched it...

I did the reading on Crisp Apple which had the 1.030 gravity reading. I let it go flat before the reading. Still shocked. It crossed my mind to do a reading on a flat Coke and see where it lands.

From wyeast site. From my "research" 100% attenuation is common with champagne/wine/cider yeast but beer yeast leaves residual sugars. I read (more like skimmed) the article in latest Zymurgy. The article starts out with the author saying they made cider with champagne yeast and it was so bad...

Thanks for your help. I just tried my batch after two days vigorous fermentation and it tastes great. Just for the record it maybe less sweet than angry orchard already.

I didn't add any sugar. I checked the reading a couple times because I didn't expect it to be 1.049. It was the Costco apple cider.

I was trying to get a ballpark on how much to back sweeten a batch of cider if needed. I took a gravity reading of an Angry Orchard and it was 1.030. It was pretty sweet but I would have never guessed. The starting gravity on my batch was only 1.049 I used White Labs 002. I expect a 75%...

Just moved to the Uniontown Metro area. I assumed my access to good beer was over. I'm happy to report I've found good beer readily available. As far as beer goes most notable would be as follows: DeMarcos- 30ish on tap. 5 BMC taps. The rest is decent dogfish 60/90 would highlight. College...

I went to the following: The Church- DIPA was stellar. Luckily I'm not Catholic. Hofbrauhaus- it wasn't on the suggested list but I felt compelled to visit as it wasn't to far from Fat Heads. Typical German beers. Well done if that's your thing. Fat Heads- Certainly one stop shopping for...

I'm staying downtown at the westin. Thanks for the help.

Going to Pittsburgh for work. Where van I get good beer. I like fresh IPA's.

Drinking sculpin IPA as well. Got it in Hagerstown Md. I asked the dude working what was his freshest IPA he suggested sculpin. Its got a 6/15/13 enjoy by date. Pretty awesome. I'm emotional about it.

I had the lid on. Just periodic peaks so I didn't reach boil over. After about an hour I think I would have preferred a boil over.

I just brewed up 10 gallons of a All-Grain Cream Ale. 5 gallons with Safale 05 and 5 Gallons with White Labs 01. I just sampled both to get my Gravity readings so I can keg. Both tasted like young beer. 11 days old. Both tasted good with no noticeable off flavors. Although the Safale 05 batch...

I just fermented US-05 at 64 degrees. The flavor is good. I thought it may have a little "tartness". Not sour. I have become a fan of US-05.

It's centennial type on the Bells site. So it appears to be a mixture designed to mimic centennial.

Amen

I read the info on the white labs site and the optimal fermentation temp was 68-73 degrees. This seems a little high to me. I'm sitting 64 degrees. Not worried but White Labs should know. Right? Sometimes I wonder? What is your experience and best practice?

Here it is. It's no more than 6". Thank everyone for the responses so far. I did consider starting the boil as I collected the wort. Although that thought occurred after I collected 13 gallons of wort.

I just completed a 10-gallon all-grain batch. I have a turkey fryer burner purchased at costco a few years back. It looks like a banjo burner. It took 1.5 hours to get to a mediocre boil. Based on my recipe I needed to boil off about 1.5 gallons during the boil which took 90 minutes. All told I...