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I just tried this today with my oven, I put a bunch of bottles of cider in with the oven off. Turned it on and let it come up to 170º. 170º is the minimum for my oven. Once temp was reached I set the timer for 25 min. About 12 min in I started hearing a hissing noise coming from the oven. I shut...

I already put a 1.8L (~1.050) starter on the stir plate for 3 days. It's in the fridge now to separate the yeast from the wort. I plan to Decant and then add a second 1.8L starter before brewing. My question is, what would be the ideal time to get the second one going so it's in the height of...

I'm brewing my wee heavy this weekend and was wondering about how long I can expect it to take to boil down the 2 gallons to a syrup.

I'm planning to brew a Wee Heavy this weekend. Not as part of the 12-12-12, I know, its purely coincidental. Anyway, I've learned a lot by reading through the 30 plus pages of discussion in that thread but I'm still trying to figure out how the caramelization of the wart (boiling 2 gallons down...

Yeah sorry, I was in a bit of a hurry when I originally posted this and left out a few details. I do plan to use Wyeast 1728 Scottish Ale yeast. I was also planning on pulling about 2 gallons to boil down to about a pint. Is that too much? Should I pull out less? For the peated malt, I kind of...

UK Maris Otter 16.50 lb — 92.5 % US Carapils Malt 0.25 lb — 1.4 % UK Roasted Barley 0.25 lb — 1.4 % US Caramel 120L Malt 0.25 lb — 1.4 % UK Dark Crystal 0.25 lb — 1.4 % Belgian Special B 0.25 lb — 1.4 % UK Peated Malt 0.09 lb — 0.5 % UK Fuggle 2.00 oz...

Quoted from BYO.com "Traditional Scottish breweries drew water from underground sources. Although some no longer have private wells, soft water remains the ideal base for a malty Scotch ale." Brew Your Own: The How-To Homebrew Beer Magazine - Beer Styles - Scotch Ales: Style of the Month...

Also, just as an update, I've since changed my mind and will be shooting for an Original Gravity of 1.080 instead of 1.100.

What is 116GP? Will my water to grist ratio effect this at all? I will be mashing 2.88 L/KG. Is there a way to estimate attenuation based on mash temp?

With BIAB I usually get 90% efficiency. 74% is based on a drop in efficiency due to the increased gravity. There are some pretty smart guys over at BIABrewer.info • Index page who have developed a calculator that pretty accurately predicts efficiency. If you are interested, you can read...

Not sure if it matters but I plan to use BIAB to accomplish this. My estimates are 20.78 pounds of grain with 74.38% efficiency. Should get a first run-off gravity of 1.116. Expected end of boil gravity (after adding sparge water) is 1.100 water. :) Yeast is Wyeast 1728-Scottish Ale. Attenuation...

I'm looking to brew my first wee heavy soon. Also going to be my first 1.100 O.G. Anyway, I read at the link below that these are often mashed at temps above 160ºF but I haven't been able to find a single recipe anywhere online that says anything above 158ºF. Anyone ever mash above 160ºF...

Finally got around to bottling this today. Almost two months later. I didn't really have a way to weigh the honey for an accurate measurement so I decided to just use the whole bottle, which is suppose to be one pound. I boiled it in some water and then added it into three gallons of cider. I...

I've been trying to figure out how to best set up my beer alchemy software to work with my biab setup and I've been wondering about the mash tun thermal mass value. How did you go about figuring out 4 lbs. was the correct value for you. Any insight on this or on what the software is actually...

Well, I decided to pour all of the yeast into this batch. I think I'm going to start looking into how to harvest/wash it later though.

Yep, that was backwards. (now fixed in original post) I thought it was suppose to work out closer to 1.040 but of course I didn't check the numbers I just trusted a video I watched on youtube. Homebrew 101: Making a Yeast Starter | Beer Geek Nation Beer Reviews - YouTube

I bought my first smack pack last night. I'm brewing a rye beer tomorrow and I read how the Wyeast 1272-American Ale II was suppose to be really good at bringing out the rye. Anyway, I smacked it and let it set over night, about 8 hours. I was told by the LHBS that I didn't need to do a starter...

I have a cider that I think is tasting pretty good after about a month, but its still pretty cloudy. I was thinking of putting it in my mini fridge for a week to crash cool all the sediment out. Come to think of it, does that even work on sediment, or just yeast? Anyway, I want to carbonate this...

Just as an update, I added 2 lbs. of honey to my 4 gallons of cider today. I still have 4 lbs of honey left. I think I'll reserve a pound for bottle priming. I may not use it all though—still have to calculate how much is needed to avoid bottle bombs. This way I can save the other 3 lbs...

So from what I gather, for sparkling cider you usually want about .5 – 1.25 cups of honey for 5 gallons? If that's the case, I would think I would be pretty good to save 1 cup of honey for my 4 gallons and put the rest of the honey in now.