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drop em in commando you will get much better utilization. thats what i do you can either rack off of them into purged keg or you can even keg hop commando with a floating dip tube. i have drank ipas that were sitting on hops for 6 weeks with no hop burn.

welcome. store bought juice lacks a few things that cider apples have. namely acid and tannin. your cider will be much better if you add some lemon or lime juice and some tannin in the form of a cup of strong black tea. you could even do it post fermentation i think. also apple juice...

hi i bought some gypsum and calcium chloride thinking it could help my hoppy ipas. but i was told it couldnt hurt my stout either. the reccomendation was to add 1.5 grams of gypsum and similar calcium chloride but also to add bicarb with the gypsum. now i am worried about it messing with my...

yeah but its grolsch (lol) this stuff otoh rocks:

i have always associated secondary (fermentation) with racking beer off a yeast cake into another fermenter to get it off the dead yeast cells to prevent off flavors from yeast autolysis - a well accepted homebrewing myth of the 80's and 90's. - a now useless procedure that only risks...

i never secondary anything anymore. i ferment all cider dry (1.000) in primary for 2-3 weeks . 3 is better and 4 if you can wait . they come out very tart but usually fruity and clean. i only use store bought motts as a base. the liter of fruit juice i add varies based on...

smaller quantity liquids are harder to maintain an equilibrium with. thats why larger fish tanks are easier to keep going. temp swings will affect 1 gallon much more than 5 although others have had success with warm 34/70 ( 68 and above ) i fidn its better on the cooler side especially...

34/70 wins everytime against the other yeasts you have listed. s23 less forgiving and 189 is yuck. i have made almost that exact beer (HM 60 and 10) many times and its good. esp with 34/70 at 60 degrees.

did the passion fruit flavor come through ?

that sounds interesting how did you add the passionfruit

i think he meant this:

ive left them biting several times. usually when the fish are on here they are very aggressive and will feed til the bait is gone. those are really nice smallies. a lot to unpack here. noodling (in catfish terms) is fishing without rod, reel, or hook . its very scary. people (often...

take 1/2 lb of coca and place it in the back of your cupboard. then make rasberry wine. leave the cocoa in said cupboard. enjoy. sorry i couldnt resist. but like rish says vodka and nibs will work well .

i didnt eat paint chips when i was a kid but i cant deny trying elmers glue. 😉 the malt liquor like abv levels combined with the pasteurized hops i think is whats causing a lot of the issue. another drain pour today: dont fall for this its a disaster. its like grapefruit flavored hard...

just do this : its the bees knees https://www.homebrewtalk.com/threads/grahams-english-cider.107152/ long story short add nutrients, lemon or lime juice and black tea btw if you add store bought juice to your mead yeast slurry it will probably make great cider.

i find that the hops in urquell are hidden behind a slightly skunky aftertaste compared to trumer . i think i saw somewhere that theres a ton of saaz in trumer.

a west coast pilsner that is. planning my next westie. for 6 gallons 10 lbs of golden promise. .5 lbs vienna .25 carapils .25 acid malt 1 ounce centennial at 60 1 ounce citra at 10 1 ounces cascade and 1 ounce citra at flame out then dry hop with 2 ounce of citra ( i like citra) i...

THIS!

i was going to buy it when i was planning on a trumer pils clone but i convinced myself that the hop component would be more important than the dehusked grain.

it wouldnt matter because they wouldnt get enough tasters to distinguish between the two variables. ( they almost never do) a friend in highschool always insisted on smoking the seeds and stems for similar reasons.