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I thought about doing the same thing with my first batch but I ended up using my boil pot instead and did batches of 6 at a time. I'm looking to bottle my 2nd batch this Friday so if you do it anytime within the next few days, let me know. I liked the idea just because I think I could do an...

I just started my second batch of cider yesterday with 2.5 gallons of cheap apple juice and Safale S-05. I used Red Star Champagne yeast the last time and it fermented out to about 1.000. Has anyone used S-05 on a cider? If so, was the FG a little higher than what you would get with a wine...

I did mine at 160 for 10 minutes and didn't have issues while pasteurizing nor did I have any bottle bombs or gushers after the fact. We are pasteurizing our cider simply to kill the yeast, not make the product safe for consumption. From what I have read most yeast are completely killed at 140...

I go to the Norfolk location and have waited in lines several times recently as well. I like the staff at this location and have gotten good advice from one guy in particular. I don't have a mill so it is also convenient to have them crush the grain for me. As many have stated, online prices...

I did a 2.5 gallon batch of this and I also used Red Star Champagne yeast. It turned out a little dry for my taste. I ended up backsweetening with 2 cans of FAJC and then another can of regular AJ I had sitting around. Had my wife taste test it and she thought it was sweet enough so I went...

Thanks! I only made 2.5 gallons so I doubt this batch will last even 2 months. I do need to remember to stick my soda bottle tester in the fridge when I get home...

Just pasteurized a case of my first ever cider. I was a little gun-shy after reading all of the horror stories but I had no issues at all. I probably erred on the side of too little carbonation but I had no idea what 2 cans of FAJC and about a can of regular apple juice would give me...

What I think BS is asking you to do, as woozy guessed, is a mashout. This is where you add a specific amount of post-mash water - usually at 170 degrees - to stop sugar conversion. Supposedly it also helps loosen up the mash if you mash with a ratio of less than 1.5 qt/lb water/grain ratio...

Thanks goofy!

I've got 2.5 gallons of cider sitting in my fermentor to be bottled this Saturday. I used champagne yeast and the gravity right now is sitting at around 1.000 and it tastes like a dry white wine with just a hint of apple. I am dumbing down the recipe since this is my first cider so I am not...

I've had the same problems with almost all of my batches. With my latest batch, on advice from the LHBS, I racked on top of my sugar solution, carefully stirred with santized spoon, and the carefully re-stirred after each six-pack was bottled. After only 1 week, my fist beer had an audible...

Just had a sample after only one week in the bottle and I have to say this is the best beer that I have brewed so far. I've had the real ZD twice and felt it was the best APA I've had. I can't say whether this tastes exactly like the real thing, but it is excellent nonetheless. I'm doing a...

I recently brewed a Guinness clone recipe that had 3 lbs of flaked barley in it and didn't have any problems with foam. I did have severe problems with sparging however. If I brew that recipe again, I will definitely use rice hulls.

Bottled 2.5 gallons of this on Friday night. After taking a sample from the bottling bucket, I wish I would have done a full 5 gallon batch. It is going to be extremely hard to make it 3 weeks before taking a sample. Hell, I probably won't make one week! The smell of this beer is incredible.

LOL. I did this yesterday! That was the first face full of CO2 that I have ever received. Not pleasant!

I brewed this on Sunday but cut the batch down to 3 gallons. My mash temp came in low (148) and for the life of me I could not get it back up to the 150s even after adding some additional hot water. Instead of diluting the mash even more by adding MORE hot water, I just decided to let it ride...

I had carbination problems with the first few six-packs that had bottle conditioned for 3 weeks. The beer was still good but just a little flat. I recently pulled another six-pack that has been sitting in the closet for 2 months (!) and they are fantastic. While this may not be an exact...

I'm bottling this tomorrow. Followed the recipe exactly, had my first stuck/slow sparge, came in 1/2 gallon under the boil volume, and my OG was higher than the recipe called for, but hopefully it will still be tasty. I'll let you guys know the results in about 3 weeks (geez, I really need to...

Back on the first page you'll see that this temp was the strike temp and not the mash temp. The recipe is mashing at 158.

My first solo AG brew was this past Father's Day and I was brewing the Belgian Pale Ale from "Brewing Classic Styles." I had everything going perfectly until it was time to boil the wort. I use a 10 PSI turkey fryer burner for heating the sparge water and for also boiling the wort and while...