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I apologize if this has already been asked, but I couldn't find it on the first couple pages so I figured I'd risk it. This is my first time making cider. I was wondering if I have to prime for bottling using sugar like I would when I make beer? Or does the cider have enough sugar to...

Update after bottling. Just bottled the batch that I had mentioned in the original post. I tasted a little bit, and it actually tasted much better than I anticipated. I caught a slight hint of the last ones I was complaining about when I was smelling it, but it didn't taste much like those at...

Assuming I haven't fermented at adequate temperatures, it it salvageable if I forget about it in the bottles for a couple months then? Maybe leave the bottles in a warmer place? I was planning on bottling tomorrow.

I have not read "brew like a monk". I have had that recommended to me by more than one person though, so I think I'll be looking into it. I used a white labs belgian ale yeast the first time around, this time I used a different one. I can't remember the number but I guess it was cultured by...

So I hesitate, now, to call myself a newbie. I'm no veteran, but I've brewed around 10 batches or so - so I have a fairly good idea of what I am doing. So far I've only had a few speed bumps. One carbonating issue with a stout that was fixed with temperature and time, and two with Belgians...

Thanks, I actually do have some barley from the milk stout I just made. Maybe I'll throw some of that in there. I have Northern Brewer hops, fuggle, styrian golding, and hallertau (spelling) at my disposal as well. Any of those sound good? Or should I spring for different hops?

So I'm thinking about using the malts that I have collected as extras from my past batches to make an Irish red ale. I have enough Marris Otter, Crystal 60, and Aromatic malt to make a very basic one. My question is, since this is kind of an economy-"use up the extras" type brew, is there...

Thanks for the help! I am definitely going to try one of these out for my next brew. The lady friend is a huge fan of some of the more bitter lagers, so I think I'll try to show her a different take on them with this style using plenty of hops.

Has anyone tried this style? I guess you can ferment your beer at ale temperatures while using lager yeast. The result is kind of a hybrid beer, that takes characteristics from both ales and lagers. I'm thinking about trying it out on kind of a hoppy, almost Boston Lager type brew. Is it...