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Completely normal. You will usually see a bit of airlock activity after racking due to the yeast being resuspended. I expect it will probably stop by tomorrow.

Picked up my flip tops today. 75 flip tops and 40 of the German style pop top 1 litre bottles perfect for my Aplfelwein and they all came in those plastic cases. All for $50. I think I got a pretty good deal. Now I just need to clean them and remove the labels. Gotta love Craigslist!

Has anybody drank any of this yet? I see people have brewed it but no comments on the taste.

I figured that. I swirled the carboy around and resuspended the yeast. Hopefully it will ferment out soon I am anxious to drink this. When I tasted my hydrometer sample I was surprised of how much it tasted like wine. I was really expecting something more like Applecorn with more of a pronounced...

My first batch has been in the carboy for 32 days and the gravity is 1.010. I thought that by now it should be around 1.000 and ready to bottle. Any suggestions? There are still some bubbles rising to the surafce and a little airlock activity.

but the damn bull was

I have noticed that. The question I believe is geared more toward an opiniated answer anyhow. I usually end up boiling for about 75 minutes or so because I don't start the 60 minute countdown till after the hotbreak settles down a bit. When you say hop utilization I assume this means more hop...

Do you typically run a 60 minute boil or a 90 minute boil, or "depends"? What beers do you make with each? What are the pros and cons to each boil time as you understand them? Hoping to gain a little insight.

It gets 10 gallons to mash temps in about 30-40 minutes for me from 50 degree water.

OK you passed, I was just making sure you were paying attention. I have no idea how I came up with that figure. What a *******! :o

I found a guy that will sell 75 brown german flip top bottles for $50 ; so $1.50 each. Does this seem like a good price? They still have the original labels attached and come in a case of 20.

Well don't tell her I said that or I might get cut off. :tank:

Larry's is about 5 miles from my house and was just there on Wednesday for ingredients. He has everything there. Huge supply of grains for sure. Very helpful but the older lady that works up front can be a ******.

There is a bunch here in the recipe section https://www.homebrewtalk.com/forumdisplay.php?f=69

There are some calculators here https://www.homebrewtalk.com/showthread.php?t=17571 if you did not take an OG then you can't figure out ABV. You also can't figure out your OG unless you take a hydrometer reading befor fermentation.

Woke up to a VERY vigourous fermentation. Now I know why this is also called Boom-Boom Vanilla Ale :rockin:

yep that will work

Thanks again for the help. The recipe posted in the recipe section is a bit confusing. I will be sure to keep you posted on the results. Thanks for the recipe and the help once again! :mug:

Thanks Cheese! I will add 4 oz of vanilla in primary then 4 oz of vanilla and 4 oz of lactose when I rack to secondary. Will the lactose dissolve though or do I need to boil it like corn sugar?

Thats the one I use. Check out my gallery for pictures.