Search results

ah, good to know! There is some crossover, which I'm looking to kind of work through, and I understand that pellet hops keep pretty well in ziplocs in the freezer (we have a big frost-free upright chest freezer in the basement...)

The best I've found for extract I trust is northern brewer so far. I've had good experiences with their stuff, and their extracts are pretty fresh and all to be had on hopville. Takes a few bucks off each jug, so I'm happy with that. I think it's around $80-$90 for 36 pounds, and it's packed...

Instead of ordering kits, I'm thinking I'm going to try and replicate kits for a moderate variety of styles by order the 6x6lb. case packs of Northern Brewer LMEs for the Gold and the Wheat. I'll just go get the milled specialty grains from my local homebrew shop, and get yeast at the same...

Depending on how long it takes to get cranking, and how many times you have to remove to add extract, you could be looking at a half-gallon, maybe more, maybe less. Easiest tip: have some quick way of checking on your pot for the 5-gallon level (I ballparked the length of my paddle to the...

Shoot, I'm looking at reading craigslist and I'm not sure where this is listed. I've looked in farm equipment, and searched for "15" and "15 gallon" but I might be missing something. I'd guess probably a water tank?

That does not sound as delicious as I was thinking it might.

@ milldoggy How big is that thing? How much do you pay for those bad boys? My in-laws are in Pottstown, so I find myself down that way pretty often. I would murder for something along those lines for bigger batches. Let me know if you could lay your hands on any spares. Thanks!

I thought it was a big no-no to use detergents. I use PBW and have found it to be "so far so good", but am no hardened professional about this. I have had issues with contamination, but it was in bottling. Scrubbies are a pretty bad idea, I think according to most opinions. Also helps to...

I happen to use 7.9 gal buckets, the local supplier happens to have those, and they have the advantage of not resulting in blow-off (thus far.) And 'B' for me as well.

+5 gallons of hefeweizen +5 gallons of apricot wheat +10 gallons of petite saison d'ete =30921

I'm doing a non-bumped-up plain cider cider, so I doubt I'll need to do a lot of gravity-checking... I usually just "set it and forget it" for a while... I'm going to do it in a 7.9 gallon bucket, if possible, and leave the lid on for as long as it's likely to take. I'm generally a fan of not...

Everyone in photos and discussions seems to use glass carboys for cider. Given that I have only one carboy, and a bunch of fermenting buckets, couldn't I just as easily use a plastic fermenter for making cider? Any particular reason that wouldn't work? The problem with using glass is that I...

Storm King is a sizable mountain in the hudson highlands, directly across the river from us: We have absolutely endless amounts of poison ivy in the summer, and this is probably going to become my go-to drunken lawnmowing option: This is a batch of lighter saison I did from extract for my...

I guess I'll just call it Dubbel Bubble and hope for the best. Time heals all wounds, it is to be believed.

yum.

lol, thanks all. the dubbel started out close to 75, but the cellar temps are now in the low '70's, so I'm hoping it will balance out. the Safale US-05 I used on the last batch of honey wheat smelled pretty solid the whole way through fermentation, so I was surprised at the sulfurous...

Brewed a NB extract dubbel kit, and it's now a few days into vigorous fermentation with the wyeast belgian abbey. It smells shockingly like bright pink bubble gum. I pitched cool, it's been sitting comfortably within the working temp of the yeast (low to mid-70's) and it stinks like gum...

with a 3-piece, you can have the liquid in the airlock pulled into the chamber (not good, unless you are using starsan or something similar).

Do you need to use the sulfites if you are using pasteurized cider? Any recommendations for or against the sweet mead yeast? Figured it would leave behind some extra sugar. Not gung-ho for it to be appallingly high ABV%, and I'd like to bottle condition this, it would also be great if it...

Hi All, the season is upon us, and I'm thinking of putting up a batch or two of cider to ferment. Do you all suggest campden tabs, or are they not required? I'd rather not turn to sulfites, and will be using non-raw cider, from a local cider mill. I was planning on pitching the Wyeast Sweet...