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I had a 5L mini keg of Bell's Oberon given to me yesterday. I'm the only beer drinker in the house, and most of my friends drink cheap beer. I don't want to drink this all in one night:drunk:, but I don't want it to go to flat. I had the idea of puting some of it in sanitized bottles &...

That's the same thought that I had. I should also add that this is my first time using liquid yeast. Does liquid yeast act differently than dry yeast? How long should I expect to have to wait for the krausen to drop?

I am doing a Samuel Adams Boston Lager clone. I am using Wyeast 2206 Barvarian Lager liquid yeast. I made the noob mistake of pitching the yeast before the bag had started to expand. On day 3, I began to see some airlock activity, so I put the bucket in my freezer/fermentation chamber @ 50*. On...

I have no mentors in this hobby so I have found the information that I get on this board to be very valuable. I am making a Maple Wheat Ale (pg 137 of Clone Brews). My starting gravity was right were it should have been. My airlock started bubbling within hours of pitching the yeast. After 8...

I recently tried some jerky that was called Apple Jack Jerky. I was told that it was cured with Hard Cider & Jack Daniels whiskey. I would like to try making some, but I'm not sure how to go about curing the meat prior to dehydrating it. Any of the jerky cures that I have used have had...

I have a question here; When racking to the secondary, you recommend topping off with more cider to reduce head space. If I am using unpasturized cider w/ no preservatives (from the local orchard) Is it nessesary to sterilize (camden or pasturize?) the fresh cider that is being added to the carboy?

Yes, I used Splenda to slightly backsweeten it. Only used a 1/3 cup for the 5 gallon batch.

I started out with 5 gallons of orchard pressed cider, unpasturized & no preservatives. I added the recommended amount of campden tablets, yeast nutrient & pectic enzyme. A day later I added a packet of SafAle S-05 yeast & let it go for about a month. It cleared up nicely and the gravity reading...

Have you checked Klein's Orchard on 10 mile? I got some there around Thanksgiving. They told me that they would be pressing thru the month of December. With this mild weather, they may still be pressing. Their phone# is 887-7815.

A couple of years ago I made a 25# batch of Venison Bratwurst. I used natural Whole Hog casings. I found that after soaking them in warm water for the recommended time, they were very easy to work with. Also I liked the fact that I could just twist the sausage into the desired length & cut it...

Count me in in this one, too! It has been said that "Experience is the best teacher". It is a valuble resource to be able to learn from more experienced brewers.

From what I read on here, It is best to let the cider age for several months prior to drinking it. Right now I have a batch that is in the carboy and has clarified nicely. I plan on priming it at bottling time. Would it be better to age it in the carboy or bottle it and let it age? What are...

Seeing that I am @ .998 and the cider has clarified, Should I rack it to the secondary? FWIW, after I took my reading & replaced the lid & airlock. The capsule in the airlock was bottomed out (not floating). After a couple of hours I noticed that the capsule was floating at the top of the...

Being a total n00b, I'm not sure what you mean by "degassing". What I am planing on is siphoning into a carboy and I wasn't sure if I should just let it splash from the hose into the carboy or if I should tilt the carboy to prevent splashing. I have heard that gentle splashing into the...

More nervious n00b advice. I have a 5 gallon batch that has been in the primary fermenter for 3 weeks. It started out @ 1.052. I took a reading today and it is at .998. I plan on racking it into the secondary. Should I aerate this by allowing it to splash into the secondary while I'm siphoning...

Thanks guys, Glad to know that I didn't do anything wrong. I do have the bottles stored in the basement, so the low temp could account for the low carbonation. I am going to have a hard time finding someplace with temps in the 70's this time of year as I keep the thermostat set @ 67*...

My first ever attempt @ cider is: 5 gallons of farm stand cider (unpasturized, no preservatives), Gravity reading was 1.052 I added 5 campden tablets, 2tsp pectic enzyme, 2 1/2 tsp yeast nutrient and let it sit for 24 hrs next I added a packet of Safale S-04 yeast. The temp in my basement is...

So what you are saying is: that I cold crash it, I should still take readings to see if it is still fermenting. Correct? Another idea that I had was to use a clear plastic coke bottle for one of the bottles and use that bottle to monitor the progress. If it begins to over-carbonate, I will be...

I picked up a gallon of unpasturized, no-preservative cider from the local orchard. The starting gravity was 1.055 when I put it in a sterilized 1 gallon carbouy with an airlock. I did not add anything else(campden, pectic enzyme, or yeast) and let the wild yeast go on it's own. After approx...

I folowed the link. One of the points mentioned is that with any priming sugars, the sugar should add 2-3 gravity points per gallon. So if I add maple syrup to my cider that has a reading of .996 , I should end up with a reading of .998 or .999 if the sugar porportion is correct. Am I...