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Yup, that means you got a better efficiency. Once you get your numbers "dialed in" (and your brewing process) where you are getting consistent numbers, you can better adjust your recipes to be more "accurate" in your results. Sometimes this will vary even in the recipe. At the brewery, our...

Hey bud, no. I'm suggesting that if you want do you cherry juice, you can reduce the juice yourself. Just put the juice on the stove and on a real low heat. Depending on how much juice you have it could take 20 minutes to a couple of hours.

I think you are mixing up numbers. OG and FG usually refer to your fermentation gravity readings. Efficiency is measured before fermentation. Are you referring to your predicted OG vs your actual OG?

Congrats, Do you have some yeast I can borrow? ;)

Welcome to the forums! You should find plenty of good info on here in regards to mead.

I have a couple of theories, but without diving into your brewing process or your recipes, it's really hard to diagnose. More than likely, the pumpkin beer will fade with time. The time depends on the recipe. Also when you speak of in your conclusions for "half ounce of hops per 3...

Welcome to the forums Chris!

Welcome to the forums! There's tons of resources in here to help you make the jump whenever you are ready. And there are people who will help walk you through the jump when the time comes! Enjoy the obsession.

Welcome to the dark side of brewing! You'll have a blast!

You have a couple of options with this. You can add it to the secondary or the bottling bucket. Since you are doing cherry juice, and I don't know much about your background, I'm worried about refermentation in the bottle, I would do it in the secondary. You'll also probably have to add it to...

Welcome to the forums! Nice picture! :mug:

Very cool.

Hi, You answered some of your questions. It should be mild. I would stay low on the hops to not overpower the ginger or lemongrass, but I see there needing to be a nice bitterness and almost no hop aroma. I can't imagine what a beer would taste like with ginger and lemongrass but I say...

Welcome to the forums, and the obsession!

NP. It's what we are here for. The beer sitting on the yeast cake for too long causes autolysis (sp is horrible). And I'm sure there is a time frame where it begins to happen. I'm sure there is some brewing science paper that describes it. I usually don't worry about it, but then I don't...

Fair enough ;) :mug:

I've never read that. You could purge the bottle with co2 after filling it up (filling up the bottle will push most of the air out). But it's not like you are storing it for weeks at a time. If you are just taking it down to the park, I wouldn't stress about it.

Yes, it's (and now you have me all nervous) called natural carbonation with priming sugars because the yeast naturally carbonate the beer vs. force cabonation where you add c02 and force the beer to carbonate. I'm not suggested one is better than the other. I think they are different. There...

Have the beer already carbed put it in, pressurize with the co2. It's like opening a bottle of beer just in 2L form, unless you have a co2 attachment to repressurize after opening. http://morebeer.com/view_product/18301//CO2_Injector_Ball_Lock

Wow...I can't believe you have some of this kicking around still. That's crazy. Good thing you documented everything so you can repeat it ;)