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Ok, we got the northern brewer cream ale kit but wanted something with more body and kick. So here is what the complete recipe is thats boiling away right now. The following were mashed/steeped for 20 min: .75 lb Gambrinus Honey Malt .25 lbs Dingemans Biscuit 1.0 lbs Flaked Oats...

update... I kegged the cider and the final gravity put it at 6.9% abv. Taste is pretty decent except it is pretty alcoholic tasting. I thought there would be more carryover flavor from the malt but not very much...its there but next time I would go heavier, maybe twice as much on the crystal...

Ok...so its time to keg this batch. Of course I waited too long and now have to rush to have this thing kegged and carbed by Friday night for a party. Couple of questions... 1. What is the best way to fully carb this by Friday deadline? 2. What is the ideal pressure to be at for serving...

This is great information guys. Thanks for the quick responses. One other question I have is with the yeast, do I need to repitch with the addition of more wort? Or, do I need to agitate the yeast cake currently in the fermenter? I assuming there is little to no oxygen in suspension as...

That is excellent news...any ideas on what type of DME or LME would complement this Irish Red? For a five gallon batch what would be an ideal amount of cooled wort to add? I'm thinking a pound of the same LME used in the original recipe should do the trick, but not sure how much water would be...

I have a related issue that deals with similar situation. I did an Irish red ale that was supposed to have an OG of 1.04...unfortunately it ended up with an OG of 1.03. This was brewed on 11/05 and I did a reading today and got a gravity of 1.01. I am thinking that this beer is finished...

Here is a shot of the fermenter right after cooling and pitching yeast.

Here is a shot of the fermenter right after cooling and pitching yeast.

How will you be able to keep the insides sanitary?

I'm nit sure what took so long...could have been the cool fermentation temp or the five pounds of additional sugars that went into it.

you might want to use some peptic enzyme to prevent cloudiness mfs

has anyone used stevia as a substitute for sugar when backsweetening? I hate the taste of all the other non sugar sweeteners and can always taste when they are used. mfs

I hope that is not the case since my wort/must was 1.0625 about when I pitched yeast. However mine is fermenting at about 64 degrees...I wonder if the stress only occurs at room temp or higher? We'll have to see. I used a champagne yeast on a previous five gallon batch and took two months to...

I just started a graff using just over two pounds of two row LME a pound of corn sugar and a pound of crystal malt. I'm fermenting with a high gravity Canadian/Belgian yeast. I'll let you know how it turns out but ferment will probably take a month.

I'm planning on have some residual sweetness from the crystal malt...how much it comes through remains to be seen. I'm also wondering what the beligan yeast will do to the flavor profile.

Ok, so I had been debating on how to proceed with this cider...was tired of having my cider turn out too sour and with little sweetness leftover. I came up with this recipe based loosely on Brandon's Graff recipe. I will update its progress. Let me know what you guys think. Thanks...

i'm going to post a new thread with the recipe i made. msmylie

I made a five gallon batch that consisted of cider and five pounds of assorted fermentables...brown sugar, sugar in the raw, honey and table sugar. I pitched one of those wyeast liquid champagne strains and it fermented down to 1.00 in about a month and half. This was in April and has been...

So if I added some two row malt this really changes into an apple flavored beer. What I'm shooting for is an oatmeal cinnamon cider with some caramel like flavors from the crystal malt. I guess I don't really need to have a complete mash of the oats since the cider itself is so fermentable...

So how does this sound? Can you use flaked oats if you mash with crystal malt? I want to be sure there will be proper enzymes available to convert the sugars of the oats. I was looking at Brandon's graff that uses fortified wheat and wondered if oats could be used instead. Is this a stretch...