Search results

oops.... apple juice concentrate that is

Has anyone done this successfully? One of my brew buddies is doing 2 batches side by side, one with concentrate and the other with corn sugar. I plan to do a write up once its finished and we can do a side by side comparison.

Thanks I will rack it and add some yeast nutrient and see if I get any more acitivity. Even if it ferments all the way out the abv will be 13.8% Thanks for your help, I wish I would have thought this out more when I started:(

Thanks for responding. It has been fermenting in the high 70's so Im not sure that temperature is an issue. So far I have pitched two packets of Montrachet and a vial of champagne yeast as well as some yeast nutrient. Obviously I need to take the carboy out of the fridge if I want it to...

I can testify to the magic of time as well!!!! My golden ale fermented too hot, and while brewing it (after consuming a few too many home-brews beforehand) I decided it would be a good idea to dump in some extra corn sugar to up the abv. In addition I think I may have witnessed a mild infection...

About three months ago I started a 5 gallon cyser batch and pitched Montrachet yeast. I started out with 10lbs of honey. The og was 1.102. When the yeast seemed to poop out (stuck in the 1.040's) I added some yeast nutrient and chmpagne yeast. The gravity has been at 1.025 for about 3 weeks...

Right on! Where'd u get that from? I once "acquired" what i thought was a rockstar fridge from a local convenience store. Turned out to be just a cooler. Have you thought about mounting the tap to the front? It looks as if it may be too curved to get a tap to mount flush.

I have a growler that is from big sky brewing co that has a large pop top ( kind of like a large grolsch) and that has worked fine for me. I probably wouldn't use a standard growler as I think that they aren't meant to handle that kind of long term pressure.

Can't wait to do this one!!! Has anyone done this with all cascade??

I put ten lbs of honey (4 wildflower from LHBS and 6 clover) in 5 gallons of apple juice in late December 2010. It's now down to 1.035 but I'm considering adding champagne yeast Because i think the Montrachet yeast is pooping out.

Well, you were right, just cracked one at 15 days and it is pretty well carbonated. I suppose I learned my first lesson in patience. I'm mostly relieved that I won't be dumping 5 gallons of beer. On a side note- I had thought that I would prefer kenning so I bought the equipment to set it up...

No pics. I should have taken one, but it looks similar to some of the ones posted on that thread, espescially the white crusty ones. Thanks for the link.

Ive been having some problems with a recent brew. I brewed a golden ale recipe from my LHBS (my seventh overall batch). About the 2nd week I started to notice some scum looking white substance forming on the top. Over the next week it began to grow. After some some reading on HBT I had...

Could this also help with lower yeast attenuation? Less caramelization= more fermentable sugars = lower FG?

After making my first batch of Apfelwein I decided to experiment a little with honey... The recipe is simple so far 5 gal apple juice (I used Treetop) 6lbs clover honey (bought from costco) 4lbs of wildflower honey purchased from LHBS 1 Packet of Montrachet yeast I basically used the...