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  1. shafferpilot


    Started the actual batch for real today. 6 gallons of cider boiled down to about 3 gallons. Added one tablespoon of apple pie spice for the last hour of boil. added one gallon of uncooked cider to the fermenter to give it back some of that fresh cider smell and flavor. Once it gets going, I will...
  2. shafferpilot

    lookie what I made today...

    oops, yeah, they're right. holes on the bottom only is preferrable. I thought you just had it sitting upside down in the pic.
  3. shafferpilot

    holy hops!!

    my hops orders from them have always been generous too
  4. shafferpilot

    lookie what I made today...

    I know it's hard to believe after drilling hundreds of holes... but you def need more. Go at it with fresh hands and a fresh bit tomorrow and make that puppy look like swiss cheese. BTW, the holes can be a bit bigger than that too. Otherwise, looks good.
  5. shafferpilot

    Sparging times

    time is not the issue with batch sparging... though I prefer to add my sparge water, stir, and wait 5-10 minutes before vorlaufing and draining.
  6. shafferpilot

    Your favorite extract kit

    Brewer's Best Irish Red. SWMBO LOVES this beer so much, I took the recipe and converted it to all-grain and brew 10 gallons at a time. And only after 50+ gallons started shifting the recipe slightly just to change it up a tiny bit.
  7. shafferpilot

    Midwest = Winning

    Hmmm. I had a botched order last week too, that I'm happy to say is being remedied quickly and very much so to my satisfaction... I hope the "new guy" over there is learning his lessons ;)
  8. shafferpilot


    I know there's lots of info on that... 'cause it's already been done a lot... At least I have your interest :P
  9. shafferpilot


    After about 2 hours it looks like this. I don't know why I didn't think of this, but it actually resulted in a taste and smell exactly like baked apple... duh! This could be the making of some seriously awesome apple pie flavored goodness! FG reading 1.118 and it's still well over 100F...
  10. shafferpilot


    The experiment has started. Here's the plan: Start with 3 gallons of regular cider in a primary and get the yeast going. Then feed it concentrated/cooked cider keeping the gravity around 1.020 till the yeast poops out, or I start running out of room and switch to adding corn sugar. My first...
  11. Cider Concentrate.

    Cider Concentrate.

    Cider Concentrate.
  12. Starting to boil!

    Starting to boil!

    Starting to boil!
  13. End of boil!

    End of boil!

    End of boil!
  14. WOW, 1.118 and it's still well over 100F

    WOW, 1.118 and it's still well over 100F

    WOW, 1.118 and it's still well over 100F
  15. Started with 1 gallon of fresh cider

    Started with 1 gallon of fresh cider

    Started with 1 gallon of fresh cider
  16. 1.050 is the SG

    1.050 is the SG

    1.050 is the SG
  17. ConcentratingAppleCider


    Details of an experiment to Concentrate apple cider as an alternative to adding sugar.
  18. shafferpilot

    Well, this is gonna suck...

    HOT DOG! This is the first I've seen of this thread and in reading the first four pages I was afraid you might take some of the awful advice posted.... Phew! Thank God you did EXACTLY the right thing. No promises, just a clear and open understanding of where you are. FYI, relationships like...
  19. shafferpilot

    220 volt from two 120 volt lines

    The easy answer is no... no you can't. For all the reasons listed by Darkbrood. Do it right the first time.
  20. shafferpilot

    Brewpub brewing techniques

    Not assuming, just pulling from personal experience. Brewpubs who are shortcutting the setup cost, generally shortcut everything resulting in a lower quality product.