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Thanks for the input. I'll just swirl it and raise the temp a couple of degrees and let it sit for a couple more weeks. Thanks fellas

I drank the gravity sample last night and found it sweet, but pretty tasty. Not what I was expecting, but decent. I will try the nutrient and maybe another yeast to see if I can get it closer to a barley wine but I won't dump it. I'm in no hurry with this beer so I don't mind letting it sit...

Would adding another packet or 2 of US-05 do anything?

Day_trippr- Could you elaborate?

Oh- the recipe is on the Bull City Brewing web page

Thx- Grain bill was pale malt 16.5lb and 2lb caramel 60L. I mashed for 45 minutes at 156 degrees. I pitched the amount of U.S.-05 the recipe called for, 3 packs. It's been in primary just short of 3 weeks at ~68 degrees. My readings are from a hydrometer. The recipe stated estimated OG at...

I brewed a Bigfoot clone on 4/6 and got a post boil gravity of 1.090 (recipe estimated 1.096). I'm not that concerned that I missed my OG on this try. I could have boiled more vigorously. I check a gravity tonight and got 1.030. Estimated abv on the recipe is ~9.2% but mine will be ~7.9%. I...

I brewed a Bigfoot clone on 4/6 and got a post boil gravity of 1.090 (recipe estimated 1.096). I'm not that concerned that I missed my OG on this try. I could have boiled more vigorously. I check a gravity tonight and got 1.030. Estimated abv on the recipe is ~9.2% but mine will be ~7.9%. I...

My thinking is to add it prior to ferment to help bump the OG instead of using corn sugar but use the sugar for carbing when I bottle. I didn't think about using at both times. The honey is raw and unfiltered. Do I need to do anything to it before I add it at either times? Sent from my iPhone...

I am thinking about making a peach cider and flavoring with honey. I'm not sure if I should add the honey during fermentation or maybe prior to bottling as the carb sugar. Any advise and/or insight is appreciated. Sent from my iPhone using Home Brew

I bottled three batches yesterday, but one was only 3 gallons: 3 gallons of EdWort's apfelwein, 5 gallons English style cider, and 5 gallons of an IPA. Took me most of the day because I didn't have any help.

Add one more local shopper. I'm still very new to home brewing, so I have lots of questions. I have been to there facility 4 times now and spent well over an hour there picking their brains each time. They have been extremely helpful and never gave an impression that I was in their way. There...

I read through the aluminum pot FAQ thread in the Equipment/Sanitation forum and it basically says that there is no off flavors associate with using aluminum if properly seasoned. So, I have 3 pots that I use for BIAB and have not had any issues from the aluminum.

Academy sports has a large selection of various sized aluminum pots that are inexpensive. I bought a 9gal on for $40.

Has anyone tried Basil Hayden bourbon in this? That is my favorite bourbon, but wonder if it would pair well.

I bottled my first attempt on this recipe this morning. Can't wait for 3 weeks to pass so I can crack them open.

Thanks. I need to get some bottles then. This will be bottled and put away for Christmas presents, so it should be sufficiently aged.

Does anyone know of any benefit to let it sit in the primary for 3 months vs 2 months? I'm bottling a pale ale this weekend and my first batch of apfelwein will be aged 2 months then as well.

Registered Dietitian with a MS in exercise physiology. Currently working on a research project involving insulin detemir with people who are obese and have type 2 diabetes.

A quick question about clearing while in secondary. I have 5 gallons bulk aging per the original recipe in this thread. It has been aging since 2/19 and only partially cleared. By that, I mean that a layer on top is clear with the majority (~75% or so) still cloudy. Should I leave in the...