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If there is any degree of certainty this would do anything beneficial I'd consider doing it, but I fear this may only escalate the problem. Having a sour, spicy beer doesn't seem more appealing than spicy beer. If I convince him to try a "Frankenstein creation" I'll post the results.

He made a very good dunkel about a year ago that I was helping him with every step of the way. Then he made something on his own and I said I'd only help if he asked for specific help, and it ended up with an infection. This is his third go at it and I've told him several times to visit this...

Thanks for the input so far guys. We don't mind a little heat, but currently this has some major heat. Any other crazy ideas out there? I think he's already getting discouraged with brewing and I don't want him to give up. I'd be willing to try unorthodox methods at this point, I mean if its...

My roommate has been using my equipment to brew a few beers, and he occasionally asks questions and gets my help. This time he made a habanero mango pale ale. He used a few pounds of fruit and 15(!) habaneros. Today was supposed to be bottling day but upon sampling the beer he discovered...

This was actually my take on a blueberry cider. I added craisins, steeped 4 tea bags, 1.5lbs brown sugar, and blueberries. I had planned on backsweetening, it just felt thin(?) in my mouth and a bit watery when I sampled it. I know what all I put in to try to avoid that, so maybe I'm being a...

So, I've had a cider aging since early February in a carboy. I'm wanting to bottle soon, but when I sampled it today it tasted a little thin. On a recent trip to the LHBS I saw powdered tannin, which should help add body. Is it too late to add before bottling? I plan on sweetening before...

Thanks for the quick replies everyone. We will do better in the future!

We decided to bottle it, we can always use the practice. If it IS an infection is it safe to drink? It didn't taste sour and I have yet to die after 10 minutes.

It doesn't taste sour to me. Granted, I'm reluctant to take a giant swig. We put it into a secondary and it sat there for 3 weeks or so...

Just opened our bucket to bottle today and a beer my roommate did on his own looked like this. Is this yeast or an infection? He lost a half gallon of beer into the swamp cooler during fermentation due to seal that wasn't tight. Should we be worried?? Thanks!

Are you saying you left the bottles in 160 degree water for 1 hour, or the process of doing 80 bottles in small batches took 1 hour?

So after reading this thread top to bottom I had to make a version of this, and I don't know how much longer I can wait to try it. Here was my version: Started on 2/25/12 5 gal Whitehouse Apple Cider 32oz Blueberry Juice 3lbs Frozen Blueberries 1.5lbs Brown Sugar 5oz package Blueberry...

I really enjoy warm cider in the winter, and I think I could get into some warm mead. What kind of spices do you usually mix in, or does it depend on your specific mood and mead?

So, I just received a bottle of mead. I've never tried mead before, so I've come here to ask how everyone else enjoys theirs. Is there a certain glass/mug you use? Do you drink it at room temperature or chilled? Do you enjoy any certain snacks with it to enhance the flavor...

My first batch turned out very similar. My problem was that I fermented at too high a temperature and it never really recovered before the last bottle was consumed. My second batch I had sitting in a small tub of water I was able to keep between 58-60F, and it turned out exponentially better.

Its been just over a week, and my cider has gone from 1.059 to 1.002 fermenting at 60F. Since I'm trying to get a sweeter cider (I plan on adding AJ concentrate before bottling and pasteurizing) would I be ok bottling now? A week seems really quick to me, but its where I expected to bottle it...

I'm in. Everything looks awesome!!!

Thanks for the insight! I've read through the stickies, I just second guess myself about what I know about cider because the first batch I made didn't turn out as expected. Since that batch, I've read a lot and feel much more confident making another batch. I'm also not positive my LHBS...

I never thought of juice lacking nutrients for the yeast. Raisins are commonly used to keep the little yeasties happy, right? I'll have to read up and see how many i'd need for a 5 gallon batch. This will also be my first attempt at pasteurizing my bottles. I know the sugar from the...

My first attempt at cider making turned out ok. I used local fresh pressed cider, and a packet of yeast from the LHBS (can't remember which one I used, but I know it's not Nottingham). I was on a time crunch at the time trying to give it out as Christmas gifts so I let it ferment 2 weeks...