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I purchased the fast ferment through the presale. It has been excellent so far. I've mostly made ciders with it since it is easy to add and mix in Apple concentrate with it. Very convenient and easy to clean. I'm looking to add the spigot for sampling. I think that will be a great addition to...

Would this be the 365 cider? I just did a 6g fermentation with this. Used champagne yeast with no additives and it came out a but funky/farmhouse. Could be other factors cuz its different than the 1 gallon test batches I did with this.

1x Canada Malting 2row $43 Thanks guys!

I tried a friend's at a local HBS, it tasted amazing. Mine has sat officially a month with O2 added after 8 days. I based my grain bill off of his; a saison. Gonna sample tomorrow but I'm quite excited.

^that reply was De Bom-b! Yep, I got cheesy with it.

I was thinking of putting together a simple recipe with mostly 2 - row and Pilsen malts. Calling it an American sour ale with this yeast. I'm new to brewing "intentional" sours. Have only brewed a berliner. I'm not sure of the typical grain bill.

@bernard, it's expected to be in the 5% range so it wouldn't be a high enough abv??? @oljimmy, keep me posted on your progress! Sent from my SAMSUNG-SM-N900A using Home Brew mobile app

I'll do whatever is best, thanks for the replies! Sent from my SAMSUNG-SM-N900A using Home Brew mobile app

Dunno why I never responded. They were infected so I aged them both a bit more on the oak spirals and bottled them. The one was a commemorative brew for my g - pa who passed so I'll be popping the first bottle open on his birthday. Quite excited cause it did taste like a damn good sour before...

Thinking of making a cider and was toying with the idea of making something in the 14-18% abv range. I have used the champagne yeasts for all of my other batches and figure it would be good for this big boy. Question is, would it be better to just get the abv up in the beginning with brown...

I have done a few small batches of ciders using store bought cider and apple juice. I had woodchuck ' granny smith cider and loved it. So I made a 1 gallon test batch where I cut up and blended 5 granny smith apples with a little cider. It's done in the primary, moving to secondary soon. Good...

I've done 4 1 gallon batches, all with shop rite apple cider and used champagne yeast. I'm happy with the results....except for one where I mixed in some cranapple juice. The cranberry made a horribly dry after taste. I bought 5 granny smith apples and put them in a blender with some of the...

Hello all, I have an issue with two beers I brewed. I brewed these two within the same week. One was an AG Irish stout I aged in cherry bourbon oak spirals in the primary, but in the 3rd week (I didn't have an available carboy). The other was an Partial mash pumpkin milk stout. They have both...

Thanks guys. Trying 2 one gallon test batches. Didn't boil. One is apple and the other is cran apple. Split a bag of champagne yeast. Excited to try it!!

Dunno If this was asked, just being lazy, but Why no boil? Has anyone brought it to a boil?

It was from the secondary. I'll look into cold crashing. Haven't done that before

Did a brew with t-58 safebrew. Poured a sample an all this white stuf was floating around in it. Is this from the yeast? A contamination?

I used 6.6 pounds of Pilsner LME. I used 2 oz of kent golding hops. I was surprised by the sourness. I didn't read of this yeast causing a sourness.

What's the ABV on it? Did you take an FG to make sure the yeast was done?