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well i am trying cheese's caramel cream ale and i got some lactose and it was expensive.

I like fat. It makes anything taste better so why not use powdered milk?

I was wondering what the difference was... wouldn't powdered milk be very similar to lactose. How could the yeast tell the difference they don't eat it anyway.

not really smoky just a little bitter not like hops bitter. smells funny too but that could be the yeast. But it couldn't be any worse than corona or bud

well I have never tasted beer this young before but the taste is not unpleasant. very malty which can be expected. I am not going to dump it. Its my first brew and i have grown attached to it.

well either way the brew pot is really hard to clean. I had to scrape the black stuff off the bottom.

So I brewed my first beer yesterday(:mug: ) and I didn't stir it much... so after I got it to my primary i looked in the brew pot and there was a big black ring on the bottom. I was wondering whether the whole thing is going to taste horrible or maybe just have a smoky flavor?

Its real nice. I have never made it before but i think it tastes wonderful and it hasnt even been conditioned yet.

I am brewing it with clarified apple juice and I am about to bottle. So far so good. I will let you know how it tastes.

lol i am a noob. i don't have a hydrometer and i do need a second fermenter.

it has been siting for one week and i was thinking about one more. so are you saying 3 weeks total or 2?

My apfelwien has been fermenting for a week and I was wondering if i could free my carboy sooner than a month. I really want to try real brewing. So I was thinking I could age the apfelwien for another week in the carboy then bottle and prime with sugar. Then age it some more in the bottles...

could i bottle and age in the bottles instead of the carboy?

2476 + 5 = 2481 5 gal of cider 2 lbs of brown sugar 2.5 oz of splenda

Thanks for the posts. I think I fermented this batch a little quickly. This is my first try ill be bottling in a couple days. Any recommendations? I think the room temp is about 70-72 so i think i will be ok.

So two days ago I made 5 gallons of Apfelwein with 1 lbs of brow sugar. I used some champagne yeast (Lalvin #EC-1118). Today it is really cooking and I was curious to know if it was possible for the yeast to cook it self?