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'm brewing a London Porter extract kit. Had 7# LME, 1-2# of DME plus the specialty grains 12oz. The fermentation stopped at 1.028 with an expected 1.010. I'm using dry Danstar British Ale yeast that I just dropped into the wort with a starter. I read an article yesterday about restarting...

Buy a new hydrometer.

Same way you make apple cider. Get a couple gallons of peach cider (grabbed mine from the local farmers market' tossed some yeast in, and let nature do its thing. As for the specifics, 1 gallon is getting turned into peach cobbler cider (cinnamon sticks, nutmeg and cloves) another gallon is...

The downside of honey is that there isn't a set amount of sugar. So each bottle of honey has a different amount of sugar. My suggestion is pour in enough for your tastes, bottle and put some is a plastic soda bottle. When the soda bottle is rock hard either cold crash all your bottles, or...

I'm not too worried about it. I've done worse things to my beer and turned out okay. A forgotten Hydrometer reading is just a drop in the bucket.

Well, great... I just brewed a London Porter tonight and totally forgot to check my OG before I pitched my yeast. Best guess is I got around 1.052, at least that's what the hydrometer told me when I remembered I didn't check...

AT&T screwed me out of my unlimited internet and I'm a truck driver. Anything to save on bandwidth I do just so I don't hit my cap at the end of the month. Thanks for the heads up, but I doubt I'll change my settings.

Yeah, Chicago at it's highest point is a shade under 600 feet. Should be 211.7 degrees to boil. There abouts.

Couldn't tell ya, I'm on my phone right now and the HBT app doesn't show sigs, but I'm sure it's quite lovely.

Knock yourself out.

My first brewing session I was using dry yeast. Instructions on the pack boil 1 cup of water then cool down to 33-36 degrees. Little did I know (or see) the lil c next to the temp range. So I boil my water and then toss it in the freezer. When ice started forming on the edges I popped it out and...

I love making cider. It's like making beer without all that boiling. Just grab some juice that doesn't have preservatives in it, toss in some yeast (I'm a fan of S-04) take a gravity reading or if no hydrometer wait it out like 3-4 weeks. Add some Splenda to sweeten to taste (God help you if you...

I dunno too much about infections, but pics would help. Sounds like if it's up above the beer line, my guess would be left over krausen ring.

Kind of reminds me of the joke: what's the difference between a rectal thermometer and an oral thermometer? The taste!

From my limited experience and the one friend I have gotten into brewing I've only seen 2 yeasts so far used in cider. I used S-04 and the FG ended up at .996, pretty dry and my friend used champagne yeast and ended at .993 so not much of a difference in the grand scheme of things. As for taste...

Brewed up 3 gallons of peach cider that I'm breaking up into 3 secondaries. The first I plan on just back sweetening with Splenda. Second gallon I'm gonna make it cobbler style racked on cinnamon sticks, nutmeg and cloves Third I'm gonna make into a sweet tea cider. Now my question. The FG...

Yeah, you're right. It would seem I also need to get my brain checked too. I even wrote down .996 in my notes. But for some reason decided to ignore my notes and rely on memory when doing the math. Then forgot I wrote the FG in my notes. Worst part, haven't even drank today.... Which might be...

I plan on splitting the batch into 3 1 gallon samples. One as regular hard cider (back sweetened with Splenda, so no more fermentation) the other, I plan on racking on Cinnamon sticks, nutmeg and cloves for a peach cobbler taste and the third gallon I plan on making a sweet (Splenda) tea peach...

I just sampled my peach cider I'm making, it'd been in the fermentor for nearly a month. OG was 1.072 FG was .96 My math is telling me I'm looking at 14.7% ABV. Can that possibly be right? If so, I just basically made peach wine instead of cider huh?

+1 I even do that for my beer. I use a lil 6 oz plastic coke bottle and hasn't failed me yet. When it's hard it's ready to be drank\pasteurized.