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Hey guys. My only experience similar to cider was Apfelwine. Apple juice with Lavalin 1118 yeast. I put it on tap and I like it even though it is very dry. Today I collected apples from a local tree. I'm not sure what variety. I plan to press them and use them with about 50% commercial...

Hi. Your wine attenuated (fermented a high portion of the sugars) more than you wanted it too. It can happen easily. It has nothing to do with the alcohol tolerance. It has more to do with the wine characteristics and the temperature of the room where fermentation took place. 72 isn't cool...

I often put 5 gallons in my corny kegs. It just results in needing more pressure to carb it up. It took me a while to figure this out but you need more pressure because the beer at the bottom of the keg is under the weight of rest of the beer so it doesn't get permeated by the bubbles as...

What is your recipe? I often used Biermuncher's Captain Hooked on Bitters ESB recipe. It uses a combination of Willamette (and American Fuggles variant) and Tetnang (German noble hop). Once I split a 10 gallon batch and dry hopped part of it with Cascade and Centennial. It was a hit. An ESB...

good to know. I used 3.2 oz of Willamette (at 6.8% AA) from the start of the boil. It was more than the recipe called for (2 oz) so I might be around where the recipe required. I might have some DMS from the use of pilsner malt (it's all I had) because of the short boil but this might be okay...

My propane ran out so I got only about 30 minutes of boil time. I'm predicting less hop bitterness. Any ideas how it will affect flavour? It's a Northern English Brown Ale. I'm splitting the 10 gallons into 3 batches to try 1968, 1135, and Danster ESB yeasts.

1.018 There are some small bubbles that make it look like 1.017. Who cares really? I never use my hydrometer. I'm such a slob. The fact is: me and my free loading friends will drink it whether I hit my FG or not even close.

That recipe is supposed to finish at 1.018 which is rather sweet/full bodied. It has caramel malt, carafoam, and melanoiden. Carafoam especially leaves a sweetness that doesn't ferment out. It is meant to help balance the heavy hop schedule.

S-04 is a beast. It always finishes in a blink and clears shortly later. I have used it many times and I have never had it stop fermenting midway through the process.

Is the problem the cloudiness or the final gravity? or both? Either way you should leave it alone for about a week. Yeasts clear at different rates. The term for his is flocculation. If it isn't clear you can add gelatine or cold crash it. Consider posting the recipe and the mash temp...

Hey guys, I have about 10 oz of Liberty hops. I have a mixed experience with these hops. Years ago I made a cream ale that had only Liberty and it was fantastic. I recall a delicious grape fruit kind of flavour. The last few times I have used Liberty hops the beer has tasted rather lemony...

Here is a way to begin isolating the problem: Brew an extract kit in a stock pot, using tap water added to cool the wort. Use dry yeast from a packet and use your carboy to do a primary in the same location as usual. Then you have eliminated the boil pot, cooling coil, garden hose, oxygen...

thanks! I will give it a try

Hey guys, I'm thinking of starting my own pharmaceutical company but I want to spend any money. I noticed that my bread has gone mouldy and I remembered that antibiotics came from bread mould. What do you think? Can I make my own antibiotics? I could save a lot of money treating my own...

Simcoe and Amarillo. Try "The Dude's Lake Walk Pale Ale." I have 50# of pilsen malt, 3 oz Galaxy, 1/2 # Mosaic, and 1/2 # Citra. I don't have Warrior but I have Magnum, and lots of it. Do you want share the Session Ale recipe?

You could also bottle/prime with storage at room temp for 2 weeks then cold crash and lager in the bottle. Do this. Stop monkeying with your beer. The only cold crash you need is your head in a bucket of ice water. Forget about for a while and start brewing something new to obsess about!

make a shake starter. if it comes to life when you shake it you are good to go. then divide it in two, add more cooled wort and save one for next time. i get about 10 batches with each liquid yeast. no more yeast woes

I've learned how to convert back and forth constantly. It is a great skill to have. Metric makes so much more sense but then again, so does universal health care and a solid public education.

Congrats on your first brew day. RDWHAHB (Relax, don't worry, have a home brew). I have been brewing for 6 years (all the time) and here are my thoughts: 1) sanitizer- i eyeball how much I use and get a different concentration every time. No big whoop. 2) Get a damn funnel or you got a mess...

I have an American Lager in the keg. The Dude's Lake Walk Pale Ale in primary.