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thanks for the information yooper.

didn't measure OG will do next time. no extra sugar added either IMO that's cheating and kinda lowbrow. no campden tablets, but used a massive 2 gal yeast starter so should be fine. I dont mind a little funk anyhow.fermenting very quick so wild micro org shouldnt be an issue temp is around...

Hey all I'm somewhat new to cider brewing although I've got a decent amount of knowledge in the area. This cider was made with a specific combination of apple juice volumes and is being fermented using bout a 2 Gal starter of Esc Labs St Remy. Please check out my vid on my fermentation and...

sorry to necro thread, but was wondering - how did this turn out?

I think you should dry hop it with a ton of strong belgian aroma hops. maybe some more saaz, maybe through some mycrene-forward hops in also. I think if not, the brew is going to taste like some real hooch from amount of alcohol with none of the belgian yeast aromas

common man that's the magical houblon chouffe gnome!

Hmm, ok I figure I'll try the williamette then. Flavors are measurable and identified as aromatic compounds, usually oils. The particular issue though is that saaz is high in the unidentified oils... supposedly the ones that contribute to the "nobel" character. Wish there was more...

I can get ahold of williamette but none of the others mentioned. After checking the oil profile though, it seems pretty far off from EKG? It looks like williamette is far more mycrene forward than humulene forward EKG. I'm a bit confused. Why do you guys not recommend saaz? I plan on changing...

I'm planning on brewing a porter this weekend with EKG in the hop bill for aroma, but have none available. According to oil ratios the closest thing I've got currently is Saaz. From my understanding , the noble hops also have some distinct flavors not associated with the main oils, so I'm...

@mbiskup Thanks for the explanation. I think I'm going to do the same with my water although I'll have to find a similar lab up here in Canada. I'm sure there is one around.

@mbiskup Thanks for the explanation. I think I'm going to do the same with my water although I'll have to find a similar lab up here in Canada. I'm sure there is one around.

You mentioned sending off your water to "Ward". Care to elaborate a bit?

You mentioned sending off your water to "Ward". Care to elaborate a bit?

You mentioned sending off your water to "Ward". Care to elaborate a bit?

You mentioned sending off your water to "Ward". Care to elaborate a bit?

Here's one you fogeys might not understand

problem with this is that it's a pain to cold crash my 5 gallon fermentor. So far I've been hearing pretty good things regarding minimal gelatin use + priming sugar when bottling, so I'm going to try that out. I'll let everyone know how that goes in about a month or so?

I'm bottling, and can cold crash. Although I came across a couple of other threads discussing the same topic. It seems like adding priming sugar + gelatin when bottling may be the simplest way to go. Easier for me to cold crash bottles , I'm just using a spare fridge and would have to clear...

So if I'm understanding this correctly, you cold crash the primary, add gelatin. Then wait for the gelatin to do its job at cold temps? Then warm back up to secondary temp. Is that right? Have you ever had any trouble with oxidation? Also, do you normally prime with this method, and if so how...

thanks for the input guys. You mentioned that adding gelatin and hops separately to the secondary could result in oxidation. Has anyone experimented with adding gelatin and hops at the same time? It seems like adding them when racking to secondary would be optimal if it doesn't kill the aroma.