Search results

I'm interested in this as well as I was planning an ipa with similar hops an was wondering how to do a hop schedule that would best blend the flavors and aromas.

I also am a hop fan so I'm gonna go with the full 8 oz or late addition. Thanks everyone for the help

Awesome thanks for all the help. Will brew it up tonight and do the late hop additions. Is 8 oz of citra hops too much for the grain bill?

Thanks for the link, very helpful. If I make all the citra late additions, do I need a bittering hop for the full boil or will I get enough bitterness just from the lAte addition citra?

Oh and I also have 2 lbs of crystal 20L and 1 lb of crystal 60L

So I have nine pounds of brewers gold DME and three pounds of Pilsen light DME. I have 1 lb of citra whole leaf hops. I've never brewed my own recipe before so need some advice. I want to make two identical or similar 5 gallon batches with this. Here's the recipe I'm thinking. 4.5 lbs brewers...

Let it age for a bit and the kick will likely mellow and some apple flavor will come back

If you can bear to wait a couple weeks and plan on pasteurizing anyways, I would skip the keg carbing and just bottle and let it carb naturally. Just my 2 cents but seems much easier

Can anyone translate?

I do not have a crusher and I usually just buy my ingredients right before I brew so I will definitely be having them crush them for me from now on. Thanks for the responses.

So this is a rookie question but if I'm buying grains for steeping (crystal malt), would I want it to be milled at the LHBS or keep them as whole grains?

That seems to make entirely too much sense. Thanks for the response

I've searched the forum to try to find a standard answer but can't seem to find agreement. I have a cider fermented with ale yeast that is fermented to completion. I want to lightly backsweeten with ajc but am not sure how much to use in a five gallon batch to make a slightly sweet carbonated...

Thanks for all the great advice. Looks like I'm just going to use the cider and an ale yeast and call it good.

Alright you guys have convinced me to keep it simple. I was going to go with the graff recipe simply to add more body but if this cider will do that on its own then I'm all for that. Does this mean I should only use straight juice without any sugar?

Yeah that would be a bit of a drive haha. I'm not sure what my last cider was made from but it was fairly sweet so I'm guessing your correct about it being made from dessert apples. The cider I'm picking up this weekend is from a small batch so I only get one shot with five gallons of it. Is...

I live in northern idaho. I was thinking of making the graff because the last batch I made, which was from different cider, was a little weak and I think I would like it to have a little more body to it

I'm thinking I might make some of Brandon o's graff with this cider. Any thoughts?

I'm heading to a local orchard this weekend to pick up a cider that consists of browns, Kingston black, dabinette, michelin, and Harry masters jersey apples. I've made a few batches of cider made from regular eating apples but really know nothing about making a traditional cider. I'm looking for...