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When I started doing lagers I wasn't set up with any kind of temperature control so after my primary fermentation was done I would lager it in a tall cooler filled with water and I kept switching out some ice jugs each day. It kept the temp really steady at about F36° It was a little more work...

I just bottled this today. I know, it's a little late, but I will drink a bottle of it before the end of May. Lol The color is clear and beautiful after 6 weeks of lagering. And the sample tasted really good. I can't wait for it to carb up. :-) Thank you for the recipe! :-D

6 gallons of strong bock in the primary. 6 gallons of hard cider in the secondary. 5 gallons of blueberry port that's been aging since July. And a gallon of onion wine I'm making for cooking. :-)

On thanksgiving I bottled a cervaza with serano and habanero peppers. And last night o brewed a strong english bock. Not quite strong enough for it to be a dopplebock. I'm hopping that one will be ready for some ice fishing in January. :-) happy thanksgiving everyone.

Thank you all for the info. I'm going to have to try part of my batch with honey to see how the flavor differs from the sugar.

I've been making hard cider for a couple years now and with the exception of my first batch they've all turned out great. Even the first batch was quite good after it aged about a year. I've always fermented until dry and then used truvia to sweeten and corn sugar to bottle condition for...

And then I diluted it with about a half gallon of water. I added a little more sugar and pitched a pack of lavlin ec-1118. I put it in a dark corner of my kitchen where it was a little warmer ( 65 degrees or so). And let it sit for a couple days. Yeast took off. Then I added it back to the main...

I had the same problem with my 5 gallon batch this year and I couldn't figure out what went wrong. I talked to a few local experts and this is what I tried. I siphoned a half gallon into a clean glass gallon carboy