Search results

I've been making 30gallons a year for the past 3 seasons with my own apples. But this year somethings different. My cider is not clearing in any of the carboys. Like years past, I left it in primary for 2-3months, then racked it over to rest another 3+ months. It began to clear and by the...

Hi guys, I picked up a vanilla oatmeal stout partial mash in January '06. For various reasons I haven't got around to it, usually messing around with another batch before I could get to this one. Nothing has been opened and has been stored at room temperature. Today I went to look at the...

Hi guys, I've really poured through the forums on this one but couldn't come up with enough data that satisfies. What is the correct way to use fruit in cider? I've read use in primary.. I've read use in secondary (after sorbistat k as a back sweetener creating a still cider to throw into...

Hi guys, I brewed 20gallons of cider last season from my orchard. It turned out wonderful, yet very bitter. The only changes I made from each of the 4 carboys used was yeast. 3 out of 4 had a wine yeast (which I wont be using again) and the 4th was an ale yeast. They all tasted...

I figured its a simple question but I dont have a scale and I purchased sorbistat k to add in my secondary, sweeten it then bottle a still cider. It says .5 to .75 grams per gallon. On two other sites I've read 1/2 tsp and on another 3/4 tsp per gallon. Figured its close, but the least I use...

Hi, I have 3 carboys ready to be racked after 2 months. At this point I'm going to use 2 frozen concentrate cans per 5 gallons in the secondary to sweetened it up. That's dandy and all but the concentrate cans of course need to have preservatives to keep from the yeast from muching all...

I've brewed ales for a couple years and ran through the cider forum for a while, but had some questions on some possible hangups I have before I begin fermenting tomorrow. I'm using a couple varieties of white/sparking wine yeast and a generic ale yeast in glass carboys, and since its freshly...

I was hoping I could get some feedback on starting my first mini-mash. It is a Vanilla Oatmeal Stout and has 7.5lbs of grain, which from reading is a big mini mash. Forgive me, but I'll be doing this with no special equipment (tuns) etc. but with utensils I use in my standard Extract...

I picked up Jim Wagner's Vanilla Bean Oat Stout through morebeer in what I thought was an extract kit. It's a Mini-Mash. I've done about a dozen extract ales over the past year with little or no problem. Not a huge deal, cept I've never done a mini-mash and freaked out. 7lbs. English Light...

I've been brewing for a couple years, all with 65+ degree fermentation ales. I just picked up a Kolsch Ale through morebeer, much to a mild surprise it asks for cooler 55 to 65 fermentation. I guess it's a good thing to dive into, although I wasnt expecting it to require a cooler temperature...

After several batches, I thought my wort to fermentor bucket/carboy was perfect. I was able to leave 90% of the trub behind. ....until the past 2 batches. Enter trub and almost all of it. I cant seperate it. I dont even know what I did differently. I cool 3gallons of wort down in my sink...

I'm on my 8th batch but I have never used liquid yeast. According to the bottle it says to pull it from the fridge and let it sit 3 to 6 hours before use, then just drop it in your 70 75 degree wort. Easy enough, but I had 2 questions. 1) What happens if I use it at about the 2hour...

Everytime I dream up a new question, I search through Homebrewtalk and if I dont find it, I find something similiar, then more questions pop into my head. Gravity. How important is it? And how does it work? I'm on my 5th batch overall. And 2nd cream ale.. in a row. Both recipes asked...

I'm fresh out of priming sugar and instead of trekking 45min to my not so local homebrew store, I thought Corn Sugar! Problem: I cant find it in the local grocery stores, Its not granulated Cane sugar, right? So I grabbed a bottle of light Corn Syrup. Is this wise? Is so, how much? boil...

I picked up a Rasberry Cream Ale kit (well we had to pull the ingredients together) and I'm boiling it as we speak. It called for cascade bittering and fugile finishing hops. Yet, while thumbing through the ingredients I accidently picked up 2 fugile hops. Bittering hops largely boils away...

I began my 2nd batch today (first worked well), an Irish Stout from kit. But a couple questions crept up that I didnt think or didnt worry about the first time. First, I used 2 gallons when brewing my wort. After it was over,there was 1.25 gallons of wort left over. Should I use a lid...