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Hello, This would be my first Cider, but I want to keep my wife happy and she asked that I make something like Downeast's Pumpkin Blend for her. I am normally an all grain brewer. I'm shooting for 5 gal. I am looking for recipe ideas or improvements to this base recipe that I threw together...

Good point and fantastic analogy! I now understand under-pitching. Is there a problem with over-pitching?

Sorry for the double post as an engineer wanting to understand the chemistry. My assumption is that the yeast would have eaten up all the sugar and oxygen in the primary. So I thought the yeast would have died off. I'm brewing a couple Belgian style beers, and it suggested that I wait at...

As an engineer (and a new brewer) I'm trying to understand the chemistry behind yeast. I'm assuming a started just increases cell count. That would lead to less time in the primary stage, because the fermentation should be quicker. If I don't mind having my primary take a couple extra days...

Great forum, thanks for the tips! To answer a couple questions... - OG: 1.071 - Yst: Wyeast 1214 Belgian Abbey My fermentation is active (bubble every 8 seconds). The 2 differences is that I gave it more time, and I increased my basement temperature to 70 (because the Yeast recommends...

I'm moving to Belgian style beers (which has been my goal). I've used Wyeast in the past which has always swelled up, and produced vigorous fermentation. My last batch had minimal swelling of the Wyeast package, and the fermentation has been presents but lackluster. It is day 4. Should I...