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Thanks! I tried adding an ounce or so, after boiling, by putting the chips in a hop bag.....couldn't get it into the carboy though. Anyhow, this cider has been sitting for some time, so it will need yeast added at bottling so I've just started a fresh 1- gal batch. I'm going to let it go a...

I have a cider that could be ready to go into bottles, but I want to add just a subtle oak note to it. I picked up some medium toasted french oak chips, now what? It's a 5 gallon batch of a prety clean tasting store bought juice semi- dry cider with just a hint of an acid bite (ale yeast)...

And the fishing

I batch sparge - drain mash tun to a bucket, add sparge water from kettle, then transfer bucket to boil kettle and get it heating, finally drain sparge wort to bucket and transfer to boil kettle.

I rotated the handle on my kitchen on the screen door 90 degrees - so it points up. Too cheap to buy a new knob :-)

Mine recently snatched a quart baggie full of Royal blue marshmallow/fondant my wife had leftover after decorating some cookies. A few hours later it looked like someone slaughtered a smurf village.....he got two carpets, two hardwood floor areas, and of course my son's backpack. Every time...

Check out this link. Looks like you are good for Irish red. The IPA may have more of an English flair to it. https://www.whitelabs.com/yeast/wlp007-dry-english-ale-yeast

I'd suggest giving it another week or TWO. Then, if it isn't as clear as you'd like, either cold crash, or cold crash and add the gelatin. For me, that yeast takes a bit of time to fall out. And will take some time to carb up and drop back out in the bottle. Neither crashing or adding...

If it's pasteurized, there is no real need for the campden step. Add the pectic enzyme at the beginning, good idea to add some yeast nutrient too.

Has anyone tried this/similar with rum? I'm getting ready to start a basic cider (juice + S05 + mabe some turbinado sugar depending on the SG of the juice), thinking a gold rum, or possibly a spiced rum with the oak.

Thanks. I just ordered 2 new buckets &/lids and a stainless steel turkey baster to replace my wine thief. Can't think of anything other than the bucket and wine thief that touched the wort/beer when cold. One of my three Christmas batches ended up making giusers....thinking it was the same...

Photo says 1,000 words, can you help me interpret them? Irish red, all grain, harvested white labs 007. Beer had a strong sulfur odor to it. Cold crashed, now this....still a slight sulfur odor/taste but not too bad. The hole in the surface film was from taking a sample. Sample is not...

Use your racking cane/autosiphion and your bottle filler ......or just wait.

Awesome - I really like that beer. Can you share the yeast and fermentation temp that you use? I'll probably try making this early next fall. Does it require much aging?

Interesting takes.....I'm leaning to adding the sugar to expedite things. Can only help move the dissolved and free gas phase sulfur compounds. Doubt it was a lack of copper as I do use a copper immersion cooler. I'm prety sure it'll clear on its own, but would really like to help it along...

Thanks, that makes sense to help expedite off gassing/strip the sulfur away.

About a month ago I started an Irish red - 5 gal all grain (9lb pale, 2lb Vienna, 6oz each - Crystal 40 &120, and 4oz roasted barley), harvested white labs 007, fermented at 65ish- it fermented strong for about 5 days, going from about 1.058 down to 1.010. But it has had a strong sulfor odor to...

I'll save you time. There are some here who think aluminium kettles are evil, inferior, toxic, and simply make bad beer. Some of these people are well meaning but ignorant, others feel need to justify why they spent more, and others are just snobs. It'll make good beer and save cash. Just...

Or - just batch sparge.

GuldTuborg - I use a lid on my bottling bucket, not sure if it is necessary, but I put my fermentation bucket lid loosely onto the bottling bucket -- my thought is it can reduce the amount of dust, & in my house dog hair, that could find its way into my beer.....certainly doesn't do anything...