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I threw the batch together on 2/12/14 and today I noticed that the upper portion of my demijohn is beginning to clear! There is a clear phase difference and its only been 2 weeks. Pretty neat-o. I also plan not to touch it for at least until March 12th

I don't have the equipment (yet) to do force carbonation, so I add priming sugar. I know you're probably thinking that the priming sugar just didn't make it into that particular bottle, however I try to circumvent that problem by stirring the beer as my wife bottles. Curious as to why force...

I did just this and it is much better, I'm interested in the pH monitoring however as I believe this could be a culprit. :confused: :ban:

It was a mini-mash with half or more fresh grains and the other half dry malt extract. I've poured the same batch after it's sat in bottle over a month and it now will retain a head for about a minute. Time seems to be working in my favor. I have no explanation for what happens with aging...

I recently brewed a flag porter clone. The beer turned out really tasty but has absolutely no head when poured. I've read some reasons why this may happen. George Fixx PhD. -Lipids in the beer make the foamy head dissipate early or be absent. Guy at LHBS - using tap water that has...

Takes me longer than 4 hours, and that's with all my ingredients measured out and ready to go. The brew process is quick and easy, its clean up and all the other crap that sucks time away...

Sounds like its pretty forgiving and easy. The cider I made had a very winey taste at bottling time (using ale yeast) so your LHBS seems accurate. I went a head and got the wine yeast to try and get a higher ABV. Will post how it turns out in about a month or 2! Thanks

I too am embarking on my first apfelwein. I plan to use some peptic enzyme before pitching my yeast for clarity, as well as add a few light toast oak chips to add some complexity. Problem is, I only have some English ale yeast on hand. Should I quit being a cheap-o and get some Montrachet...