Search results

I have a cider thats a month old in a glass carboy right now, and i was wondering if i could transfer it to a keg and let it age in the keg since its getting warm outside im trying to keep it cool and the carboy wont fit in the fridge.

I have a cider thats about a month and a half old and i want to get rid of the yeast and back sweeten? How could i do this without potaisum sorbate

I was wondering the exact same thing mines currently in a closet now.

Oh Yeah how long is this TERRIBLE smell supposed to last I started fermentatiuon yesterday and the room its in smells like a stink bomb factory.

I dont think your supposed to boil the apple juice. but i was wondering if anyone does. And i made a cider yesterday with a pound of carmel malt and a half pound of chocolate i let the grains steep for 30 min at 150 in a few quarts of water and i just added the appel juice into the pot and...

I used the grains to give it a darker amber color and alittle bit of a maltier taste im shootin for a Wood Chuck Cider type drink.

So i brewed a batch as follows 1 pound caramel 10L, 1/2 pound chocolate malt 325-375lL, 4 1/2 gallons apple juice, 3 cans concentrate And used a vial of heffenweisen Yeast. I was wondering if anybody has made anything like this before and could tell me what to expect And what tempature to...

Is it alright to use botteld apple juice that is made from concentrate ive herd its ok but im really not sure what kind to get

Sorry i wasn't clear but yeah i was wondering what kind of coder or meads those yeast would make i would perfer something sweeter then dry but what ever i could make will do.

So i Bought a huge order from midwest and i picked up, among several other things two extra packets of White Labs Hefeweizen Ale Yeast WL300 & WL715 White Labs Champagne Yeast WLP715, And after reading a reciepe for Apple Bee, Caramel 10L Briess and Chocolate Malt 325-375L Briess malting...

Does anyone think that shaking a capped bottle would cause oxidation it what about the o2 in the headspace?

And i also added fruit last night in what way will this affect my final gravity readings

My question is does racking to a secondary slow or stop fermentation.

My hydrometer is broke and i was wondering since i cant take specific gravity readings how long after the krausen has has subsided should i wait to rack to a secondary. and its a weisen bier by the way.

Velotech Have you tried the new seasonal bluemoon with lime.

Yeah i was thinking that. I brewed this one from a kit expecting 4%-5% and wanted to ensure i got above 5% i like my beer with alittle kick i know its not the smartest wayto go about it but what the heck. And i still plan on putting another pound in the secondary for the flavor.

So i have a Weisenbier going and i was planning on putting half a bottle of blueberry extract in before bottling but the more i read about fruit flavored i decided frozen fruits the way to go. So i boiled around 2 pounds of frozen blueberries and raspberry; not looking for too much flavor, and...

Yeah i do have a glass Carboy i brewed last friday itll be a week in two days so i think ill transfer it to my carboy and let it sit for the weekend and bottel on monday. And the reason i ask about giving it a stir is because im afraid of gettin undercarbed beer and i know the yeast settles on...

I have a Weisenbier going right now, i had in a room the didn't get above 65 it was in there for 3 days no signs of fermentation same SG as from the begining moved it to a warmer room around 70 bubbeling away the next morning.

I know i was supposed to strain out the turb from my weisenbier but id say i have about half of it in the bottom of my primary fermentor i plan on haveing it in there for 10 days total then straight to the bottel since i hear wheat beers are best young. I was also wondering about botteling...