Search results

Ok i will make sure not to over indulge on them than. Thanks for help guys.

Yeah i am realising that i am going to have to invest in a temp controlled area for fermenating. The fg was 1.011, and i femrented it with nottingham yeast. My other question is would the burning feeling from the fusel alchols become less offensive when cooled to drink.

When i was bottling my beer i had a taste of the beer, and noticed that it left abit of a burning sensation in my mouth. Once they were carbed i tried one warm and one cold. The warm one still had a little of the burning feeling, but the cold one had no off flavor that i noticed. I am not sure...

thanks man its really sad that there isnt a good lhbs around here. I have been going to Niagara Tradition Hombrew store lately. They have a good selection, but i wanted a canadian place. I will definetly check that place in hamilton next time i need some i think.

Just noticed this thread now. I am from st catharines, and make cider and started doing beer recently. Are there any good lhbs around here for hops? seems to be the only thing i am having problems finding localy.

909+5=914....made a batch last night...also my first time ever using extract, grains, and hops..IT was a blast...Already have a ipa in the works.

i can add that premiere cuvee works really fast also. I had a gallon jar with apple cider and 1 1/2# honey that feremented out in a little over a week. I did add a little nutrient and energizer too.

I have heard of back sweetening with concentrate apple juice. I havent done it myself. Just make sure there is some sort of perservative in so it wont start fermenting again.

Mutton chops....maybe connected to a fu manchu soon...get some lemmy chops going

any help on this one?

Ok thanks guys i wasnt sure what was happening. Glad it should be ok. If it was still fermenting in the bottle should i be able to see bubbles when looking inside a clear bottle? also there was abit of head room when racking, because of a large amount of sediment could that have caused something...

So i have just finished my first cider and i think i have a problem. I started the cider with fresh pasteurized juice and coopers yeast. I cold crashed it at 1.008. Than let it sit at room temp for 4 days and nothing changed on the hydrometer readings. Today I went to bottle it and these white...