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I just bottled this last night - thanks for the great recipe. My gravity only came to 1.045, but that was because I didn't calculate my wort volume correctly (I had something under 6 gallons at the end of the boil). I used White Labs 002 since I had a fresh yeast cake from a mild recipe...

I used a recipe that was published in BYO magazine (I forget the issue/date) under the Style Profile section. The recipe went something like this: 10 lbs Belgian Pils Malt 10 oz Caramunich 4 oz Biscuit 1 oz Kent Goldings - 60 minutes 0.5 oz Styrian Goldings - 15 minutes 0.5 oz Styrian...

For the invert sugar, I followed directions I found while searching Google. The ingredients include water, sugar, and a small amount of citric acid. You heat it up to boiling, then let it cool. I heated mine a little longer in order to caramelize it a bit. Nonetheless, I ended up scrapping...

I'm looking to make one of these in the near future (this weekend if all works out). Here's my attempt at a recipe based on what I've read here and gathered on the web... 9.00 lbs. Belgian Pilsner 1.00 lbs. Wheat Malt 0.75 lbs. Caramunich 0.25 lbs. Caravienne Mash around 152 degrees 1.50...

Thanks for the responses. My main challenge to extended aging is free space. I do my fermentation in a small coat closet, and if I utilize a plastic tub + ice water to control the temperature, then there is only room for one carboy. I was hoping to go ahead and bottle, as bottles would...

Hello everyone! This is my first post on these forums. I've definitely found lots of helpful info on here by lurking. I've been brewing beer for several years, but I am currently working on my first batch of simple cider/apfelwine. Does anyone have any advice or recommendations for whether...