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Thanks for the input everyone, i may just try the smoked peat moss and oak idea to get some of the flavors i want. Like i said, i just thought of the idea while laying in bed.

OK, so heres my idea. I was thinking of making some kind of barleywine style beer somewhere in the "amber" spectrum and once its fermented out, adding some kind of alcohol to boost the abv, but also help keep it smooth. I was thinking some sort of high end sipping whiskey or rum. Anyone have any...

when i bottled... i quickly boiled 5oz of priming sugar, cooled and poured in the bottling bucket. Siphoned the beer into the bucket, gave it a quick swirl, then bottled in 12oz bottles with oxygen absorbing caps. same basic process i always follow

ok so here's a little background info.... last november i started an ocktoberfest and let it lager in the basement all winter. Middle of march i bottled and its been sitting in a closet eagerly awaiting this fall/winter when im going to drink it. But the few days have been 95 degrees +...

i just wanted to know mostly if leaving the irish moss in there helped it clear more, or after the boil it would have the same effect if it was removed. edit: thank you for the quick response :)

Quick question about irish moss. When you add it to the last 15 minutes of the boil.. do you want to leave the moss in the wort when you transfer to your carboy? or is it fine to strain out with the hop residue when transfering. I ask only because i dont have a bag to throw the hops in, so i...

thanks for the welcome! and i realize that the brew will change when its finished, i was just curious since the hops seemed very strong. According to the instruction sheet IBUS should be around 19.5 (not sure what that means) and SG around 1.055 (wound up with 1.074...) @ RCCOLA by partial...

I brewed by first batch of beer tonight and i dont like an extremely hoppy beer... i ordered a kit from midwest (http://www.midwestsupplies.com/honey-weizen.html) and brewed it as per instruction... steep specialty grains 30 minutes, add lme and 1 oz hops, boil 30 minutes, add honey, boil...

I've done a few ciders now where i have used 4.5 gallons of apple juice with a few cans of concentrate, and sorbated/backsweeted with a couple cans of flavored conc. well anyways these ciders take quite a while to mellow out and actually be drinkable. they have a really "hoochie" taste for...

if you backsweeten with apple juice you can't carbonate unless you keg....

i don't get how you have nottingham stop at 1.006. I use nottingham almost exclusively for cider and i've always had my FG be less than .998 (OG ranging from 1.050-1.075)

i started a 5 gallon batch of blueberry/pomegranate cider the other day, and i added a half pound of lactose and some maltodextrin. I warmed up some water and dissolved the lactose and malto in it, but i noticed the lactose seemed to sink to the bottom. Since i added this to the primary do you...

ascorbic acid is fine, maltodextrin is fine, from concentrate is fine. (some will say no, but it doesn't hurt anything.) what you want to look for is ----- sorbate, ------metabisulphite.

first of all i wanna say that you are doing fine and you shouldn't have any problems with your cider :) even with that small hole, there would be a blanket of co2 on top of the cider that will protect it from oxygen, so that shouldn't cause any problems. Montrachet yeast does stink quite a lot...

Thanks for all your help! I bought some maltodextrin, which helped a considerable amount when I added some to a bottle that I opened. I'll also look into the tannins for the next batch that I end up brewing. I appreciate the responses greatly!

the way to know how much the honey effected the sg would be to drop a hydrometer in there and take a new reading after the addition of the honey.

what exactly do tannins do for a brew?

i picked up some maltodextrin and plan on bottling the butter rum cider batch soon, so i'll try it out on that one and see how it goes.

and sadly again, i want to make a cider drink that the swmbo can drink and she cant have gluten, thus, no malt :/

what you would want to do is rack off the lees, cold crash, rack into the keg, then add the concentrate and force carb.