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In doing some reading it looks like I should be degassing every other day for the first week. Also I do not have any Go Ferm just Diammonium Phosphate. Will this be alright?

The apple juice was fresh from my orchard. I had the carboy in my laundry room which is about 62 degrees. I moved it last night close to my fireplace and tonight it is bubbling very slowly, but atleast started. When you talk about swirling do you mean pull the airlock and swirl? I do have an...

Pitched Sunday night and put 1 tsp in then and 2 tsp last night

I have read about aerating, but did not do that. I made 2 different batches of hard apple cider at the same time and they are bubbling away, but with different yeasts

Lalvin 71B

I made my first mead Sunday night. Here is the recipe 5 Gallons Apple Cider 5# Clover Honey 1# Brown Sugar 1# Corn Sugar 1oz Nutmeg I added 1 tsp of yeast nutrient and another 2 tsp at 24 and the airlock is still not bubbling. Should I be concerned?

Thinking about trying this recipe for a party in Sept. I have some old Nottingham (expired in 2011) and some Champagne yeast. What does everyone recommend? What would happen if I used both?

I know this has been asked, but I couldn't find anything specific to my situation. I have two kegs of apfelwein for a party I am having in two weeks. (also three kegs beer) I think the apfelwein would go over better with the masses if it were sweetened. I like the idea of using concentrate to...

If anyone wanted to head over there to purchase some I would be more than happy to share the fuel cost. It would be quite a drive for me but if I could meet someone half way it might be worth it.

Thanks for that. Mine don't look like that. Do you think I can naturally carbonate in the keg being that the carboys were half full? Would the extra head space kill the yeast? Should I just force carb?

So what are the signs of an infection?

I guess not 100% . I can post pic later. I am at work now and this is really bugging me. After I transfered the airlock never filled up. I am thinking I should keg tonite. Usually I use priming sugar to carbonate but now I think I might be bettet to force carb and chill to slow potential...

I brewed a five gallon batch of creme ale. I wanted to split it into two for different flavoring. I was actually trying a variation of a carmel vanilla recipe that I found on here. So I racked into two five gallon carboys. It's been two weeks and I checked it today and it looked like there was...

22299+10=22309

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Awesome, thanks for the advice. I'll give that a try.

Won't I still be drawing the sediment off the bottom of the keg when I switch? That's why I was going to take a glass or two out to get the sediment out. I suppose the draw tube isn't quite to the bottom. Is there quite a bit of sediment left after you switch?

I thought about using gelatin finings and then pulling a glass or two out before transporting. Think this will clear it up good enough? The recipe I use has produced a cloudy beer in the past and needs time to settle.

On saturday 10/22 I brewed a creme ale to take to deer hunting camp which is 11/17. So only about 3 1/2 weeks away. I usually do 1 week primary, 2 weeks secondary, and three weeks primed and in the keg. So I'm thinking I can force carbonate to give the beer as much time in the fermenter as...

Hi TomSD, Still available? I'm interested PM'D you. Thanks