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What is your process for freezing your large starter?

Great idea but it's too late for that. I used what slurry I had in this beer so I'll have to either re-harvest from bottles of amber or 2H or I'll have to harvest from this batch of beer. I might top crop if I get back home before it's too late otherwise I'll bottom crop some and build it up...

I've searched but haven't found an answer to this question. I cultured from the dregs of 2 two hearted ale bottles and got a nice starter. I just brewed a two hearted ale clone and plan to harvest from it. Do you all top crop or bottom crop from your existing Bell's strain?? The reason I ask...

A finish of 1.004 might be just right for this if it does go all the way to 17%...If I could get one to finish in the 1.010 +/- I'd be happy...just not 1.020 and above

I'm not sure who is treating it as something other than a novelty mead or who you are referring to, but both meads and wines are novelty to me. My beers are good...my wines/meads are fun experiments that happen to taste decent and cost about as much money and time as what making kool-aid requires.

I have made JAOM the past couple of summers for the holidays, but not this summer. The batches have been so cloyingly sweet it's not so good to me. Some folks like it, most think it's way too sweet like me. First batch I went by the recipe. If I remember correctly OG was around 1.125 and...

My hop spider and bag are home made. The bag is pretty large at 20"x14" so I feel like I've got quite a lot of surface area available. The only problem I have had was this last beer I brewed where I used 12oz total of my home grown cascade hops and that bag was packed... The beer is really...

Absolutely, I should not have used the term blanket for sure...I agree 100% with you. I'm less concerned about the little oxygen introduced that's bouncing around with mostly CO2 for a few days in the bucket having been cracked for a reading than I am for the O2 exposure during bottling...and...

I'm not sure who you're referring to as being offended but it certainly isn't me. Just because I disagree on a certain point doesn't mean I'm offended.

Comparing a sealed motionless bucket to our atmosphere is a stretch IMO. My experience in physics and chem with gases of different densities there can certainly be stratification...of course this must be in an environment where convection is limited. I'm kinda surprised about all of this fuss...

Thanks. I did bottle later that day, but even with the lid off I'm not too concerned about oxygen. The CO2 blanket is still largely intact since it is denser than air. I'm always very careful to cause as little disturbance as possible.

Thanks you two. I was planning to bottle today or tomorrow and checked the gravity this morning just to make sure it had finished well since it was so cold near the end of fermentation. It finished at 1.011 with an OG of 1.066, it smells fantastic...can't wait to give it a taste.

I have had infected beer before. I had a lager that went terrible on me with a well formed white flaky bubbly pellicle on top. I bottled it and it was fine at first and is undrinkable now. This doesn't look the same as the infected lager but is unlike what I typically see 3 weeks after...

Damn double post....it said it never sent

I've done both and this is by far my favorite...not even close

I tasted one of my ciders after just over a week in the bottles and I was thoroughly impressed. It was very tasty, crisp apple taste up front and a nice malt finish to it. I will definitely be doing this again rather than apfelwein. I'm anxious to taste it again once it is fully carbed up...

"side-dressing" I love it... recycled hops:D

After a couple treatments of Neem oil and a couple applications of miracle gro It seemed the discoloration and drying up of leaves quit. I've since used a little urine as a natural nitrogen source as I'm a little uneasy about using miracle gro...some probably think that sounds sick but urine is...

I just bottled my batch. OG was 1.054 and it finished at 1.010 which was higher than I thought it would. It is plenty sweet IMO and now I'm curious what it would have done with just straight apple juice and notty yeast. Mashing at 160 definitely gave some unfermentables and some body to this...

not heavier...but more dense...