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I didn't bother checking my OG. I probably should have, oh well. I guess I'll just make another batch with corn sugar to compare.

I used the Montrachet yeast though and not an Ale yeast. I see it bubbling away. I guess I am more curious if I should let it ferment like Apfelwein or like a graf. I imagine it needs to ferment for a long time like the Apfelwein but I wanted to get some opinions. Thanks!

I started making apfelwein last night and realized I didn't have any sugar so I substituted 2lbs of extra light malt extract. Will this still be OK?

I was worried about lack of enzymes, I guess its not an issue though so I will do the 2-row instead. Thanks! Wyeast 1056 is an American Ale yeast. Any other suggestions about perhaps a different yeast type would be much appreciated.

I have been playing around with what I want to do for my first AG recipe. I know that this does not adhere to any style guidelines but I was putting together some profiles that I like in beer. Its sort of a kolsch/cream ale/wheat beer. Go easy on me, since I have really just started brewing...

I did have an airlock. I know, I wish I had taken a picture with something besides my crappy camera phone. I guess the 3 things that got me worried is that the fermenter was outside on my balcony, you cant tell from the picture but that gunk on top was bubbling, and when I opened it up, it had...

I started brewing a vienna lager about 3 weeks ago and it has been sitting outside on my balcony. I brought it inside today to move it to a secondary. When I opened the bucket it smelled pretty sour and it looked like it could potentially be infected. I am worried that it may have gotten some...