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Just gotta watch for preservatives... or figure a way to inactivate them. Seems like an easy fun venture

Yeah basement temps in summer ate usually 70-75° now they are 60-65°… slower ferment for sure. Never really had any off flavors at the higher range... but then I brew different beers in the summer with different yeast. Had issues with summer cider fusels before though. This is a 5 gallon...

Airlock activity has begun... all is well. Its a slower ferment. Prob BC at this time of year I am usually brewing cider which is a completely different animal. Basement temps are lower now and I'm not getting the quick ferments I'm used to during warmer months. Just weird because the Krause was...

So by repurposed does that mean brewed in them? Right now I keep my starssan in one but god I've got like ten empties. Got to imagine that they would be the picture of sanitation as I don't imagine ANYTHING surviving in the undiluted salt mix. If a drill and gasket is all thats needed to...

OK so I have been keeping reef tanks for quite a while now. Brewing was a natural complement. I am figuring out that some of my equipment is dual purpose. E.g. had a refractometer for like six years and just realized on my last batch that I can use it for my beer! Lol. Anyway the salt that I...

Just funny since this is my fourth brew and all the others had a nice descending bubble rate over 1.5 weeks. I just have to leave it alone. And forget its there for a couple weeks

So I've got a batch of nb sweet stout going. About four days ago. Good boil. Og = 1.054. The thing is that there seems to be no bubbling at airlock. You can see that the is pressure in the fermenter as the airlock levels are uneven. I broke rules to check gravity and there was THICK Krausen...

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I tried a bag of celestial seasonings in the the secondary on a 5 gall batch of cider. The ginger in it overpowered it beyond being a "note" it actually ruined the whole batch. Lesson learned.

That is tooooo easyy for the gals.... a perfect excuse to start a cider @12% or a Riesling. Broadened the brewing horizons and has been more than well received by the girl(s) ;-)

Point taken... I totally messed up the one cyser anyway on the right. I totally underestimated the crazy strentgth ginger would have on the flavor profile and forgot my organic chemistry that ethanol is used for chemical extractions. I am gonna do what I can and be patient with the left one...

Actually if you look at the pic its the carboy on the left that is in quesion. The two on the right that are darker are at about 14% abc and are done just waiting for them to clear. I've got no worries for them. After I added the additions to the left one there is about a quarter inch of head...

So I put a into of fermentables into a couple of carboys to bring abc to about 14% or so.. to one of those I added some celestial seasonings gingerbread tea. Ingredients are cinnamon, ginger, roasted barley. That's it in that order. Seeing how the apple flavor fades and any fruit flavors fade by...

Thanks cm I will.def post about.the profile when done. I am also thinking about the temp in my basement. Which could be around 58° need to get a thermo on these carboys. All three ofthese ferments went different than my fall cider. Took longer think carts... needed more yeast nutrient than my...

Well this just was racked so its off the inital lees andyhen I just added all those fermentables so I figured I would add a little fermentables.

O.k. added a two part superkleer packet last night. Just checked there seems to be alot of settling but not much clearing yet. But then againg I did a pretty good stir so all the secondary lees got stirred up again.

O.k. figured let's take this to what I wanted in the first place.... added a cup of honey, a cup of dark brown sugar, 2 tbs vanilla extract and four cups dextrose and three cups espresso. Wanted a dark porter sort of twist on it. Figure why not. Not:tank: in any huge hurry. Oh yeah I also...

Thank you... I do believe the malo-lactic is what I have going on. Two things worth noting. 1- I had alot of air space on this ferment as the primary was done in a brew bucket. It has since been racked into a carboy (pictured) . 2- when I racked I made sure to rack around (under) the film.

it tastes sour but not much different than any raw cider. Whenever I take the gravity measure I never remember the actual value but always remember that it correlated to 6% ABV on the hygro. actually hold on I will go get the exact numbers and FG right now......................... o.k. the...