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I agree 3 weeks min. Although I normally put 6 in the fridge @ 2 weeks. The longer they sit before chilling the better. I normally only chill 6-12 at a time so by the time I put the last 6 in it has been in bottle 2-3 months. It always get better with ages

Sierra Nevada pale ale. So good and it's my go to craft beer

No gravity readings as of yet, and I am not really in any hurry to get it packaged, and probably will not have time to for another week or two. I try not to take a final reading until I bottle. I also find it hard to believe that me taking a few quick pics could do anymore damage than the...

Yeah I doubt there is a whole lot of oxygen in a closed temp controlled fridge. I know that I am probably over worrying. But I didn't pull the blow off until vigorous fermentation was done and then I added the airlock w/o liquid in it. I never planed on dumping it. Mor worried about the...

If your batch is 5gal I would go with 5oz corn sugar works out to be about a cup

Well I made plenty of them, let's start with what I have here 13# 2row pale 2# caramel 20L Mashed at 152 for 75min Sparged twice at 170 each sparge rested for 10 min. 1oz Mosaic @ 60min. 1/2 oz Mosaic @ 30min. 1/2 oz Mosaic @ 15min. Pitched safeale-05 @74 degrees F...

A little back ground and my recipe. 5 gal. Musselmans apple cider 10 cups sugar 1 packet Red Star champagne Yeast I took 5 cups from the cider and added the 10 cups sugar, I was aiming for caramelization but pretty sure I missed that as I was worried of burning it. Added that to the...

I assumed that I plan on using the red star champagne yeast. I have been brewing beers for a year or so now and I am ecstatic about this batch of cider. The whole family is I think. Is this better still have you tried it carbd yet. Is it to sweet with the late honey edition?

i would like to try this as a 5 gal. batch. Would i be safe to just multiply all of your ingrediants by five?

You frerment in primary until almost complete then d-rest for 72hrs and then transfer to secondary Then You need to lager 1 week for every 10 points of gravity. Example OG is 1.062, FG is 1.018 you would lager this beer for at the least 4 weeks I would go for 5. No need to go two or three...

Problem solved the vinegar worked great

No doubt bottling

That sounds like a good idea. My next step was to put in the keggle and boil for 20 min or so I have been scrubbing bottles for the past hour to no avail. Most are coming clean but there are several that are not I think I will soak all in vinegar and water. I use a Rubbermaid tub. It is...

I did use hot water and I do have a little hard water in the area I live in I will try letting them soak in some more hot water and the. Dunk in my easy clean no rinse sanitizer. I normally don't leave them over night this is the first time I have ran into this problem

Left some bottles to soak in oxy-clean overnight now the bottles are covered with a white film. Any suggestions on the best way to remove this film. Uggggg I really hat Bottleing

It really is more irritating than any thing the bottles are slightly carbonated so it is drinkable. I think from here on out I will try some different things such as adding half then the other half. Maybe even a light stir. In my opinion kegging seems like the way to go. I am getting to where I...

Well I Now have a controller, fridge, 2 kegs a a regulator and a co2 tank so really at this point it would run me less than 50 to start kegging, my friend has a faucet he doesn't use that I can get at a decent price. So all I really all I need is the pin-lock connectors. It does not cost 400 if...

I will begin kegging in the near future

I am convinced that it was an uneven mixture as well. But I have to be honest I don't think ibrewmasters calc was accurate. 2.83 oz just seems like way to little. But it was the calculation it gave me so I did just that. So I think it was a combo of not quite enough sugar and the priming...

This is what I normally do and exactly what I did with the table sugar