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Should be good. I did something similar to this, including the nottingham, only I added dark cherry extract and it's smelling fantastic. I haven't exactly tasted it, it's been aging in secondary for only a month, but nottingham will probably make an awesome cider/graff.

Good question. I splurged on PC pineapple juice. 1.79L cartons. NOT FROM CONCENTRATE. This pineapple juice is crazy. Actually, it ends up being only 1$ more expensive per litre than the crappy oasis from concentrate. The difference between canned pineapple and fresh is like the difference...

I taste tested it during the switch to secondary and it was beautiful. I hope it stays as good while aging. Maybe ale yeast is the key. I was never too impressed with lalvin.

I made one a couple of weeks ago. Only I used 1 gallon and 1/2 of pineapple juice and topped the rest off with apple juice. Took almost 2 weeks for the gravity to go down to 1.000. Didn't use any yeast butrient or anything of the sort. Maybe I'm lucky it fermented at all, heh heh. Used saffale...

Went with the allen's. Not from concentrate and absolutely delicious canned goodness. Tastes fresh. I tried the organic concentrate/water and it's just not as good, tastes old and lacking in flavour. I bought a gallon of pineapple juice as well. That should be interesting. I don't think I'll...

I'm going to be making a cider soon, but I've been trying to decide which apple juice to get. PC organics apple juice looks good but it's from concentrate with filtered water. Allen's and Rougemont is always tasty though, and not from concentrate.

Great info, thanks!

Fair warning: This is not really a lighter version of a gulden draak clone anymore, due to the vast differences, my not following the exact recipe. There are a few different recipes out there. I chose the one with the less specialty malts due to unavailability. I also cut the grain bill in...

Oh sure man. Will post later, cooking food and getting ready to make my beer right now.

I'm going to make something of a light Belgian ale tomorrow. The recipe calls for brewers gold as the main bitter, followed by tettnang a little further along the boil. I have no brewers gold or anything near that kind of alpha % besides the bold chinook, which I've never used before. I've...

yeah, there's been more than one posted here.

This is really great info. I would normally prefer best of both worlds, the cheat taste I had from my secondary was strong in the alcohol department, not that it's above 5%. I don't really dig that. Still going to drink it though, I mean c'mon. As for experimentation, you can only go...

No style in particular. This was my 2nd all grain mash. I like to jump straight into experimentation. My local brew shop only had saaz pellets at disposal. So considering that, I just ordered 12oz of different strains from ebay. Here was my bill: 6lbs 2-row 6lbs pale ale malt 1lb munich...

Wow, that's pretty cool.

1oz saaz for 60 0.5 saaz for 20 0.5 saaz for 5-7 OG was 1.052 Boil was on an electric kitchen stove that happens to be pretty weak. Still got a rolling boil but I hate those new red light nuisance stoves. Need more power. I miss the old black coils.

What could I add to a beer that isn't bitter enough that's safe for secondary? Souring agents? spices?

Hey, turns out I did a batch sparge. I just let it sit in the grain for much longer than I needed to. I also had a cheat taste. It's pretty good, though not bitter enough to my liking and it's a little acidic as well. Not bad at all though. Would drink. If I would have added some herbs to...

Yeah, I'm getting a clear picture of the whole operation now, thanks to the board members. It's appreciated. Also very glad I'll be able to drink a beer I totally screwed up.

This is the first pale beer I make though. I think it might end up tasting like a cross between a munich and a VERY lightly flavoured cerveza.

Just moved it to secondary. It is lacking in something but will be drinkable. Kind of a weird beer.