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http://imgur.com/EwAsKCv thoughts? -left fresh-picked strawberries out a little too long -found them bubbling from spontaneous fermentation -added a little water and let them do their thing -result actually tasted pretty good with no nasty off-flavors, and no mold after weeks sitting out. -on...

Yep, tastes very good. Very esther-y (banana) as would be expected with Belgian yeast. nice color and clarity. there is a very little bit of a thin metallic component to the nose right now but I am hoping that ages out. The mushroom and saffron are very subtle - can just barely be...

nice lookin pup~

I am doing one soon with about 3.5 lbs light lme, about 2 lbs light dme, 1 lb Cara 20, 1/2 lb each wheat and 60L, 1 lb Panela. a gallon cider. belgian yeast and sazz hops. We'll see :)

good cat name. where y'at?

Thanks, more specifically though, my question is: it's it safe to add fresh, local, preservative-free, pasteurized cider directly to the wort after boiling and before pitching yeast? Or do I need to sterilize with campden tabs and wait 24 hours?

thanks. if my cider is pasteurized, can i just add it without worry? I forgot to add the campden yesterday and really wanted to brew today, d'Oh!

One more noob question if using meta bisulfide, do you need to be converned with killing your primary yeast?

Thanks. Is pasteurized/no preservative cider safe, or still needs clampdown tabs? Headed to lhbs now.

Or would you recommend using flash pasteurized cider and just tossing it in as is?

Thanks guys. If I use I unpasteurized cider then how could I keep nasties at bay if I don't boil the cider?

I was trying to formulate a beer using apple cider. I was thinking about doing a few lbs of grains and a gallon of cider together into a batch so there is a malt base, a small amount of a really clean hop like saaz of hallertau, and *maybe* some apple flavor (and if not, heck, it was still...

wow, sounds great guys!

I can't imagine the first one would taste good even in cooking....I don't know how it got so bad but it has lots of inky, oxidized, and an off flavor I can't quite ID but seems like it is too much hops in too dark and small of a boil. The other one mihght actually be ok for cooking, too much...

I have nearly two cases of beer (one was supposed to be a DIPA and mostly just tastes like ****, one was a super simple extract pale ale, and I find it undrinkable due to off flavors). these aren't good "aging" beers and they have been bottled for many months. Good uses for beer that just...

Bottling day, Otter Creek Stovepipe Porter > Dogfish head Olde School from the cellar > Uncarbonated sample > Sample carbonated in my seltzer maker

first recipe post as it's the first that I think is tasting great going into bottles. Figured I may as well keep my notes here. 7.0 lb Pilsner LME 1.0 lb Dextrine 0.5 lb Crystal 20L 0.5 lb Crystal 60 L 0.5 lb White Wheat 1.0 lb Colombian Penela Sugar 60 min 0.75 oz Saaz pellets (3%)...

I'm not trying to be an instigator, just curious. If your mash passes the iodine test there are no starches in the wort, right?

just a thought..... If you don't have an allergy to grains or celiac, and are just doing this as a diet because it feels good to you. then what is it about converting grain starches to sugars and the converting those sugars to alcohol that is different than taking other starches and converting...

you are probably making hard cider with wild yeast found on the apples. It could explode if you leave it in there. You could put a stopper with an airlock on it or even a sterilized balloon. If the yeast does it's work before bacteria, it will be safe to drink. Whether it tastes good or not...