Recent content by BobAgain

Hey, K. I've made this one repeatedly. It's delicious. In answer to your question, per 5 gallon batch I use 1/4 cup boiling water, with 4 bags of Black Tea. I let that cool and then squeeze one or two fresh limes depending on size and juice. I've kegged it after a month and after a year. Using...

Think of it as cold crashing.....

I've been following along, and it smells great from here! I'm salivating....I've had a couple of batches fool me into thinking that they were finished, only to end up with a much lower SG a few weeks later. In my case, a change of temp in the basement was the culprit once. Lookin good!

(FWIW, is there such a thing as too much aroma??) I am a complete noob to dry hopping, but I did my first on an Australian Pale Ale this year after the FG hydrometer sample seemed almost insipid. It had a great nose thereafter, and the more it sat in the keg, the better it tasted as well. A...

Hi Mark, I make mostly Graham's English after running sweet/dry experiments on the family. I rack into the keg, bleed the air off/put it on CO2, let it chill in the fridge for a few days, and then carb at 25 psi. I'm pretty lazy so I only agitate for 5 minutes or so and then put it back into...

For fun I made a batch of cider without additives except sugar to bump my OG to 1060; Members Mark cider from Sam's, table sugar (added to AJ and let dissolve), some Notty (and, of course yeast nutrient). Primary for 6 weeks, racked into secondary and I let it sit..and sit..about 9 months. I...

I've had repeated good results using Members Mark AJ from Sams and bumping it 20 pts using inverted sugar/AJ, 5 tsp of super ferment, Notty for a nice slow ferment, and then 1 tsp of malic, and K-meta and sulfate when FG hits around 1010 or so. Interesting nuances from batches that: 1. I...

My last 3 batches have used Notty with 5 tsp of super ferment (for 5-6 gal) and had NONE of the off nose qualities that my first two had. Batch 1 had no SN and batch 2 had 1 tsp of it. I suspect that there are other similar products, but I have become a believer in helping that yeast.

sorry, have only done it in bulk so far.

That looks good, Joe.. So the CdeC has a sugar component to it? Sorry Rocketsan, I missed your question. Yes, the CdC has sugar. I found the equivalency here: https://www.homebrewtalk.com/wiki/index.php/Bottle_conditioned

I've made 5 batches of hard cider over the past few months, increasing my super ferment addition from batches 1 to 3. There's been a direct relationship between more sf (now using 1 tsp per gallon) and less/no off odor. I am fully convinced that it's cause and effect. I may start to look around...

I'm on my 5th batch of cider. The first 4 I fermented until finished, sorbated, added k-meta and then backsweetened. Everything seems to have worked well. So of course now time to change things up. Batch 5, using Notty, has been slow. OG 1062 3 weeks ago and it stalled at 1034 until I warmed...

I've done the same backsweetening, but then also added 1/2 tsp malic acid. Kegged a batch just after Thanksgiving and the improvement from then until now is significant. Wow this is good (now). I'm going to bottle condition my next batch (without adding the AJ) to see what its like in a drier form.

Thanks, Union!

I experienced a similar issue with an old IPA kit. It just quit at 1018 so I'm very interested in solutions here, too.