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so this beer went perfect...until i bottled. bottled cold, so i diluted the candi syrup and boiled it, added to bottling bucket just like i do with my sanitized corn sugar mixture...the samples of this beer were always amazing btw... bottled 20 or so belgian bottles with a cork and the rest...

ok thanks. For the simplicity syrup, you have 34gr per gallon, is that assuming the beer temp is cold? I've only used corn suga in the past and will ajust the amount based on the current temp of the beer, regardless of fermentatio temp. It has always worked for me. I don't want to under carb...

so i brewed this yesterday, ( one d-90 and a d-45 to be added add high krausen) was slow to take off, so I raised the ambient to 70. As soon as I saw activity, i lowered it to 63 ambient, not fermet temp. Is it ok for ambient to be 60 to keep ferment range in upper 60's? ? I don't want to stall...

happened to me too...did a vodka/cinnamon tincture, poured it into a brown ale that I had at 50 degrees...this big white congealed looking mess immediately came to the top....like olive oil dressing in the fridge...major separation. So I et it rise to ambient temps and gave it a shake. Still...

i have this grain bill, but only centennial, chinook and citra...don't ask...I could drive 45 min to my lhbs and grab 2 oz cascade, but does anyone have a suggestion to make these three hops work in this grain bill for a pale ale? I obviously won't have the gravity for an IPA, so i'm hoping to...

I guess it wasn't me then, b/c I had the same efficiency issues and I even emailed them to find out if they changed the settings or something...sucks, I have over 30 recipes with them and have used them a lot, at one point my only vendor...I could always count on a great crush and great service...

great thread papps, thanks for all the information... I did a cider back on Nov 23 using a cry nottingham yeast, unfiltered organic apple cider and dextrose. It was actively bubbling for 3 weeks, so I let it go and took a hydrometer sample on 12/21 and got 1.010. Time got away from me with...

Mine has now been in the primary for 4 weeks...still bubbling...took a gravity reading and the OG was 1.011...weird thing is, at 65 degrees, i have a slight effervescence to the cider! not sure what to do here and whether to back sweeten or just add some apple pie spices, the cider has a hint of...

I'm still bubbling away at 18 days....

I am 10 days in and sill getting activity in the airlock, a bubble every few seconds. I'm not going to take another gravity reading for a week or so.

so by lowering the concentrate to 3 cans from 5, if we're not doing a still cider, should we just let it carbonate fully, or do we still need to pasteurize at some point? I rehydrated my yeast prior to pitching to try to lessen the stress and it's rocking now at 48 hours. Even has a mini...

hi mike, is the updated recipe 3 cans of apple juice concentrate instead of 5, but everything else is status quo?

4th now, 2 kits from NB were spot on and slightly over, it used to be the opposite, I was always high with BMW and slightly low with NB...something definitely changed, maybe when Scott left....

hi, I was wondering why you rack into a 5 gallon carboy only to rack again into a bottling bucket? Is this to reduce sediment? Or could you just rack into a bottling bucket if you are going to carbonate the cider? thanks.

I am seeing lower efficiency from them for the first time-nothing has changed with my system and my volumes are spot on. None of these beeres were huge, but: 1.063 @ 75% efficiency was actually 1.058 1.059 @ 75% was 1.055 and 1.061 was 1.056 they also forgot some hops in the order I received...

I wonder if they changed the setting on thier crush. My last three bathces from them have come in under gravity by 4-8 points. Nothing has changed in my process and I even mased for 90 minutes on the last one. I always used to come in slightly above gravity with them, even if I wound up with a...

hi, are you fermenting htis at 68 ambient or 68 wort temp in a controlled chamber?

I bottled this tonight, i got lot of spice (expected with rye), but also lots of clove...god i hate belgian yeast for that exact reason. I hope it dissapates, i just did a saison with 3522 and it came out awesome....everyone goes crazy over 3711 and i attenuated down to 1.002, but i despise...

I have had mine in the primary for 30 days, crash cooling now at 46. Did you add yeast at bottling? what temps are you aging this? I plan on bottling after a few days at 46 degrees, letting it come back to room temp to carbonate, then aging it for a few months like you suggest. not sure...

Hi vtbiscuit, First and foremost thanks for the great communication re:the event. second, I dropped my beers off at Home Sweet Homebrew Saturday. George told me it would be cellared, so i explained to him that it was just bottled a few days ago and needed ambient temps. he stated that all...