Search results

3/4 cup of corn sugar low boiled until clarified. Cooled and poured into bottling bucket. It jas been 2 weeks with no carbing. Do I wait or uncap my cider and reprime? Madeany a gallon and have never had this issue. Side note: previously I was brewing in Alaska. Now I am in Texas.... climate?

3/4 cup of corn sugar low boiled until clarified. Cooled and poured into bottling bucket. It jas been 2 weeks with no carbing. Do I wait or uncap my cider and reprime? Made many a gallon and have never had this issue. Side note: previously I was brewing in Alaska. Now I am in Texas.... climate?

So far, I've been lucky on the fermenting front. My newest batch, which was pitched with Nottingham on the 14th (17th today) has completely lost all foaming activity. There is still some gurgling every 4 to 5 seconds in the airlock. Is this a trait characteristic of this yeast, or do I have...

So, it's not in the boil. It's not in the secondary. Where does this part of the equation fit? Thanks for the translation...:p

How long will Apfelwein keep in a carboy? Thanks for any response... :fro:

Homemade airlock. I'm gonna make some Apfelwein. Made it before... delicious.I am away from my equipment for a while. I have tons of non-preserved apple juice (natural), tons of 22 oz. bottles, and a packet of Montrachet yeast. Tons of honey and/or brown sugar at my disposal. Just no...

Anyone have tips on this? I made a batch with Orange Blossom honey and was delicious. I want to make this same with ginger. Never used it in brewing... Any suggestions? fresh, candied, granulated, etc. Thanks for any replies! Candied would seem the most favorable, but please enlighten me...

The recipe I am following now calls for adding whole coffee beans in the secondary. If I were to follow the experienced brewers methodology, I would assume popping off my stopper/airlock, taking a hydrometer reading, adding coffee beans, and re-attach stopper/airlock. Am I trackin'? ...

I brewed my first porter, which consisted of brown sugar (1# for 5 gal.) After the cold break I took my first hydrometer reading which hit 1.056... which is great. I sampled the hydrometer jar brew and it was quite sweet. Is this normal? Sugar = sweet, I know. But it seemed a little over the...

I'm looking for a Porter, Stout, Barley Wine that can take a year of shelving. I need to brew soon and I don't have all grain capabilities, yet. I have until late January to get something bottled. I leave country for a year and want a good homebrew to come home to. Anybody got a good, beginner...

I'm looking for a Porter, Stout, Barley Wine that can take a year of shelving. I need to brew soon and I don't have all grain capabilities, yet. I have until late January to get something bottled. I leave country for a year and want a good homebrew to come home to. Anybody got a good...

I'm gonna make some a version of Apfelwein tonight and was curious about the addition of some Orange Blossom honey. I'll be making a 5 gallon batch. Do I add honey in lieu of dextrose or meet in middle, 1# dextrose, 1# honey. I have 3#'s of honey I can use. Any recommendations of do &/or...

:mug:I have an Amber Ale that fermented well in a week. I siphoned it off into secondary and it cleared quickly. Got some light bubble action a couple more days and has reached a pretty slow crawl. I want to make room for more brew. How logical is it to bottle in the next few days and finish...

I made a 2 gallon batch of JAOM a few weeks ago. After reviewing the recipe today, I realized I had used 2 TBS of yeast as opposed to 2 TSP. What shoud I expect? The airlock was steady rolling for about 4 days. As of late, it has simmered down considerably. Been about 2 weeks since...

I moved a Pale Ale from primary to 2ndary and initially it looked like one of those cube, caramel candies... which I expected. After the transfer, the clearing began a couple of days later and airlock activity was very slow. That was a week ago. As of yesterday, the carboy has become the...

I want to add a hint of rosemary to a batch. I plan on brewing tonight (11/12). I've searched this site and it appears that about 1/2 tsp to 1 1/2 tsp at the last 15 minutes of the primary boil should do it. Has anyone had success, or lack of, with rosemary. Looking for a winter spruce feel...

and dry hopped Pale Ale. My 5 gallon came up a about 1/2 gallon short, due to sludginess of extra thick bottom layer. At this point, can more water be added, or do I enjoy a delicious 4.5 gallon batch?

Is there a particular paper stock that works best for bottle labels? Thanks in advance for any response.

I'm intending on brewing my 4th batch of brew today. The first attempt flopped due to lack of cranial intervention. The 2nd & 3rd are delicious. Now I'm gonna ask my SQOD (stupid question of the day). I'm looking for Alexanders Pale Malt Extract for a recipe I found online for a Winter Cream...

in my bottles. Just bottled this past Saturday the 23rd. Some of the brew has minute amounts of sediment in the bottle. Is this gonna dissolve, dissipate, or do I need to guard against this? Thanks for any replies.