Recent content by 416Brewer

Apple cider vinegar, or applejack if you aren't happy with the results.

Cool cool. Simcoe/Mosaic its really hard to miss with that combo.

I don't know about too soon, but I think 12 days is too long to let your hops sit in the wort. You're likely to get grassy flavours from the hops and you'll loose a ton of hop aroma... imho... I'd wait till I got back dry hop for 4-5 days.

My first year Mt. Hood hop cones are still maturing on the bine. The nights are starting to get cold low 40's here in Toronto, Canada. I planted the rhizomes in late may. Anyone else worried about frost before harvest?

Great recipe, Straight forward directions. Thanks @Echo2112 for sharing. This is my go to cider recipe. Bottled 10 gallons yesterday.

Great recipe, Straight forward directions. Thanks @Echo2112 for sharing. This is my go to cider recipe. Bottled 10 gallons yesterday.

Hi all, I've got a couple of first year Mt. Hood hops in containers growing in Ontario. I planted the rhizomes in late May and my plants started flowering this week. The stalks are about 18- 20 feet high and going, which I wasn't expecting for first year plants (but I'm a newb, so what do I know).

Just outta curiosity, what recipe did you use? Where did you get it?

I wouldn't shake them. You want the sediment to remain sediment. The sugar you added started a mini fermentation in the bottle which A) Creates Bubbles B) Creates Sediment. 10 days is still really early in the bottle. I usually wait 4 months before opening my first. Also, Pour gently and leave...

I've been skipping transferring wort into secondary fermenters when I can, choosing to let the yeast 'clean itself up' by sitting on the yeast cake... Does the same principal hold true for cider?

The other day I noticed wilting and browning of the vine. The next day half the bines on my plant had withered and died off. The other half of the plant seems healthy. The vine looks like bark where it died off. Not sure what happened here. But I'm glad it's not a total loss.

Thanks for the quick reply Yooper, I slept a little easier.

I've got two batches of cider going. One with WLP775 English Cider Yeast. The other is Lalvin EC-1118 Sparkling Wine Yeast. Both batches seem to be fermenting,, however only one air lock is bubbling. The champagne yeast formed a krausen and looks like it's active... But no action on the air...

I used Nottingham Ale Yeast to ferment a 5 gallon batch of low gravity blond ale. The characteristics of the fermentation were different then any yeast I've used so far. Just sharing my experience. 12-24 hrs after pitching Wort is clear Krausen looks yellowish and globby No sediment on...

Started brewing last Xmas. I don't really discriminate between styles, but I love stouts and dark ales. I've brewed mostly IPA's while learning the tricks of the trade. I've got a spiced Xmas ale fermenting and an oatmeal stout recipe on deck. How about you?