Recent content by Coldfrog

Just completed the second 5.5 gallon batch with Bubbles yeast. Both were 1.060 SG and 1.000 FG with the same light straw color and good apple flavor and light tartness. I fermented them both at 58 degrees. Total acidity was 0.6% for the first batch and 0.75% for the second, both in the 3.2-3.3...

I dump a new batch of juice on the yeast cake if I like what I am transferring out of the fermenter and have room for another batch at the time. I’ve never had an issue with contamination or off flavors, though I pressure transfer with CO2 so the fermenter is never open to atmosphere except for...

I’ve had it happen before with cider (accidentally unplugged fermenter controller and temp dropped). I sucked approximately 2-3 pints into a 5 gallon batch with no ill effect. The final product had no noticeable difference in taste (house recipe I’ve made a dozen times - so I know what it should...

I’m getting no sulfur smells at all so far. I use fresh cider from Cedardale Orchards, it is sweet cider/pasteurized and they use a variety of different apples depending on what is coming off the trees. I use their cider for a base for every type I make as they always come out good, it always...

Bubbles is bubbling away nicely. Pitched into some local juice on Saturday at 1.060 SG and was bubbling Sunday morning. Fermenting at 58-59 to see how it retains the apple flavor.

I picked some up yesterday from a brew shop in Vancouver, WA (Bader Beer & Wine). I haven’t brewed with it before, but it sounds like it is a seasonal release. Will be doing 5 gallons of cider with it as soon as I can free up the fermenter.

It’s been a long time since I’ve drank beer, but my impression is that it retains some “saisaonness”. It definitely ferments clean, and it retains quite a bit of apple flavor and crisp tartness, as compared to ale yeasts and others I have used. I just finished a keg in which I added in blueberry...

I go straight to keg. I’m usually fully carbed in about two weeks. I don’t shake the keg as I’m usually finishing the previous keg, so I don’t need to speed it up.

Lots of good ones, we use Fidalgo Coffee Roasters Classic Cold Brew Blend. They are out of Burlington, great little roaster if you are North of Seattle.

It takes a while for the nitrogen to go into solution. I bought one of the replacement corny lids with three posts with a carbonation stone at the bottom of the extra gas post on a hose. With it I put in the coffee, hook the nitrogen up at 5 psi, purge out any air and then raise the pressure 5...

My house cider is 5-gallons of juice from a local cider producer (1.068 sg) with Belle Saison yeast. I set the minimum temp on my fermenter to 68 degrees and let it ride (usually gets in the mid 70s when yeast is active). I’ve made 6 batches so far and everyone loves it. It ends up at 1.000 sg...

Yeah we pay $9-13/lb for local roasts that we cold brew with. I make 2.5 gal keg batches with 3 lbs coffee to 3 gallons water, with a 48hr cold soak. Makes for a strong cold brew.