Recent content by OcularTrauma

In! I can dream, can't I? :drunk:

From what I'm seeing, if you use fresh pressed from an orchard or if you are using a store brand with solids in it, its probably not going to clear. After my experience with straight hard cider, I think pectic enzyme will be your friend if you want your graff clear. I'm reading conflicting...

My notes say the wort was about 100-90°F when I dropped it in the carboy on top of 2 gallons of straight from the fridge (38°F+/-2°F) fresh pressed apple juice, then topped it off with another 1.75g of said juice. Pitched BRY-97 @ 62-64°F and fermented low and slow. I let it free rise up to...

Ok, so I made this with 4 gallons fresh pressed cider, 3.3lbs LME and C80/90 and its been in primary w/ BRY-97 since 12/23. I fermented around 66-67F for 2-3 weeks then moved it to my 56F "cold closet" to settle and clear. It's not cleared. I added gelatin on 1/30 to try to move it along but its...

Just found this thread! I've got my second batch with some BRY-97 rocking and rolling, so add another 10 for me! 2612.5+10=2622.5 :rockin:

Man, that BRY-97 is STILL going! Still pushing bubbles when I left for work this morning. I get a strong alcohol and apple smell from my airlock, but I'm using vodka in mine. :o I've had no experience with honey malt, but I do think the honey flavor would go well in this. Crispin has a Honey...

Pressure kinda depends on your kegging system. I used the same pressure and temperature settings I would for an ale and let it slow carb for a week and got great carbonation. After it reached terminal gravity, I let it sit for a week, then cold crashed the whole carboy for a week, then left it...

Well, I roused it and left it on the yeast for another week and it hit 1019, so I figured it was done. Its been in the keg "lagering" in the keezer for about 2 weeks now. It smells simply incredible! Good thing I'll be out of town till the 26th because its going to be tough to keep my hands off...

Anyone used liquid malt extract? Last time I did this, I followed the original recipe exactly and it was great! This time my LHBS was out of dry, so I picked up 3.3lbs of LME. I've read that its 1.25:1 for LME : DME so I'm gong to use 2.5lbs. Any issue there? I'm also switching over to C120 so...

Well, its been about 3 weeks and I'm down to 1.020. I bumped my fermentation temp up to 65°F and roused the yeast about a week ago, but its still not moving. I've had 2112 stick on me in the past, I solved that with a little bit of DAP and Fermaid-K. Not sure if I should rack it, feed it...

No worries! It does make beer, its just very sweet. If I wanted a Brewcraft/Rogue kit, I'd look at the Shakespeare Stout.

Just my $0.02, but not sure I'd do this kit again. It was very expensive at my LHBS after I added the PacMan. DGA is my go-to commercial brew and the kit just... didn't do it for me. I think the "Brewers Crystals" really kinda threw things off. I fermented it at the lower end of the...

I'm still new at this, so $0.02: The first time I did a common, it took FOR EVER to finish fermentation. It stuck at 1.038 and it just sat there for weeks. I raised the temp an bit and then added a bit of nutrient & DAP and it finally finished out at 1.014. I plan on taking gravity readings to...

Thanks Yooper! :rockin: The wort and the fermentation smell amazing on this one. I brewed it up on Sunday and hit all the numbers right on the head, so I'm pretty excited. Fresh 2012 Norther Brewer smells amazing! I might end up a little more hoppy than the original recipe, but I don't really...

I know its a little out of season maybe, but I'm making this tonight per the all grain recipe. California Common is on of my absolute favorite styles but somehow this one has eluded me for a while. I have high hopes! My "fermentation closet" is in the high 50's now so I figured, why not? Smelled...