Recent content by peanasky

Check if your area has any restaurant supply stores, they will likely carry something.

Not yet. One more cold blast (sub zero) this weekend/early week and then we should be done. We've still got an inch or two of ice underneath most of our snow, so that should be fun...

Yeah, I think oxygen was the main contribution. My comment on the long term fermentation is based on the assumption that, similar to bottle conditioning, if the Brett had some long-chain sugars to chew on they would consume some additional oxygen instead of producing acetic acid.

Just wanted to throw a quick update on this: Brett Cider V.2: Vinegar, again. I'm thinking the massive oxygen exposure and lack of long-term fermentation is leading to this result. Brett Cider V.3: This one actually turned out pretty damned good! It smells more tart than it actually is. Has...

Fair points all around. I think from the brewer side of things it's that we rarely have to deal with finding "made for fermenting" products. Everything we use is made for beer making, so there's never any question, haha. Personally, I have a hard time getting real cider apple juice, even the...

I'll start off by saying that I am, in no way, an accomplished cider maker. If anything, I'm still a bit of a noob. However, I've been brewing beer for a while (8 years?) and over the last year or so have fallen in love with Brett yeast. It's got just enough funk, can provide some tartness, as...

Sure, I'll make a post in the main forum so I don't clog up the gallon counting :)

2gal 100% Brett Ferm cider v.1 1gal 100% Brett Ferm cider v.2 4gal 100% Brett Ferm cider v.3 213+2+1+4 = 220gal

I've done this a few times, but it's usually specialty grains that I have laying around. I typically end up with something along the lines of an American Brown.

Yeah, I go to their Cedar Rapids location on a regular basis. Nikki and Joe (owners) are good people, despite their general disdain for our homebrew club. Last few times I've gone I've noticed less and less inventory, though I may have just caught them on odd days. The hour cuts concern me, and...

Yeah, it's kind of poor timing. I just happen to have a batch of my house-ish pale ale going and some extra bottles from another beer that I'm submitting. Hopefully next year I can plan stuff out a little better :)

Modified an oatmeal stout to be a touch more cookie-like for my club's January competition turn-in: 30C Winter Spiced Ale. Battled a small saison yeast intrusion and came out just fine in the end. Check it out!

Quick follow up: After this post, I moved the beer to ~70F ambient. Kegged the beer today, 14 days after brew-day. OG: 1.056, FG: 1.012, 5.77% ABV, and 78.5% apparent attenuation. Nice bright fruity beer. Heavy hops with Citra, Mosaic, and Centennial.

Just a heads up fellow Iowans, the IBU Open registration has started! Just remembered this today ;)

Just wanted to report in: I've been fermenting mine at the cold end of things, 63F per the outside of the carboy. It's been going for 8 days now and still chugging along. Anyone experience a long ferment like this? I'm thinking I probably should ramp it up a bit.