Recent content by rugman

25 gallons total here! = 25602.5

I run 10 gallon batches and usually add 2 gallons of apple juice then 1 gallon yeast starter. The yeast starter is a glass gallon jug of apple juice with cider yeast started 2-3 days before. I mix the molasses and honey together and heat a little (not hot) maybe 100 degrees? to make a little...

I'm going to stick with the inner SE Portland I've been hanging out at the commons lately personal fav.... Belgium style beers farmhouse , Flemish ales. No food, music or flash. You'll drink beer from taps in the brewer on the brew floor next to oak barrels and bright tanks. There are no...

I use molasses and honey in my ciders

These beers really shine with bottle conditioning and pilsner malts with a 90 min boil

About a year and a half age and oak are your friends here!

Add vanilla beans to the end of the boil the yeast perhaps Belgian Ardennes 3522 or 1214 something that that gives esters

As of late I've been hanging out at the commons http://www.commonsbrewery.com/

I was told the best capture temps are on the 40's and early spring and fall are the best times of the year to capture yeast

I've never liked the flavor of brown sugar prefer honey and molasses

Keep it in the primary as long as possible 3+ weeks My recipe is wyeast cider yeast (4766) 1.5 # of molasses 2.5 lbs of clover honey 8 gallons of costco brand apple juice 2 gallons of fresh squeezed (Colombia river gorge brand ) unfiltered

wow!

I have 4 20# i never run out

i bet 400 years ago they kegged it anyway too! I had a tripel beer I bottled and it obviously some where it got infected 25 bottles in Belgium bottles w/ corks after a month it tasted like a mushroom grown on a dirty sock! forgot about the beer left it in a closet 6+ months chilled one and...

Nice! save a few bottles put them in a dark cool place about 12-15 C. and let them sit 6 months...or as long as you can keep your hands off them. ciders really benefit from cellaring ..IMO