ISO: Modern Times- Black House, Blazing World, Fortunate Islands; Creature Comforts Tropicália; anything out of Vermont not named Heady Topper; Maine Beer Co; New England Brewing Co; BA stouts/porters.
FT: Jackie O's Oil of Aphrodite, BA Dark Apparition, Darkhorse Plead the 5th and Double...
I'm attempting to make a clone of Short's Brewing Peaches and Cream Ale. The problem is that I overshot the OG and its projected to finish at 8.5% ( I wanted it at around 8.4 max)and I still have to rack the beer onto peaches in secondary which will increase the abv even more. Whats the best way...
Last Fall I made a hard cider with pasteurized, preservative free apple cider and Nottingham yeast; no other ingredients were used. I tried one three months after bottling and it was very sour, almost like Warheads candy sour. I opened one every other month after that and they all have remained...
Last year I made the popular Ed Wort apfelwein and it took around 4 months before it was drinkable and around 6 to get really good. This year I used apple cider instead of juice and Nottingham ale yeast instead of Montrachet wine yeast. Will this have an effect on the length of time until it's...
A friend and I brewed an 8 gallon batch of russian imperial stout, split it between two primaries and added a 1.5 packs of safale 04 to each. The OG was 1.100 and after a month in the primaries it has stopped at 1.030. This seems a little high and we don't it to be too sweet. We've heard of guys...
I'm thinking that CTS found the problem. After the boil I added a gallon of water to top off the batch (5.25G) and I didn't stir the wort up before I checked the gravity. Noob mistake, thanks for the replies.