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Haven't read through the entire thread however I thought I should tell people about my experience in case it can help anyone :) I used crosby and bakers yeast energizer since my LHBS didn't have pure DAP. I talked to one of the guys and he said that it was about 90% DAP when he looked it up so...

Basement is finished and heated so that wouldn't help anything, and garage is too cold/temperature varies too much :( The yeast that they recommend is an ale yeast: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=150 and it looks like it goes up to 68 which I could keep it around. As...

I don't have a lagering setup, but the kit doesn't call for one. I am thinking I will set this up against a cold window out to the porch to try to keep it as cool as possible while fermenting though. Im not a stickler for style however I would like it to be representative since it is the first...

I got a northern brewer German Alt Beer kit for x-mas. Should be fun, not something I would have thought of trying on my own :mug: Question is, it came with dry S-05 ale yeast. The instructions say that they also recommend WY 1007 German ale for this kit. My intuition says that I should pair it...

I have used concentrate, most of the cheap apple juice you use is actually from concentrate anyway.

So can you guys elaborate more what flavors candi syrup, medium and dark candi sugar will impart? Also, if you take a recipe with (pulling numbers out of the air) 6 lbs of amber malt extract and brew it along side a recipe with 6lbs of amber malt extract and 1 lb of white sugar, the second...

I tried to prime my gallon batch of half Heffeweizen/half graff with about 1/3 cup of apple juice concentrate. It didn't seem to carb much at all and they are at the 2-3 week mark in the bottle. I left it in the fermenter for about 3 weeks before bottling. I was wondering if I could pour it into...

Thanks for the suggestions! I suppose I would want to use just a basic clean fermenting yeast for these so I am not comparing yeast flavors. Any suggestions on that? Nottingham, so4/s05? While I could probably compare just the grains with the same hops and just the hops with the same grain and...

I am a beginning brewer with a few ciders , graffs, and beers under my belt. I have done a few of them partial mash and I am ready for some all grain. I just bottled 4-1 gal carboys (and 2-5 gal carboys) and I was thinking I would like try out 4-1 gallon all grain SMaSh (single malt and single...

I haven't ever left it in the carboy for an extended amount of time, I usually let it age in the bottles as I hate tying the carboy up as well. Is the rotten part a taste or a mild smell? If its a sulphery/rotten smell that is normal, and it should dissipate. I am not sure if I would...

The huge Krausen is pretty normal on mine, I leaned this time and held 2 gallons of the apple juice back until it died down, then added it when I knew it wouldn't blow the airlock off (3-4 days into ferment) That Cherry cider sounds like it could be pretty good, could also be super tart. Keep...

If I want it drinkable quickly I will add some unfermented cider or concentrate, however its my experience that the tartness will naturally subside with age. My first few ciders I was really disheartened until I let them age out a bit because of the tartness. They were completely different...

It doesn't seem that unusual for it to be fermenting that many days out. There are so many variables in the yeast colony I wouldn't worry if the gravity is still dropping. If it needs helped along or you want to to go faster you could try raising the temp a bit, I usually ferment in a room set...

I have two thermometers that are off by about 5 degrees as well. Did we ever figure out how to figure out which one is reading correctly? I suppose high school science class was a while ago but it would seem to me that ice water might be a bit off of 32 degrees...

I had a friend who had a few batches of beer that tasted like pennies, he never figured out what it was but neither had molasses in them. I have had molasses in a few ciders and while I didn't love the taste it got better with time and had no metallic taste that went along with it.

Guava sounds good, I have had great results mixing apricot and peach as well

When I put bottles in the fridge as opposed to pasteurizing them I have never had any issues with them fermenting more. I have only tried this method with ale yeasts which cold crash pretty easily, I'm not sure about champagne, and I would definitely be a bit worried with this method if you used...

In the 2 months it has taken me to get through this thread I have tried a bunch of variations on this recipe in little 1 gal batches to see what I liked the best, all of which have come out pretty good. My favorite so far is a batch where I doubled up the c120 and used a dark DME with about...

Our chickens love them!

Any updates here? The original idea sounds delectable, how did it turn out?