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I have a cider that could be ready to go into bottles, but I want to add just a subtle oak note to it. I picked up some medium toasted french oak chips, now what? It's a 5 gallon batch of a prety clean tasting store bought juice semi- dry cider with just a hint of an acid bite (ale yeast)...

Photo says 1,000 words, can you help me interpret them? Irish red, all grain, harvested white labs 007. Beer had a strong sulfur odor to it. Cold crashed, now this....still a slight sulfur odor/taste but not too bad. The hole in the surface film was from taking a sample. Sample is not...

About a month ago I started an Irish red - 5 gal all grain (9lb pale, 2lb Vienna, 6oz each - Crystal 40 &120, and 4oz roasted barley), harvested white labs 007, fermented at 65ish- it fermented strong for about 5 days, going from about 1.058 down to 1.010. But it has had a strong sulfor odor to...

I plan on making an ale of some sort (5 gal) using 5lbs Breiss Vienna & 5 lbs Breiss Pilsner malts that I have on hand. Will use white labs 001 for the yeast. My vision is a croud pleaser summer/lawn mower beer. So, can anyone offer some suggestions for hops? Has anyone worked with motueka...

I've only been brewing for a couple years, just started all grain this fall....I've made some pretty good beers, some that I've managed to drink, one dumper, and a couple that I was truly proud of.... Almost entered one in a county fair but the timing didn't work out. So, If I wanted to enter...

So, just jumping from extract and partial mash to all grain. To date I haven't used my local water and have been buying a mix of distilled and spring water. I did try a couple batches with RO water from a machine at a local health food store bit ended up with medicinal flavors. Below is an...

Looking to upgrade to a pot & burner so I can do full boil. 36qt stainless $75 or 42qt aluminum $65 ?

Ok, I started another thread about converting cider to vinegar, but wonder if what I have is salvageable? Cider is fresh pasteurized local market ( Akron Ohio) sweet cider, Safeale 04 yeast, fermented 6 weeks or so then racked to secondary. Primary temps mid 60s f , then hanging out in a...

I made a batch of hard cider that has a middle of the toung/mouth sour taste..... Is it salvageable as a cider? If not, can I make it into vinegar? How? Back story: 5 gallons of cider made from local pasteurized cider. Started late last winter (Feb/March)....racked to secondary after 4 -6...

Just got a small portable AC unit for the popup camper. Wondering how it would do in the basement if I were to fabricate some sort of box big enough for it and a pair of fermentation buckets?.....could probably get mid 60's?

OK.....I'm in a lul brewing wise, and it is warm in Ohio without a controlled fermentation freezer. I have a tub (1.9 lbs) of turbinado ( demerara) sugar.,....any suggestions?

I'm making a cider - started in February or so from fresh pasteurized cider, 04 yeast, and just a touch of sugar (3/4 lbs or so of corn sugar) -- 5 gal batch. It spent maybe 6 weeks in the primary better bottle carboy then has been hanging in another better bottle since then. Here is what she...

I have 3 batches hanging in fermenters ...3/14 (pi day) centennial blonde...a robust porter brewed a month or so earlier and a fresh cider cider - in secondary started in February. I want to get these bottled and start 1 to 3 summer friendly brews but work and life has just kicked into full...

does anyone have any info on or experience with cuyahoga falls water? I've been using bottled water but would love to save a couple bucks and still make good beer.

I've been doing extract for a bit over a year and just did my first partial mash brew ( 3.5 - 4 lbs grain in a 2 gal beverage cooler + extract) I did this with just a couple of steeping bags....it is in the fermenter bubbling away. Looking to future batches ( still. Partial boil limited by pot...

I've had a run of so- so to bad beer ( extract + steep)...blamed an couple batches on trying filtered/ro water from the machine at the local health store...another on adding maltodexterin before bottling....I recently did an amber wheat and now after a few weeks in the bottle it tastes similar...

Ok so here is what I have for grains & extract for a cabinet cleaning porter or stout - 3.3 lbs breiss porter lme ( 81% base/victory 8%/chocolate 4%/ crystal 80 5%) 3.3 lb mutons light maris otter lme 1 lb Mouton's wheat DME Grains - already mixed and crushed - .5 lbs crystal 120 .5 lbs 2...

Does anyone use washing soda to clean/de-label bottles? Pro/con?

I have the label peelers imperial porter kit but want to play it down a bit -- I'm afraid of the 2oz warrior hopping and heavy grain bill being too over the top for my tastes..... So how does this look? 6.6 lbs breiss porter lme+ .5lbs crystal 120 .25 lbs debittered black .25 lbs chocolate .5...

I'm planning on disecting a kit I have for an imperial porter and making 2 beers from it. (Label peelers). Kit has 3 cans of porter lme and I plan on brewing it with 2 (and about half the specialty grains and hops)...anyhow, I will have a can of porter lme & some warrior and Willamette hops...