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Hi all! Was looking to see which of these 2 you would lean towards(obviously it's personal preference)... Both are 5.5Gal, 60 min 152F mash w/ batch sparge, 60 min boil. Recipe 1 Est Original Gravity: 1.072 SG Est Final Gravity: 1.013 SG Estimated Alcohol by Vol: 7.8 % Bitterness...

Hi, Second cider batch ever, 5 gallon. Lost count of beer brews though. Sanitized everything. 5 crushed Camden tablets for 24 hrs. Champagne yeast. Saw activity last night already. I've seen these bubbles on the milk the funk FB group and pretty sure I'm not supposed to have this. Thoughts?

Did some research and can't find a recipe. From the website: Hopcellerator IPA Citra, Simcoe, Cascade, and Amarillo hops. With a hopped-up flavor and lots of citrus zest, tropical, and pine floral notes. Thoughts???

I'm in.

This is my 5th.... I did notice that the lime doesn't linger after the sip.. another plus!

3 weeks into carb'ing. Not disappointed at all! A little too much lime for me though. Next brew will try half the limeade. Cheers!

I figured as much but just needed some reassurance. I did pull some cake when I bottled the pilsner. It was lagered @ 35F for a month and a half. Pulled a little bit just to be sure

How much yeast can be lost in the blow off before it's too much for bottle carbonating? Milk stout. 6 gallons. 1.060 OG 1 pack of rehydrated US-05. 3 days into fermentation. Gallon jug container. Thanks....

I will definitely keep this thread updated as it moves along!

Maybe for a second sour batch I'll do the 3278 in the primary, I'm kind of interested to see what character the Ale yeast gives the batch. I'm splitting this into 2 secondaries so that one of them follows the original recipe as close as possible. I'm trying to see how the original recipe...

Is the oxygen exchange the only concern with ageing in the bucket? Racking to the secondary and fruiting after TG is understood, I just didn't spell it out. I'll remove the Pectic Enzyme. Yes, I was going to bottle pasteurize. I have successfully done that with cider using the Easy...

I'll search for it. Northern Brewer is out of stock. What would be a "typical" primary time with this yeast? The fruit is being added into the secondary along with the beer. When that happens is dependent the length of the primary. Maybe I don't understand your statement?

I didn't even think about rice hulls... I just brewed a wheat bear and didn't have an issue. Maybe because my false bottom is a collapsible vegi steamer (big holes) and used a paint strainer bag in the mash tun. I have Saaz hops at 3.74%. I was debating putting them in the low temp oven.

Ah crap... need to add the link to it.. good catch! It's in there now.

Hi all! First time sour for me but not my first brew, by far. Let me start off by saying: This post is NOT meant to enter into discussions of whether or not it's a "true" Lambic blah, blah, blah or "why take the time to make a sour just to back sweeten it" blah, blah, blah... or "don't expect...

Any updates????

My strike water was 166*F. The temp was 153.6*F @ 30 min into the 45 min mash. I'll take it! I was using my new igloo mash tun for the first time. Pre boil was 1.048, post boil was 1.059. So my real numbers were 4 points higher than BS2. The picture was taken this morning, 12 hours after...

Why the 158*F mash temp? BS2 says Est 5.4 ABV @ 148* and 4.5% @ 158*. I know the Limeade will add sugar and bump up the ABV. Is this why? Is it because of the Grain Bill? I'm brewing this in 2 hours and am tweaking my steps. Thanks

Ok. I'm set to brew it tmorrow...

Update?