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I find it hard to believe that Mirror Pond is brewed with ONLY cascade hops...

No. If you cork a wine bottle the CO2 will still get released. Also, I feel like you'd lose a lot of carbonation in the transferring process. Carbonating ciders in fancy bottles that pop like champagne is pretty expensive/ labor intensive. I'd just throw it in a 22 and call it at that.

If the N hop is Newport, it sounds fine. Seems like It should be about 60 IBU, maybe a little on the less bitter side of the spectrum as far as IPAs go. I might add 1 more oz of cascade for 20 minutes. The American caramel 30L will give it a little color- and everything else in there sounds...

I did take my OG gravity before I pitched my yeast- It was about 1.052 at 73 degrees- so I guess ultimately that makes the gravity closer to 1.055. Still making the beer pretty low ABV- considering hat I was shooting for. But the ABV is not what I'm so much worried about- rather the sweet taste...

About 9 days ago I brewed my first to-be fruit beer. The beer is a raspberry porter that I had made to start with a gravity of 1.050 and end at about 1.010. The beer had a vigorous ferment for about two days after I pitched the yeast (Wyeast London Ale)- and slowed to just about nothing after...

No problems there!

Hefeweizens lose their bittnerness as they get older- this is why people often say drink them when they are young. A fresh hef will have have a lot sharper flavors than an older one. This may be what you're tasting. My rule of thumb for hefs: 4 oz corn sugar per 5 gallons bottled. Let the...

NEVER WEIGH OUT SUGAR IN CUPS. How dense you pack the measuring cup can alter how much sugar you are actually putting in and if you undershoot you'll have flatish beer. Use a scale- 4 oz per 5 gal of beer.

Haha, moldlike. If it were mold it would not grow in minutes. Definitely krausen. Let it ferment until the foam on top of the beer goes away- then secondary OR bottle/keg that thing!

Working on my pumpkin ale recipe...

I just hope the pup wasn't hurt!

If you don't want it- don't buy it. For me it's not always about getting the most face smashingly flavorful beer. Drinking is something I do with my friends- and sometimes when you're doin your thing with your buddies you just can't give the beer all the attention it deserves. This is why BMC...

I think it takes A LOT of oxygen exposure to make beer taste like cardboard. I put the sugar in the carboy, and do mix it with a big spoon. Gentle stirring- not enough to break the surface of the beer. It's worked for me.

My first brew I made a PA- and failed to take an initial hydrometer reading. When it got time to drink I told everyone it was between 4% and 6%. Pretty safe bet. Make sure to let the beer set long enough for the corn sugar to do it's thing and carbonate your beer. Flat beer can really hide the...

My experience with Hefs is that you don't want to put them in a secondary. One characteristic of a hefeweizen is that it is cloudy- and the purpose of a secondary is to let yeast and sediment fall out of suspension- clearing up a beer. So putting a hef in secondary dosen't seem to make much...

Welcome, and good luck!

Just built this thing three weeks ago!

I love beer- and I love how much better and cheaper my beer is compaired to some of the beers you can buy in the store. I want to continue making my own beer that my friends and I enjoy- continue getting better- and make everything EXACTLY how I want it. Cheers :mug:

The numbers all look fine. And if it dosen't turn out- it's a moving limited release beer!

The whole purpose of secondary is to get you beer off of the yeast cake. If left too long (a month or longer) the proteins and dead yeast cells decompose and release toxins into the beer. They won't ruin the beer- but they do taste bad.