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Hey there Klyph... you make a good point. I have indeed tasted it (how could I not?!). Because I used locally pressed cider, I need to be patient while the pectins drop out, as they are contributing quite a bit of tartness to the final product. I added some pectic enzyme about 12 hrs before...

Ok, so my FG was WAY higher than expected. I finished at 1.020, and started at 1.060. My LHBS was out of Nottingham, so i had to use Danstar Windsor. Has anyone else had an issue with this yeast? I also used local cider, which had 0.01% potassium sorbate... so maybe this was the problem...

Hi all, I'm pretty new to mead-making, so this may turn out to be more of a garden-variety mead newbie question. Approximately 1 month ago I made 5 gallons of mead and pitched one packet of Wyeast 4184 directly into the must. The OG was 1.094. I took a hydrometer reading today and the...

Sorry for the bump, but I just kegged this recipe and wanted to post a little feedback. Overall this is a really nice beer that I would definitely make again. I let it sit in the primary for 3 weeks and at kegging it has a really nice spiced orange and coriander flavor. It's a teensy bit on...

I didn't like that IPA either. Had this sort of hoochy flavor to it. To each his own though:cross:

Thanks for the heads up

I wonder if the higher than average abv could be impairing them in their ability to wake back up again. 24 hours seems like a fairly short amount of time, plus you're on the lower end of the fermentation temp range for that yeast, no? How long did it sit in the primary?

Does anyone feel like 2-hearted is just not nearly as good when it's in the bottle?

I just took my final hydrometer reading and WOW!!! This is positively delicious. I opted for the Crystal 120, and used 0.35 oz of cascade. I used Windsor instead of notty, since the LHBS was out of it... and it ended up finishing a bit on the sweet side which is fine with me. I didnt take...

I just tried the IPA from Epic in New Zealand.... and WOW! This is one fantastic beer. It might be in my top 1 or 2. I wonder what it would be like if it were fresh at the brewery ;D

Really? Maybe I'm just looking in the wrong places. Total wine and the local bev distributor are definitely lacking...

Dang, some of these sound really delicious, but I can't get them in NC !

I've never really like the SN forays into IPAs, but i'm willing to give the celebration ale a try. I cant wait to try the all-amarillo IPA recipe from HBT.

Ah, quite right. Gotta give credit where its due.

Very cool - I haven't tried modus hoperandi. I assume that can be found in NC? I love foothill's brews, but unfortunately, from what I understand you can only get it in kegs. Cheers:tank:

IPA roll call! :mug: List your faves here, and tell us what you like about them! Mine: I live in Durham, North Carolina and we have a small brewpub (Carolina Brewing Company). I love their "Flagship IPA." It has a wonderful floral aroma and a citrusy punch that leaves the slightest hint...

I made this a week ago and unfortunately my LHBS was out of nottingham, so i subbed in some windsor. My fermenting chamber hovers around 68, and I'd say that this batch was slooow to start, compared to what I am used to. 3 days before any visible signs of fermentation, and it is currently...

For question 1, it sounds like you ferment in a corny keg... am i understanding you right? Or are you asking whether your serving keg should angle the dip tube to the center of the keg? Regarding the second question, you might consider skipping the secondary (depending on the beer) and cold...

I added some spices to the boil, and had the same reaction at the end of fermentation. I added the spice tea, very conservatively (about 60% of what was recommended), and it is really wonderful now, after about a week in the keg. Sounds like you might want to add a bit, but just dont go...

I kegged this about a week ago and have been tasting it consistently since it left primary (about 3 weeks ago). I have to say , this is probably the best beer I have ever made. It was relatively bland after fermentation, at which point i added the spice "tea". It remained bland until just...