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I started a batch of cider a couple of months ago. It was unpasteurized cider from the cider mill. I added yeast nutrient and pectic enzyme and pitched it with Fermentis SafCider yeast. I got way too busy with work and neglected it. It was never racked to the secondary and as you can see in the...

While ageing my cider in a carboy, I saw a very thin transparent white film on top of the cider. It broke apart & sank at the slightest disturbance. Fearing the beginning of a lacto-infection, I drew a sample & tasted it. It tasted fine & I haven't died yet, so I assume that it is OK. After...

I was wondering what I did wrong here. I did an All-grain clone of Newcastle Brown Ale using Nottingham yeast. Also used Irish Moss in the last 15 minutes. I reached a F.G. of 1.010 & let it sit for another week prior to kegging. While racking to the keg, I was careful not to disturb the...

I am on my second keezer in 2 years:(. The first one, I chalked up to being an old freezer that had been sitting outside for quite a while before it was given to me. The second one was my main chest freezer in my basement before I got a bigger one. I am using a EBay temperature controller...

I have a 5 gallon batch of cider that has been racked into the secondary for approx 1 month. It has been totally clear for 3 weeks. I used Safale S04. My plan is to back sweeten it & keg it to force carb it. I know that I need to kill the yeast prior to back sweetening . I plan on using campden...

I just primed & bottled this beer:http://byo.com/smoked-beer/item/2098-smoked-maple-porter If I am reading the recipe correctly, I should have used 1/2 cup of Light DME & 2/3 cup of maple syrup for priming. If I use the priming sugar calculator from Northern Brewer, I should use 1/2 cup of Maple...

I am making a Smoked Maple Porter http://byo.com/smoked-beer/item/2098-smoked-maple-porter I used 1 pack of Wyeast 1968 Special London yeast. My O.G. was 1.065. On day 6 my S.G was 1.024. I racked it to the secondary & found that the yeast cake on the bottom of the bucket was very thick &...

I just picked up a bucket of Cider from the orchard and got it home & checked the O.G. to find it was 1.065. If I let it ferment out dry, it will give me an ABV of close to 9%:drunk:. I would like to be closer to 6% or 7%. Is there any way to reduce the S.G. before I pitch my yeast? Adding...

I am trying my first bactch of Upstate Mike's Caramel Apple Cider from this forum.https://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/ Here are the details on my attempt: 5 gallons of orchard cider, no preservatives, un-pasteurized. O.G 1.065 4 campden tablets for 32 hours 2...

I am going to be brewing a batch this weekend. I will be using Wyeast 3942 Barvarian Wheat yeast. If I understand correctly, I should activate this pack approx 3 hours prior to starting the boil & allow it to swell. My question is: should I allow it to come up to room temperature before I...

I made an attempt at a Samuel Adams Boston Lager clone from page 156 of Clone Brews. After 3 weeks in the primary my S.G. readings were stabilized and it clarified nicely. I sampled it and found that it was pretty close to the beer that I was attempting to clone. I transfered it to the...

This is the second batch of cider that I had to re-pitch the yeast to get fermentation started and I am wondering what I am doing wrong. Batch#1: 5 gallons of unpasturized, preservative free cider(O.G 1.050). Added 5 crushed Campden tablets, 2 1/2t pectic enzyme, 4t yeast nutrient. Covered...

I have a large supply of grey plastic 5 gallon buckets w/ lids. These were previously used for gear oil. I have used some of these buckets for soaking bottles in oxyclean. The inside of the buckets have cleaned up very well afterward and I get no oil residue or odor from the bucket. Can these...

Here's what I have done: I bought 5 gallons of unpasturized, no preservative cider from the cider mill. Took it home & poured it all into my fermenting bucket & added 5 crushed campden tablets, 4 tsp yeast nutrient, 2 1/2 tsp pectic enzyme and put the lid/airlock on and let it sit in the...

I need some advice on a Lager. I fermented it in the primary, using Wyeast 2206 Barvarian Lager yeast, at 50F degrees for approx 1 month. Then I transfered it to the secondary to dry hop for 10 days (same temperature). Then I primed with corn sugar, bottled it and returned it to the freezer @ 50...

I had a 5L mini keg of Bell's Oberon given to me yesterday. I'm the only beer drinker in the house, and most of my friends drink cheap beer. I don't want to drink this all in one night:drunk:, but I don't want it to go to flat. I had the idea of puting some of it in sanitized bottles &...

I am doing a Samuel Adams Boston Lager clone. I am using Wyeast 2206 Barvarian Lager liquid yeast. I made the noob mistake of pitching the yeast before the bag had started to expand. On day 3, I began to see some airlock activity, so I put the bucket in my freezer/fermentation chamber @ 50*. On...

I have no mentors in this hobby so I have found the information that I get on this board to be very valuable. I am making a Maple Wheat Ale (pg 137 of Clone Brews). My starting gravity was right were it should have been. My airlock started bubbling within hours of pitching the yeast. After 8...

I recently tried some jerky that was called Apple Jack Jerky. I was told that it was cured with Hard Cider & Jack Daniels whiskey. I would like to try making some, but I'm not sure how to go about curing the meat prior to dehydrating it. Any of the jerky cures that I have used have had...

I started out with 5 gallons of orchard pressed cider, unpasturized & no preservatives. I added the recommended amount of campden tablets, yeast nutrient & pectic enzyme. A day later I added a packet of SafAle S-05 yeast & let it go for about a month. It cleared up nicely and the gravity reading...