CliffMongoloid
Well-Known Member
Im gonna try this Tomorrow
CliffMongoloid said:I'm gonna try and brew this tonight with what i have on hand.... I have 3 lbs 2 row... Carapils, crystal 40 and 11 containers of frozen apple concentrate
My questions are:
Will it matter using frozen concentrate?
Will using 3lbs of 2 row instead of DME Matter?
Should i use more crystal 40 to make up for using it as a substitute for the crystal 60?
Thanks in advance
CliffMongoloid said:I'm gonna try and brew this tonight with what i have on hand.... I have 3 lbs 2 row... Carapils, crystal 40 and 11 containers of frozen apple concentrate
My questions are:
Will using 3lbs of 2 row instead of DME Matter?
Should i use more crystal 40 to make up for using it as a substitute for the crystal 60?
Thanks in advance
CliffMongoloid said:This made my bathroom smell like farts
This made my bathroom smell like farts
hunter_la5 said:Just put a batch of this into my fermentation chamber. OG 1.055. Can't wait to try the finished product!
Can someone please help me. I want to make this weekend. My question with out going through the 2000+ post is this. What type of Apple juice do you use ? 100% of course but most Apple juice say this but has some sort of additive or vitamin. Anything I should look out for. Also what type of results have you had with just Apple juice opposed to cider ? Thanks
Can someone please help me. I want to make this weekend. My question with out going through the 2000+ post is this. What type of Apple juice do you use ? 100% of course but most Apple juice say this but has some sort of additive or vitamin. Anything I should look out for. Also what type of results have you had with just Apple juice opposed to cider ? Thanks
hunter_la5 said:Kegged it today. FInished at 1.007, 6.3% abv. The sample I tasted was absolutely delicious, which was surprising for only 2 weeks old. I can't wait to try it after it has carbed up. I was originally planning on aging it for at least 3 weeks before tapping, but now I think I'll go ahead and serve it at a shindig I'm hosting next weekend.
Used windsor yeast as I had it on hand, washed and did a yeast starter. Pitched at 65 and its fermenting like crazy with a nice krauzen.
Hi Brandon O,
227 replies to this post!
You've inflamed the forum with that topic :rockin:
I was just wondering why do you steep with short time (30 minutes, as opposed to "usual" 1h) ?
I'm not sure you would achieve a complete starch conversion in 30min (there is probably not enough time left for the enzymes to finish the conversion).
But maybe, that's the point.
I haven't gone through the 227 replies,
but maybe you don't want the enzymes to break down too much sugar because you are using apple juice in the brew as well.
So, you don't want to get a too high SG.
Is that correct or is there any other particular reason for a 30min steep?
Same question about the short time boil:
by boiling only 30min, do you aim to lower the IBU
and retain more flavours from the hops ?
I was just curious about that.
Anyway, I'll stick to your recipe (with your steep and boil time) and see how it turns out
Thank you!
Cheers.
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