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The Official Brewing Thread (part deux)

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  • BLachance75
    replied
    AnarchicArctic I have more honey for you. We can work out a mead for honey trade.

    Leave a comment:


  • BLachance75
    replied
    It funny, I was just going to say that it’s been quiet in this thread.

    I'm trying to make an alcoholic tepache. I went with 1 pineapple sliced with the skin on, 1/2 pound of brown sugar, 1/2 pound of honey,1 gallon of water, 1/2 packet of White Star premier blanc yeast and yeast nutrient. I will be bottle carbonating it and it should be somewhere around 5.5% when finished.

    I forgot to take a picture before I put the lid on so you get a picture of the bucket.

    Click image for larger version

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  • AnarchicArctic
    replied
    Started 4 gallons of mead today. Thanks for the honey BLachance75! Trying my hand at a short mead this time because I want it fast and don’t want to get immediately wasted. A pound of honey in each. One classic, one vanilla/juniper, one blueberry and one raspberry. Picked the berries in the backyard. I would have liked more raspberries, but the crop has pretty much been drowning out from all the rain. Oh and they’re not living in front of the air conditioner, just the best spot to take a picture.

    Leave a comment:


  • OpusX
    replied
    Bottling French and English ciders today. They've been bulk aging since Oct 2020. Had to snag the brewers share.

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  • BLachance75
    replied
    I bottled version 2 of my hopped hard cider. This one is a keeper and I will be making more. It has a good hop flavor and the right amount of sweetness.

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  • OpusX
    replied
    I bottled my spruce tip mead today. It has a lite spruce/woody note and complex honey waxen character. It's a keeper.

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  • BLachance75
    replied
    I bottled my 2 ciders tonight.

    I ended up with 9 bottles of hopped apple cider plus my carbonation test bottle and 16 bottles of apple dark cherry cider and my tester.



    Next time I’d either add more hops when I dry hop the cider or leave it in for longer. I used 1 oz of cascade hop pellets and left them in for 1 week. It does have a nice hop flavor but I’d like it to have more.

    The apple cherry is really good. I’m really looking forward to trying it when it is carbonated.

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  • OpusX
    replied
    The most recent batch of French Cider is ready. Quite effervescent and crisp.

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  • BLachance75
    replied
    I bottled 2 meads tonight.

    The purple caps are blueberry lemonade and the yellow caps are passion fruit, orange, guava.



    I’ll probably bottle my cider next weekend. It has finished fermenting and I’m giving it a little time to clear before I bottle carbonate it.

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  • BLachance75
    replied
    I started a cider tonight. I went with a gallon of apple juice and a quart of black cherry juice. The SG is 1.054 so I should be looking at 7% ABV when it’s finished.

    When this one is done I’m going to do another one with only apple and dry hop it in secondary.

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  • lew
    replied
    Originally posted by RAZRBAKK View Post

    Interesting. I've worked in beer for a good 5 years and have always wanted to experiment with cider and never got around to it. Hopefully going to give it a go this fall. Updates, of course.
    Cider's even easier than beer. I prefer a nice farmhouse style cider, so nice and dry with a respectable alcohol content. A champagne yeast is a must for that.

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  • OpusX
    replied
    Originally posted by RAZRBAKK View Post

    Interesting. I've worked in beer for a good 5 years and have always wanted to experiment with cider and never got around to it. Hopefully going to give it a go this fall. Updates, of course.
    Next pitch will include a batch or two with Nottingham. Makes a great English cider. Make sure to use ample pectic enzyme as well as yeast energizer and nutrient, to get things clear and tasty.

    Leave a comment:


  • Roach
    replied
    Kinda Neat I stumbled across this thread, I was thinking of starting to brew next month, you guys have any ideas or tips? I am gonna be learning a few tricks of the trade through a friend who owns a brewery near me. Obviously the biggest thing is sanitation from what I can tell

    Leave a comment:


  • RAZRBAKK
    replied
    Originally posted by OpusX View Post

    Both the French and New England are S04, only difference is the New England has 5lbs of added honey. The Cyser has Lalvin 71B and 10lbs of added honey.
    Interesting. I've worked in beer for a good 5 years and have always wanted to experiment with cider and never got around to it. Hopefully going to give it a go this fall. Updates, of course.

    Leave a comment:


  • OpusX
    replied
    Originally posted by RAZRBAKK View Post

    What yeast do you go with for these?
    Both the French and New England are S04, only difference is the New England has 5lbs of added honey. The Cyser has Lalvin 71B and 10lbs of added honey.

    Leave a comment:

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