BeerBorg

SWEET! How was it filling one big bottle instead of 50 small ones?

I have a post-it note by the keezer and put a hash mark every time I pour a beer. This helps me keep track of how much beer is left in the keg. Which is a huge help planning future beers. I average around 50 pours per keg.

It was awesome. It took me about a half an hour from start finish, including most of the cleanup.

The post-it not idea is great...thanks for that.

brewnewb wrote:I had to run to Wally World this morning so I grabbed three 96oz bottles of apple juice. I dumped that into the LBK and pitched a packet of 05 on it for some SEC (Stupid Easy Cider). Total Brew Time ~ 15 minutes

After I took the pic, I realized today is the 19th not the 18th HAHA.

That's all there is to making Hard Apple Cider? Wow, and to think I bought a recipe for one some time ago to make it. Ahh 288 ounces (96x3) comes out to 8.5 Liters, so that's just right. Thanks, Tony

Just bottled a whole 3/4 G of bourbon oaked Scottish 80. It's an experimental split from a full 5G batch I kegged last week. First time oaking, so I kept it small: 3 bombers and 2 12s.

TonyKZ1 wrote:

brewnewb wrote:I had to run to Wally World this morning so I grabbed three 96oz bottles of apple juice. I dumped that into the LBK and pitched a packet of 05 on it for some SEC (Stupid Easy Cider). Total Brew Time ~ 15 minutes

After I took the pic, I realized today is the 19th not the 18th HAHA.

That's all there is to making Hard Apple Cider? Wow, and to think I bought a recipe for one some time ago to make it. Ahh 288 ounces (96x3) comes out to 8.5 Liters, so that's just right. Thanks, Tony

Well, apple juice is lacking some of the necessary nutrients for proper fermentation...

You should add a half to 3/4 teaspoon of DAP (diamonium phosphate) or other yeast nutrient to help it along.

Will it work without it? Usually... But sometimes the yeast will crap out early... Best to add it.

It also helps to add some lactose to leave a bit of residual sugar else it will be very dry.

I just kegged a 3 gallon batch that used 100% Frozen Apple Juice Concentrate with no preservatives, 3/4 pound lactose, half pound table sugar, water to volume, and 1.5 teaspoons of DAP.

OG was 1.084, FG at 1.015 and about 9.3 (ish) ABV.

Came out GREAT! I can't even justify letting this one condition until the holidays... I'll have to start the next one this week!

Tony, you must use pasteurized 100% juice, no preservatives, citric acid is ok. I did basically that, 96 oz jugs using S-04. Straight apple juice I think came out around 1.060 mine finished 3 weeks @.998. I did 3 gallons back sweetened with frozen 100% apple concentrate and 2 packets of Splenda per 1 liter for my palate.

Ten gallons of California Common Beer, aka: California Steamin', is in the fermentors now.

Bottled my Sasquash Pumpkin Porter. Holy yeast cake Batman!. I thought I had another bottle or two to go when the yeast slurry started to flow. I guess 1 can of pumpkin and a whole cubed yam produce a lot of trub!!! This one is definitely an experiment. I can smell and taste the yam for sure in the sample. Also a bit roasty!? We shall see in about three weeks.

Kegged the 5G batch of Dead Guy Ale today. On gas now.

For anybody not familiar with this beer, here is a link to Rogue's page describing it.

Finally used my home grown Centennials today. Nice simple 5G APA.

Just started the boil on a batch of FedoraDave's American Ale. I'm trying something a little different today, though. I haven't been all that happy with this recipe lately, so I'm switching the hops bill around. More on the bittering end, and less on the flavor addition. And no coriander seed.

Minor tweaks, but they may make a big difference. I'll see in around six or seven weeks, when I tap my first pint.

gwcr wrote:Finally used my home grown Centennials today. Nice simple 5G APA.

I command you to keep us updated. I COMMAND YOU!!!

FedoraDave wrote:

gwcr wrote:Finally used my home grown Centennials today. Nice simple 5G APA.

I command you to keep us updated. I COMMAND YOU!!!

Haven't been around much the past few months; life got in the way of my brewing. Doing my favorite Irish Red today. Ah the smell of hops boiling in the afternoon!!

Made 2 starters today, Wyeast 2206 Bavarian Lager and White Labs WLP940 Mexican Lager. I plan to brew one wort and ferment with the two different yeasts. Just to see what they taste like.

I also poured about 300mL of wort into a bottle of The Bruery Tart of Darkness dregs. Cause it's time to get Sour again.