Its getting so cold I had to install a heater in my stand up fermentation freezer.

Quote from: Punx Clever on January 03, 2012, 08:19:27 AM
My ciders usually ferment for a month... what's the gravity at?

No idea.  I didn't get a hydrometer until Christmas.  I've not measured it, but if I did, I don't have a pre-fermentation measurement.  According to the instructions, I need that to measure properly.

JM

Quote from: the_Journeyman on January 03, 2012, 02:22:29 PM
No idea.  I didn't get a hydrometer until Christmas.  I've not measured it, but if I did, I don't have a pre-fermentation measurement.  According to the instructions, I need that to measure properly.

JM

I've never done cider however new folks to beer are often told to check final gravity, then check it again in 3 days. If the same, its done fermenting.

Quote from: PhoenixS4R on January 03, 2012, 02:31:08 PM
I've never done cider however new folks to beer are often told to check final gravity, then check it again in 3 days. If the same, its done fermenting.

this.

Only need of to say how much alcohol is present.  Cider usually ends around 1.005 for me.

Thanks for the input, I'll check it tomorrow and report back!

JM

First ten gallon batch this weekend. Probably a red ale.

Quote from: Punx Clever on January 03, 2012, 05:54:54 PM
this.

Only need of to say how much alcohol is present.  Cider usually ends around 1.005 for me.

Most current batch is 1.005ish.

Prior batch is CRAZY sweet and weighs in a 1.084.  I wonder if I've got a stuck ferment or something on that batch that has been fermenting since October.

The only difference?  Non-pasteurized (fermenting forever batch) and pasteurized (current batch, fermented about 2 weeks) and is nicely dry and crisp.

JM

Hmmm... does the non-pasteurized batch have preservatives in it?  If there is... well, they are doing their job and preserving the juice!  I had that problem one time when i didn't read the juice label well enough.  Does the stuck batch smell bad? No smell?  Have you tried pitching more yeast?


As for the finished one... check it again in a couple days.  No movement means keg/bottle it!

Phoenix: Good luck! 

I have to get more no-chill fermenters before I do another 10 gallon batch... I have worse clarity with the 10 gal batch that I immersion chilled than I do with no chill.  I did learn, however, that engine hoists are great for lifting a keggle full of boiling wort.

Quote from: Punx Clever on January 11, 2012, 06:32:45 PM
Hmmm... does the non-pasteurized batch have preservatives in it?  If there is... well, they are doing their job and preserving the juice!  I had that problem one time when i didn't read the juice label well enough.  Does the stuck batch smell bad? No smell?  Have you tried pitching more yeast?

No mention of preservatives on the label, but small and local pressing farm might not label everything right.

The Other batch (finished) will be great, no movement in several days and it's already in 2nd ferment with no issues.  looking forward to it!

JM

Things are starting to get serious around here...



Tomorrow, brewing a Scottish 80/-

Just did my first ten gallon batch Taught a buddy how to all grain brew, Irish red ale. Went better then expected. 80% efficiency, both carboys filled.

Coming up soon, English IPA:

We will be doing an experiment next week, creating a ten gallon batch of something (thoughts?)  And splitting the batch in half, pitching the  correct amount of yeast into one, and a simple vial of the same yeast (under pitch) in the other.

I am interested to see if the taste buds of my craft beer drinking friends, as well as myself, can pick up the difference.

Gravity should be standard ale, 1.050ish

14lbs of 2 row
1 lb of crystal 60L
2.5 oz of EKG or fuggles at 60
1.5 oz of EKG or fuggles at 30
1 oz at 15
.5 oz at flameout.

Pitch english ale yeast.

I've been brewing and enjoying stouts.  I have one ready to goto second ferment.  I plan on adding a scotch to it.

I'm guessing that 2 oz. of scotch to 5 gallons of stout should be enough for flavor but not too much to kill off the yaest?