Search results

I'm looking for a good source of fresh cider this year to make a batch of hard cider. I live in Duvall, but willing to drive a bit for it. Any idea out there?

As the title says I'm looking for a recipe for a Pineapple habanero blonde or pale ale. Something not to hoppy and adds a nice little spicy tingle to the lips. Probably start with a 1 gallon batch. All grain or extract is fine.

I've heard degassing can be good to do after fermentation. I took a solid stopped and drilled a small hole in it so my food saver accessory tip would fit snug. Then ran the machine a few times and watched all sort of bubbles coming out.

A local place that presses apples just got some specialty ones in. I'm looking for suggestions on which to use. I'm only set up for small batches and need to pick two: Brown Snout Harrison Harry Master's Jersey Winesap Franklin Crab Thanks!

I just got starting on brewing, third batch is brewing now. I'm doing 1 gal. batches of fresh pressed unpasteurized cider, using Wyeast 7466. Since the yeast is good for 6 gal. I split it into thirds for use. I'm wondering about making a starter just to make sure the portion of yeast i'm using...

I have brewed two batches of cider so far, so I still have a lot to learn. I set up a tempature controlled fermentation fridge and I'm wondering about tempature throughout fermentation. My first thought was to be on the high end of the recommended temperature range to get the yeast going...