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The Beer Nerd - what are you drinking / brewing thread

Discussion in 'Homebrewing' started by TnRedNeck721, Jul 1, 2013.

  1. May 21, 2020 at 7:36 PM
    uhplifted

    uhplifted The Hopfather

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  2. May 21, 2020 at 7:50 PM
    Cativelense

    Cativelense Well-Known Member

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  3. May 21, 2020 at 9:41 PM
    Fluffymonkey

    Fluffymonkey Token

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  4. May 21, 2020 at 9:44 PM
    Fluffymonkey

    Fluffymonkey Token

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    Dang man, this post gave me heart palpitations. Every beer looks amazing
     
    YotaBum likes this.
  5. May 22, 2020 at 5:22 AM
    nDub

    nDub You scream. I scream. We all scream for ice cream.

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    No sulfer smell or taste? Or rocket fuel alcohol burn?

    I was really into making one gallon batches of cider for awhile but the only way I could get a clean enough flavor with champagne yeast was nutrients additions and let it age for months.

    Beer yeast on the other hand is much more forgivable and I could get a drinkable cider in a month or so. Still had to add nutrients though.
     
  6. May 22, 2020 at 7:10 AM
    Pugga

    Pugga Pasti-Dip Free 1983 - 2015... It was a good run

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    No, it just tastes like a really dry hard cider, no sulfer smell or strong alcohol flavor. I used Red Star Premier Cote Des Blanc yeast. I started both batches on 5/8, transferred the one wihtout brown sugar to secondary on 5/13 and the one with brown sugar on 5/16 (basically when both stopped bubbling). Then, I just threw both batches into the fridge on 5/20 and started drinking them 5/21. On their own, they're very dry and tart and generally not great. I cut them by about 25% with the original apple juice by the glass and it makes a nice drink. I did not carbonate or bottle. I'm just pouring right out of the glass jugs.
     
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  7. May 22, 2020 at 10:30 AM
    christyle

    christyle 107

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    Dang! That must be some sweet juice. I've used a british ale yeast to ferment mine, and I think even an ale yeast will want to get it down pretty close to 1.0. I stopped it early with some campden and potassium sorbate to keep some residual sweetness in mine, then kegged it with some Starbucks cinnamon Dulce syrup for a nice cinnamon twist. It's cheap and dangerously drinkable.

    Recipe here, but I used none of the frozen apple juice concentrate, that must have been just straight diabeetus:
    https://www.homebrewtalk.com/threads/daves-carmel-apple-cider.244656/
     
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  8. May 22, 2020 at 11:34 AM
    Pugga

    Pugga Pasti-Dip Free 1983 - 2015... It was a good run

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    Thanks for the recipe! The juice I used is sweet but says no added sugars (I actually bought it off Amazon if you're curious, it's the Martinelli's Apple Juice). I'm brand new to brewing but wanted to try the ale yeast because it seems to have a lower alcohol threshold and I'm thinking it would die off at around 5-6% ABV, depending on the yeast, before the sugars all used up. The champagne yeast I used I believe would have kept on going if I had more sugar to start with.
     
  9. May 22, 2020 at 11:59 AM
    christyle

    christyle 107

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    I think a good amount of ale yeasts will pass right by 5-6% if the sugars are simple enough like in apple juice/dextrose. Apple cider is hard to keep sweeter without halting fermentation some how, or back-sweetening with a non-fermentable sugar. Or just add some juice at serving like you did.
     
    nDub and Beer:30 like this.
  10. May 22, 2020 at 12:25 PM
    Beer:30

    Beer:30 I love lamp

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    What I like to do when making cider is to initially ferment 6 gallons of apple juice using a cider or ale yeast and about a week into fermentation I will boil down a gallon of apple juice to a thin syrup on the stove so that there is about a quart or maybe a bit less remaining and add it to the carboy. When boiling the juice down, I'll add a teaspoon or two of DAP so that the sugars invert and becomes less fermentable. I'll add the syrup to the carboy and about a week later do it again with another gallon of juice. Give it another week or two and it's ready to keg. The result is a nice cider with a fair amount of residual sweetness. I think the caramelized sugar adds a bit of depth to the flavor, as well.

    Current cider I have on tap: Apple Cinnamon Cider...

    20200522_132304.jpg

    To get the cinnamon, I added a full cinnamon stick to the keg and let it age in the basement for a couple months, but didn't really get anything out of it, so I added 30ml (2 TBSP) of this Silver Cloud Estates Cinnamon extract to the keg and that did the trick nicely...

    20200522_131755.jpg
     
    Last edited: May 22, 2020
  11. May 22, 2020 at 3:01 PM
    christyle

    christyle 107

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    That definitely sounds like the method i would expect someone of your caliber to do, i'm just lazy :rofl:
     
    uhplifted, TXpro4X4 and Beer:30 like this.
  12. May 22, 2020 at 3:34 PM
    irayfz6

    irayfz6 TTC #0249

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  13. May 22, 2020 at 6:56 PM
    SwampYota

    SwampYota Strange things are afoot at the Circle K

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    I’ve never been a big Kölsch guy but what kind of Beer Nerd would I be if I didn’t try it every so often for a gut check.

    This one is good in small doses.

    6847613E-14E6-4DCB-BCD7-C20D5C0E0582.jpg

    53BB4967-1D34-4E5E-9F1B-D24292E100E2.jpg

    Edit: but I still fucking hate a Kölsch. It is ass beer.
     
    Last edited: May 22, 2020
  14. May 22, 2020 at 7:16 PM
    SwampYota

    SwampYota Strange things are afoot at the Circle K

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  15. May 22, 2020 at 7:49 PM
    mjbtaco

    mjbtaco low and slow

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    My cup is a little different lol

    20200522_191717.jpg
     
  16. May 22, 2020 at 8:03 PM
    Fluffymonkey

    Fluffymonkey Token

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    Screenshot_20200522-203018_Untappd.jpg
    20200522_203132.jpg 20200522_202931.jpg
    20200522_213150.jpg

    So far tonight. First two were at a bar on tap. Didn't have a bottle pic so screenshot the Untapped description. Last one is a single picked up at Specs earlier.
     
  17. May 22, 2020 at 8:34 PM
    Fluffymonkey

    Fluffymonkey Token

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  18. May 22, 2020 at 8:40 PM
    RickS

    RickS New Old Stock

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    Well my Hazy turned out OK. Believe I need to pay more attention to the processes and not try to over complicate things. And it's time to get another fridge to address fermenting with better temperature control. Though I heard good things about the Kveik ale yeast that has an optimal range of up to 104 degrees.
    IMG_3191.jpg
     
  19. May 22, 2020 at 9:12 PM
    Cativelense

    Cativelense Well-Known Member

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  20. May 22, 2020 at 9:25 PM
    SwampYota

    SwampYota Strange things are afoot at the Circle K

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    That’s a gnarly can. Ive heard from more than one person about Tree House Brewery. Once travel restrictions are lifted I have a trip with work to Northborough, MA. I will go to the Tree House.
     
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