AnthonyC

Community Members
  • Content count

    3,931
  • Joined

  • Last visited

  • Days Won

    167

Everything posted by AnthonyC

  1. I saw on one of the home brewing websites that they have hop rhisomes on sale for $1.00 each. It says that they should be planted in early spring and we're in early summer. Do you think this would work here in the northeast? I don't even care if they flop this year, but grow long and proud next year. Any input??
  2. ATF notified. ๐Ÿ˜‰
  3. Even considered non-carb version that could have a dash of spice and served warm... but I hear ya on the sick thing.
  4. Live my dream, Creeps. Make the Bourbon recipe!
  5. Ozzy Osborne? ๐Ÿ˜‰ Once it hits the bucket it stays put. 3 weeks max. Not even a secondary b/c I feel like cider needs some sediment to give it authenticity. Most amount of hops I've added to cider was 1oz of Mosaic @ 5mins. A little went a long way in cider... and you know that I over do EVERYTHING!
  6. Creeps, the hardest part about making a cider is finding your desired sweetness. You can throw just about anything you want in there. If I wasn't so focused on getting these AG recipes going I'd probably brew 2 or 3 cider recipes. I wanted to do a Hard Peach Apple with peaches from the orchard and maybe even a graft with wheat LME, flaked wheat, and 2-row, and an Apple Jack w/Bourbon and just a few French Oak Chips. Just don't see it happening this year.
  7. ...ah, just realized that I never mentioned that all of my ciders are carbonated.
  8. Don't forget Creeps that I was using the Mr. Beer Hard Pear Cider recipe initially. Hop schedule was for the hopped cider only. When I use orchard cider I still like to boil it b/c I like to add a little LME or DME + I am paranoid over getting infections. It's a quick boil--15mins tops.
  9. Of all of them that I've made I would say my favorites are (in no particular order): Ginger, Hopped, Spiced, Pumpkin Spiced, & the Graft.
  10. Always at 5mins left. I was living in fear of caramelizing the sugar and I didn't want that "burned sugar" taste in there.
  11. Every time that I've made cider I've had to bomb the crap out of it w/lactose to get it how I like it. I was going for something between a Red's and a not too sweet cider. I'm sure there are 1,000's of opinions on that.
  12. Forced post... but I'll work with it. Let me eat and then I'll run some ideas by you.
  13. Sounds good in concept, Jim. ๐Ÿ‘๐Ÿฝ
  14. How are you doing down there, Pete?
  15. Boil over? Now you're official, Jasbo! ๐Ÿ˜€๐Ÿ‘๐Ÿฝ๐Ÿฟ
  16. Not sure how the Pumpkin IPA is going to turn out, but it smells like pumpkin pie. Even my fiancรฉe mentioned that it smells like fall in the closet. That's about as close as she gets to a beer compliment. ๐ŸŽƒ๐Ÿ˜€๐Ÿ‘๐Ÿฝ
  17. I have 2 cans of Diablo IPA that are rapidly approaching their best by dates. I was thinking about giving a pumpkin IPA a try using 1 can of Diablo as the base. I have never tried the Diablo straight up, so do you think that it's hoppy enough or will it benefit from a 60min 1/2oz Fuggles addition? Here is the possible plan: 1 can of Diablo HME Steep .25 Munich & .5lb of Maris Otter @ 150 for 30mins If I use the Fuggles I'll throw in 1cup of Pilsen light dme for the boil 1tsp McCormicks Pumpkin Pie Spice 2lbs of Libby's Pure Pumpkin Purรฉe Safale US-05 Thoughts: 1. The Pilsen light dme will possibly give the beer an orange hue after being added to the hme. 2. Definitely not looking for the hops to be the prime flavor. 3. 2 weeks at 65*, 1 week at 40* NO SECONDARY, condition for 2.5wks max (it's an IPA) 4. Pumpkin/spices added in the last 5mins of boil (purรฉe will be caramelized) 5. ANY input would be most appreciated! ๐Ÿ˜€๐Ÿ‘๐Ÿฝ๐Ÿฟ
  18. @RickBeer will cringe when he sees this /\ /\
  19. Still kick myself in the ass for not buying 20 of those suckers when they were going for $5!
  20. It needs more time to condition. Take 'em out of the fridge, give it another week, and then try another bottle. ๐Ÿ˜€๐Ÿ‘๐Ÿฝ๐Ÿฟ
  21. Nope, leave 'em in. ๐Ÿ˜€๐Ÿ‘๐Ÿฝ
  22. You're gonna love that one, Pete. It's gonna make a mighty fine fall brew. ๐Ÿ‘๐Ÿฝ
  23. I made this yesterday. Not sure how it's going to come out, but it smelled great. This is how it went: 1 Diablo IPA 1 Cup of Pilsen Light DME (it's all I had other than wheat) 1/2 tsp of McCormick's Pumkin Pie Spice 1 large can of Libby's Pure Pumpkin Purรฉe .25 cup each of the following (2-row, caramel 20, oats) Process: Pumpkin baked at 300 for an hour +/- 10mins Grains steeped @ 150 for 30mins Grains removed, Added 4cups of water, Added DME and boil for 10mins At the 5min mark added Pie Spice Remove from heat, add HME Pour into LBK, check to make sure that it is at the correct mark Cooled to 70 +/- 2* Added Yeast (did a 12hr starter for this... just because) **the yeast was Nottingham Ale Yeast--exp. date 3/2017--kept in fridge** Added caramelized pumpkin IN HOP SACK! (some said add at 2wks, some said add now... both sides made the same claim--spices, not pumpkin, give you the flavor. Post Brew: Ferment at 68-70 for 2wks, into fridge for final week. Bottle condition with light brown sugar, sugar, brown sugar (maybe 2of them) Conditioning Length: hoping 4wks max. Just checked and it is fermenting away. Fingers crossed!
  24. Sounds like you're well on your way. ๐Ÿ‘๐Ÿฝ