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An interesting point when considering initial and possible secondary fermenter: If we’re going to let the beer sit after its main fermentation is done, it pretty much needs to be in glass, and away from the spent yeast that accumulates at the bottom of your fermenter from this post: http://www.keystonehomebrew.com/2010/12/secondary-fermentation-pros-...


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Was wondering if you could answer the following: how much yeast to 1 gallon of organic cider. how long to let it ferment for that beer taste. Not worried about alcohol level. once it is done fermenting do I need to do anything or just refrigerate it? Can I start another jug with the fermented apple juice as a starter? Do I need to add yeast along the way ...


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Did he brew beer also? If so he may have been making Malted Cider 50/50 beer wort and Apple juice. Or it may have simply been Apple juice and using a bakers yeast that lended a slight bready flavor to be similar to a beer malt taste. Or even a spontaneous fermentation from juiced apples. Did you have an Apple tree? Using a foil cover works really well ...


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OK with no gravity reading this is just general advise. Regarding gravity if you were starting at 1100 with those yeasts you should be getting down to around 1020-1030 depending on the temp of your mash. The lower your mash temp the lower your final gravity should be. For such a big beer/barley wine, I would usually give it a double pitch of yeast as you ...


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The standard wisdom I've seen is, as mentioned, that glass and metal "should" be fine but plastic is much more prone to scratching, making it a concern. Brett has a reputation of being very resilient and being able to survive in small nooks and crannies of your equipment, waiting to infect future batches regardless of how well you may try to sanitize it. I ...


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Glass or Stainless should be fine, and you can sanitize Brett like anything else. But anything permeable plastic/rubber/wood, will get contaminated with Brett, and you should have separate equipment for your Brett brews vs your 'clean' brews.


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Based on past experience they both ferment to FG in about the same time. US05 is more aggressive and will go much drier, and S-04 will give you more British Ale esters. I have a couple of ales I make with both. I add 2/3 S-04 and 1/3 US-05, this gives me the lovely fruity esters of S-04, but finishes nice and dry from the US-05 chewing through all the ...


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The ferm times were about the same. What was different was the taste. An UNBELIEVABLE difference. It really doesn't taste like the same beer. You really wouldn't know it was the same beer in fact. I preferred the 04, but many did prefer the 05. Anyway, I use the brews now to show folks the difference yeast makes as most don't really consider it as important ...



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