Comments on: Big brewing weekend http://cnybrew.com/2007/11/20/big-brewing-weekend/ Tue, 16 Aug 2011 20:11:20 -0700 http://wordpress.org/?v=2.8.6 hourly 1 By: Travis http://cnybrew.com/2007/11/20/big-brewing-weekend/comment-page-1/#comment-226 Travis Wed, 21 Nov 2007 14:36:00 +0000 http://cnybrew.wordpress.com/2007/11/20/big-brewing-weekend/#comment-226 Yea the cider I have is pretty dry. It's not what we were looking for, but I want to pour some out and get it cold to see what it tastes like. I am thinking that I will bring a bottle to Thanksgiving to see what people think. Yea the cider I have is pretty dry. It’s not what we were looking for, but I want to pour some out and get it cold to see what it tastes like. I am thinking that I will bring a bottle to Thanksgiving to see what people think.

]]> By: nick http://cnybrew.com/2007/11/20/big-brewing-weekend/comment-page-1/#comment-225 nick Wed, 21 Nov 2007 02:48:00 +0000 http://cnybrew.wordpress.com/2007/11/20/big-brewing-weekend/#comment-225 So I was basqueing in the delights of the hard cider and I relized something. When I racked off the hard cider into the keg I ended up putting about a quart into a growler because it was kind of trauby and I didnt want it in the keg, I let it settle and have been drinking it. It is much better than the stuff in the keg and not for a carbonated - flat reason but a taste. an after taste on the cider that was reminisent of sharp cheese. Like the smell of the cider when it was brewing. I let my cider age in the secondary because of that smell and to clarify; but when I racked it into my keg I also primed it. I think the extra fermentables when I primed gave off tastes as they were eaten, much the same way the cider did as it fermented; similar but to a lesser degree than the pumpkin ale.I think that from now on when if I brew something that has undesirable odors in the fermentation stage, when I keg and bottle I will artifically carbonate whenever possible. the fermentable sugars from priming are putting off the same undesirable gases as when they were fermenting but now in this case I am forcing them to disolve in my brew. So I was basqueing in the delights of the hard cider and I relized something. When I racked off the hard cider into the keg I ended up putting about a quart into a growler because it was kind of trauby and I didnt want it in the keg, I let it settle and have been drinking it. It is much better than the stuff in the keg and not for a carbonated – flat reason but a taste. an after taste on the cider that was reminisent of sharp cheese. Like the smell of the cider when it was brewing. I let my cider age in the secondary because of that smell and to clarify; but when I racked it into my keg I also primed it. I think the extra fermentables when I primed gave off tastes as they were eaten, much the same way the cider did as it fermented; similar but to a lesser degree than the pumpkin ale.I think that from now on when if I brew something that has undesirable odors in the fermentation stage, when I keg and bottle I will artifically carbonate whenever possible. the fermentable sugars from priming are putting off the same undesirable gases as when they were fermenting but now in this case I am forcing them to disolve in my brew.

]]> By: Adam http://cnybrew.com/2007/11/20/big-brewing-weekend/comment-page-1/#comment-224 Adam Tue, 20 Nov 2007 15:08:00 +0000 http://cnybrew.wordpress.com/2007/11/20/big-brewing-weekend/#comment-224 Brewing again eh?<br/><br/>Can't see the video right now due to it being blocked, but, when I get home I'll check it out.<br/><br/>Prost! Brewing again eh?

Can’t see the video right now due to it being blocked, but, when I get home I’ll check it out.

Prost!

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