Real Root Beer

Root beer was put to secondary on 11/16/2008.

Malted Ginger Cider: Revealed

Malted Ginger Cider (pitched: 05/09/2008 racked: 05/22/08) OG 1.056

I bottled it on 11/16/08 (~ 6 months in secondary) and added 7/8 cup table sugar and 8 oz lactose. Tasted much better after bottle conditioning.

FG 1.017 (not including added AJ, minimal) ~5.06% ABV

Root Beer

Brew #3 - Multi-Fruit Wheat

wheat lme, pilsner malt, caramel wheat malt, cracked wheat, oats, tettnang, Safale US-05


June 28th (bubbling once a minute) added 2 pounds pureed mangoes

Bottled July 10: Used 3/4 C plus 1 tablespoon cane sugar

Its pretty delicious. Maybe a little flat carbonation wise

Cider Pics in Secondaries on 6/26/08

Left: Cider (racked 4/29/2008) - Right: Malted Ginger Cider (racked 05/22/08)

Wheat

3.3# wheat lme
2# pilsner malt
1# caramel wheat malt
.5# cracked wheat
.5# oatmeal
1 oz tettnang pellet hops alpha acid 4.3% @ 60 min
11.5 g Safale US-05
2 cans Oregon Blackberries

pitched at 71F at 530PM on June 21st 2008
og 1.037 (not including berries)

added one quart cherry juice on 6/26/08, fermentation 3 bubbles every 30 seconds, after an hour of the juice being added 3 bubbles every 10 seconds

2nd Secondary

I put the malted ginger cider in the secondary on 22 May 2008. I added some apple juice with more ginger on 25 May 2008.

April 29, 2008

I racked the cider into the secondary on 4/29/08. The temperature has been between 61 - 63F. Very cloudy.

Malted Ginger Cider

9 cans AJ concentrate
3.3 lbs Light LME
1 lb C10 Crystal Malt (Steep 160F 45 min)
3 oz sliced fresh ginger & juice and rind of 3 limes (boiled 45 min)
1 tsp yeast nutrient
6 grams Muttons dry ale yeast
7 grams Coopers dry ale yeast

OG 1.056

Pitched today (830 PM - 5/9/08 - ~74F)

Its Alive

A picture from 7 days in:

#1

Used 5 gallons of Tipton grove natural juice (not from concentrate)

1. Pitched the yeast Lalvin 71B - 1122 (x2) on 04/10/08 about 7:30 PM.
2. Added yeast nutrient (2.5 tsp) on 04/12/08 at 3:00 PM