10/26/2012 – A follow up to my question on 10/24/2012. Is there a wine yeast that would leave enough residual sugars the cider would be sweeter? I looked at Wyeast Labs 4242 Chablis, and it suggests it will leave residuals sugars of 0-0.75%. Any idea whether such a yeast would do well in cider (with yeast nutrient of course), or dramitically change the . . .
Response From Homebrew Heaven: The best choice is probably Cote des Blancs yeast. Providing there is enough sugar in your cider, this yeast will shut down at maybe 11-12 abv. By the way, I wouldn't use the yeast nutrient. You are trying to get it to stop at the right point. Why enourage it?Another "trick" is to use a little dry malt extract (a pound or two per 5 gallon . . .
10/17/2010 – I have 6.5 gallons of fermenting cider in my primary right now. This is my 3rd year making hard cider conditioned in the bottle. This year I would like to have some sweetness/maltiness in the finished cider. I talked to one of your employees and he recommended using malt extract for priming which leaves some unfermentable sugars. I do . . .
Response From Homebrew Heaven: I have successfully used amber dry malt extract in a cider. Actually, I used about 1 lb at the beginning of the fermentation, and then also used about 1.5 cups when I primed the 5 gallon batch.If you use some lactose, I would add it at the end of fermentation, prior to bottling. I don't believe that lactic bacteria would be an issue.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
6/6/2007 – Hi, I am considering ordering your Shamrock Stout, however I have brewed it before (it was really good!) and I want to try something different. I have been reading about adjuncts on your website, and I was thinking about buying lactose and flaked oats for a "milk (sweet) and oatmeal" flavor on top of the regular Shamrock ingredients. Furthermore . . .
Response From Homebrew Heaven: Heck yes! About 1/2 lb of each (lactose and oatmeal) makes for a nice sweet oatmeal stout. The Wyeast Irish Ale #1084 would be a good choice for this brew. It is the Guiness strain of yeast. The light DME for priming will also add a creaminess to your brew, which just seems right for this beer. Use about 1 to 1.25 cup in 5 gallons for . . .
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
9/15/2005 – I tried something called milk stout once and liked it alot. I am wondering what exactly "milk stout" is, and how would I go about making some? Would I be able to modify one of your kits somehow?
Response From Homebrew Heaven: A milk stout actually has some milk sugar (lactose) in it! You can easily modify our Shamrock Stout kit by adding about 8 oz (more or less) of lactose to the boil. Here is a link to that product.
7/16/2005 – Hello there:I am trying to clone a lager, and the exact ingredients dont add that extra sweetness. What quantity do you use with the lactose per gallon of mash? And can I add directly yo the boil or do I have to dissolve first?
Response From Homebrew Heaven: For a 5 gallon batch, try adding 1/4 to 1/2 lb directly to the boil.
4/21/2005 – I ordered the stout kit as my second try at homebrew ( the first is conditioning, and I am going stir-crazy). Will adding 1/2 pound of Lactose and 1/2 pound of maltodextrin make a lot of difference? I also plan on conditioning with DME. I should have enough beer from the first kit to give me the patience to wait this through.
Response From Homebrew Heaven: Yes, the lactose will make it a bit sweeter, and the maltodextrin will give it more body. The Shamrock Stout already has a lot of body, so it probably doesn't need the malto.
2/1/2005 – Where can I buy the hops to brew the beer? I live in Plainview, Texas....would love to brew my own. But, I need the ingredients to brew it. will buy your equipment, so....where can I buy the goodies to brew it?
Response From Homebrew Heaven: Right here! We have a large selection of hops, yeasts, grains and everything you need in the way of ingredients. Here is a link:A good way to get started is to choose one of our ingredient (recipe) kits. They get you started the right way!
12/7/2004 – Should lactose go in with the malt (as would brown sugar) during the initial boil, or is it something that goes in during secondary fermentation?
Response From Homebrew Heaven: Yes,it should go into the initial boil along with the malt.
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