I made the NB's Elevenses recipe with it and also did not make a starter. My take off time with it was a little longer more like 24 hours, pitched at 74* then into the chamber and got it down to 66* I believe. The finished beer was clear from the bottle even with disturbing the sediment on the...
I am guessing you used an extract kit? so you topped it off with tap or bottled water? leave that water in the fridge for a day before you brew and after you add it to your wort it will get you to the 62-64 degree range no probs, if you use the ice bath in the sink method.
:smack: I had the same thing happen to me last month but the clamp slipped down the siphon and into the brew. A month later and it tastes good so far, so good luck. I hope your brew will be okay.
well yes, as far as I know adding any adjunct/flavoring in the boil or at flame out can carry some aroma and flavors over to the finished beer but if you want the most flavor and aroma its best to do it after primary fermentation has stopped. I am not sure on the amounts of juice to add compared...
I would get a 5 gallon carboy but it might be okay to ferment for say two weeks then pasteurize your fruit or add the canned stuff which is good to go and gently pour it into your primary and give it at least another two weeks then bottle. Yes you should get a secondary fermentation when adding...
It looks good to me! Did you want a more dominant cherry aroma/flavor? I understand if you want a more subtle flavor then add juice/puree as you are. I just did two one gallon test batches similar to yours but i added 12 oz cherry puree to one and 12 oz blueberry puree to the other in the secondary.