Recent content by dotf

It’s whatever the big can of Peach purée is from Oregon Fruit. I was gonna use it on 5 gallons of a sour ale.

Yeah it’s water soluble.

Yes, it’s water soluble.

This is a “would this work?” post. I can’t drink anymore but I still have my equipment. I want to make a thc seltzer with no alcohol. Here’s my plan: 5 gallons of bottled water Dump one can of Fruit Puree Mix in 1 gram of thc powder Keg and force carb and chill It should yield about 40 - 16...

I have a bunch of these little 4 ounce bottles of flavor extracts laying around since I switched to purée. I want to use them up. Can you mix two together? I have a wheat beer in the tank I want to add a combo of peach and mango to.

Thank you. I really appreciate it.

Ok, so, I have a bucket with a spigot but wouldn’t that transfer all the yeast cake that sits on the bottom along with the beer?

I’m not set up for closed transfers yet. It’s not ideal. I just don’t understand how I’ve had some really amazing results and some vomit worthy ones using the same technique.

I’m still a bucket brewer and I have completely given up on dry hopping hazy IPA’s because of bad results with oxidation. I’d say 3/10 NEIPA’s turn out great and the other 7 should be drain pours but I make myself finish the keg to punish myself. I have a bag of Cosmic Punch I don’t want to go...

What would happen to the beer if I waited up to two weeks to pitch yeast?

I was thinking with the natural C02 it might carb in the vessel and I was curious about it. Reading the responses I’m gonna just get a small bucket with an airlock.

I’m kicking around the idea of doing a few one gallon brews for the styles I like but don’t love as to not use one of my two 5 gallon kegs on it. (Would be bottling) I’ve seen some one gallon fermenters with the air lock but what would happen if I got a two gallon bucket and brewed one gallon of...

I keep my kegerator in my garage in Minnesota over the winter and it’s not heated. I bottle most of the winter. I’m in a situation where I have to keg a beer but only have about 48 hours available above freezing. The beer in the keg freezes when it hits 0 degrees outside, which it will be this...

How does that not shock your yeast?

So I’ve gathered that lots has been said but no one actually knows.