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So I decided to try and do a 7 pound amber DME recipe I found on here. I used a wyeast belgian trapist yeast. I left it in primary for 2 weeks then I racked on to 5 pounds of self pureed strawberries that I pasteurized on the stove when I moved into secondary. I had that sit on the strawberries...

So I attempted this brew. I substituted for 7lbs of amber dme because I enjoy amber over pale base. But apricot is out of season in my area and can't find any fresh. So I was wondering if any one has a good fruit substitute I could try instead when I am ready to move to secondary. Thanks!

I went to dry hop my IPA that has been sitting in my second fermenter (glass carboy) for a week. I was out of star san so I boiled the muslin bag and dipped the outside of the hop packet and scissors into the boiling water to sanitize them. Is that ok? I hope I didn't just mess it up when I...

Thanks so much! That cleared up some confusion I was having. The Pyrex glass is a great idea!

I have a packet of dry yeast and the instructions on the back say to bring up to temperature and mix into 4oz water and then don't stir to much but once or twice if it clumps. Then I read on other forums and websites how I should stir it to multiply the cells before the pitch. What am I to believe?