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I agree with you Conman. entered it into the Blue Bonnet Brew Off and one of the judges had that comment about the nuttiness also.

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...

Here is mine! Four bucks for some screws.

I am in!

"The Road" oh and "Long Way Round"

Not my area of expertise, but did you read this one? https://www.homebrewtalk.com/f163/lager-fermentation-steps-261740/

http://beeradvocate.com/community/threads/sanitizing-after-making-a-sour.761/ Check this one out.

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.

Okay so you went from one bucket to another? sounds like you will be okay then CCMuggs!

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.

dave37, can i get a recipie for that please?

Handed out three different styles of homebrew to my coworkers trying to broaden some horizons!

nothing at the moment. just bottled 5gal of Cream Smoked Amber and looking forward to brew a batch of White House Honey Porter!

Thanks! thats exactly what I needed to know!

Hello everyone! I apologize if this has already been asked and answered but I cannot seem to find any posts or good answers on this subject. Is it okay to pitch rehydrated yeast that is in the 90 to 105 degree range into my chilled and aerated wort that is in the 62 to 68 degree range...