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Hey guys, i have been thinking of doing this for some time now. My Stout is right on the spot for my taste and many of my friends. I would like to do a Orange version of it. I was told to use zest but not the fruit itself. My question is how much zest in boil and in fermenter. My Build: Type...

This would be a fantastic in my living room :)

well my first language is french so sometimes with technical therms i mix en/fr :)

Biologic all natural no chemical/or pesticide were used to make them grow faster. I was asking because the recipe calls for 3 weeks with the fruits and i was wondering since they were hole raspberry that maybe the yeast was still working on the fruits it's another kind of sugar (not sowing on...

Ok i have made a raspberry ale, the raspberry were frozen (BIO) i added them after 6 days when the big activity was done. They have been fermenting for 2 weeks now, the gravity is at 1004 (the recipe called for 1011) there is still some activity (bubbling) not a lot but like 4 to 5 per hour i am...

I'm in too :)

I want that!!!! :D

thanks for the info.

the active fermentation ended like 24 hours ago.

Good day Guys, I am making a raspberry ale, OG was 1.054 I am now at 1.022 and FG supposed to be 1.012 at what point do i drop in the raspberry? I have chosen to use frozen ones, (fresh= 20$, frozen=12$, can of puree=34$) do i drop them frozen or? I thought about spraying them with vodka but I...

many thanks for the advice, the beer was bottled 1 week ago. I have not tried it out yet, i will be patient :)

I used a English ale (liquid) this was my first time using a liquid yeast (and first Stout) i was wondering. Thanks for the infos

Hi guys, this is the first time happening to me. I have a Stout in my fermenter, been in there for 19 days. It started at 1054 now been sitting at 1010 for 5 days with no apparent activity. should i rack it or wait? or? P.S. I use a fermenter so there was no transfer, it was very active for...

Thanks for the infos

I use a SS fermenter

OK this is my first all grain using a fermenter. I have started my dry hoping today, I will do for 7 days. If when done i plan on pressurizing my fermenter whit CO2. If I do; 1- what pressure is best? 2- how long? 3- this is a small batch so i may bottle it, do i still need to had sugar...

Thanks for all the inputs, i used pre grinded becaus they offer it at no cost and it's a supplier for brewpub here in town. I bought a mill but i have a hard time keeping the adjustment. I did take many notes and will improve my process. I did have some problems adjusting my controler but i...

I did a West coast IPA my grain build is as follow American Two Row 14.5 pounds Cara-Pils 1.3 pounds Crystal 40 1.3 pounds Munich 0.5 pounds hops: during boil i used 2oz of chinook and 2.25 oz of simco. I did a 23L at 68*C (1 hour) infusion and a 4L sparge at 72*C (maybe was...

Hello Guys, i am wondering about the result quantity. How much liter should be my infusion if i want a 23L batch. I started to boil and i had 25 liters after 90 min (followed recipe) i had 19L left. According to my recipe i should have gotten a 1.070 OG but i got a 1.055, does this is a result...

I want one like that :)