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Anyone out there have experience or tips for brewing with peaches or apricots. Is it most beneficial to include them in the boil or fermenter? Should I purée them or just slice them? "Because life's to short to drink ****ty beer" - A wise friend

Just brewed a zombie dust clone and have been dry hopping it. Unfortunately I could only get the pellet citra hops and wanted to know if I should use a sanitized mesh bag to strain the beer while transferring to the bottling bucket. "Because life's to short to drink ****ty beer, and life's to...

I'm looking into stepping up my brew system and brewing a 10 gallon batch soon. I have brewed 6 5gl all grain batches so far. I use a gravity fed keggle system so my kettles max out at 15 gallons. What's some advice for stepping up the volume? While creating the recipe should I simply just...

Just brewed a zombie dust clone and 2 days into the fermentation the high krausen blew the airlock of the carboy (the first beer I didn't use a blow off tube). I used safale 04 and it got to work crazy quick. After I pitched the yeast we swirled the the carboy around to mix up the yeast. The...

+1 Cheers "Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

It was an all grain, hit all of our numbers well. I'm going to take a look at it tomorrow (the carboy is located at a friends) and see where the gravity is at. I have a zombie dust clone that I have been itching to get done and need this carboy "Because life's to short to drink ****ty beer...

What kind of issues? I used one vile of white labs Irish. I pitched it into some starter wort and continually swirled it during the brew day. We decided last minute to brew so I didn't have time to build a proper starter. The temperature is on average middle 60's. "Because life's to short to...

I have a couple brews doing their thing in the fermenter. I have a brown that started out at 1.046 and has been fermenting in a primary for over three weeks. I checked the gravity little over a week ago (at two weeks in primary) and was at 1.020. I'd like to get it bottled as soon as possible to...

And that's a brown I did for my buddy. Hoping to bottle soon. "Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

Its actually a 15 gallon demi-John. It's a 5 gallon batch. I put it in there just in case the fermentation got out of hand "Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

Awesome info, here's a picture 3 days after pitching. "Because life's to short to drink ****ty beer, and life's to ****ty to short yourself on beer." - A wise friend

She is sitting at about 65 degrees? Higher or lower? I'm willing to wait as long as I need, how long would be a safe primary and secondary? This might have to be bottle conditioned I have a couple special friends I would like to torture and test their patience haha. "Because life's to short...

Yea she's a big one. That's a 5 gallon batch and its not even halfway. We just found her by an extreme coincidence the day before we started brewing. We built the blow off tube for when we do 10 gallon batches (or bigger) I don't think we can fit just an airlock on the rubber stopper we made...

Sorry this tool me longer than I thought but here she is. "Because life's to short to drink ****ty beer, and life's to ****ty to shot yourself on beer." - A wise friend

Was considering a wheat, haven't done one but I think it'd be great for the summer time Sent from my iPhone using Home Brew

Hello all, I have been mapping out my friends and I's breweries fermentation cycles and I have a two week window for an empty carboy that i'd love to use before i use it in two weeks to rack a beer into secondary. Throw me some ideas on recipes I can brew ferment and bottle in two weeks. Sent...

A topic I might have to initiate. We ended up with an O.G. Of 1.118 (all grain) pitching was fine, just not happy with how the starter started or finished. I'm going to assume its not going to be enough given the high O.G. Any tips on the yeast application at bottling? Sent from my iPhone...

I'm brewing a big stout, it's mashing at the moment but hoping for a high gravity. I have been advised to throw in a second pitch of yeast at some time to help along the fermentation. The first pitch is going to be white labs Irish ale WL004. when I pitched the yeast into the starter the capsule...

I'm brewing a high gravity stout here in about 4 days. I have done a little research and having a strong yeast to pitch seems to be the ticket. I have been advised to do a two step starter. Since I was planning on doing a 48hr starter should I start today decant in 48 hours and add another DME...

It'll be our sixth batch, we have been dropping starters for all out batches except the first. So you're basically saying just throw more yeast after krausen? Sent from my iPhone using Home Brew