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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.

I will finally have enough of my own raspberries this summer to brew with them. Before I was using purée or frozen berries. A pro brewer told me to soak the berries in vodka to kill off any bacteria. I should have asked him these questions but I didn’t. So first, how long do I soak them for? Do...

Yeah I’ve used it many times in the boil for Milkshake IPA’s and some sours. I’ve never brewed a porter so I was just trying to be super clear…I’ve heard of people throwing random stuff into the mash so I figured it doesn’t hurt to ask.

Regular boil addition or mash with lactose? So far I’ve changed the recipe and ordered some lactose and NB hops and will be reducing the chocolate and am upping the C60.

Nope. I’ve never used Vanilla Extract. I like to go big with add ins though. Like when I make a raspberry wheat, it’s a dark red beer because I’m not about subtlety, I like big flavors. In this case, I’m not looking for a roasty flavor, I want more vanilla.

The chocolate isn’t sweet?