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I've been struggling with the whole primary/secondary thing for a while now, I read the other thread (well 11 pages or so) and was even more undecided. However, reading this one I'm going to go ahead and give it a shot now. Just the time I'll save on racking will be better spent drinking :)

I'd like to show that it's not the size of your brush, it's how you use it.

I'm going to bottle either on Friday or Sunday, I'll post some pics either way.

My natural inclination is to experiment with things, so if I had two recipes I wanted to try, I might opt to do 2.5 gallons of each, assuming they won't let you buy more the day of.. Of course space is always an issue so I might just do one 5 gallon batch too.

Everyone knows Z-Day won't really happen.. But when the aliens attack, I'm brewing the hell out of this one.. I finally managed to source out a cheap 250 GPH pond pump and wanted to test out my rubbermade/pond pump/ice bath/immersion cooler and figured this would be a good cheap batch to...

I think after I get my beer fridge for lagering this weekend, I might give this a shot. I like experiments, and if the zombies do come, I'll need to be able to replace my Yuengling cheaply..

btw: great pics..:mug:

That's definitely worth a shot if I ever do something like this again. Overall I'm very happy with it, but I would have liked to had at least another 12 pack or so of beer..

I'm not really sure to be honest, but I'm leaning towards saying it's very different. It's almost what I would consider a desert beer, like a meal in it's own..

About a month after racking I bottled, then let it carb for about two weeks. It's pretty awesome, the banana really comes through in the taste, followed by the chocolate. The only issue that I found so far was because the banana puree was liquid, and there was so much of it, the beer only...

I see food grade barrels on craigslist all the time, you would be amazed at how many companies use them and just end up tossing them. The bakery my SWMBO works at blasts through them than donates them to local garden charities who turn them into rain collectors.

Now that is a bar done right.. wow.

Just wondering how this one came out?

How do you decide if you are going to use wine or water for topping up? I just bottled about 4.5 gallons last night that I think had too much head space, well either that or I should have oaked it to death.. Overall, I'm not quite as happy with it after it sat for a year.

Just a little update, racked the beer into the secondary last night and put in about a gallon or so worth of the banana puree, and 4oz of cacao nibs.. Smells amazing so far, can't wait to try this.

Sounds interesting.. How did you do the ginger wine? I have a 35# box of candied ginger at home that I'm trying to decide what to do with.

I was going to start last night, but it was right around 100 degrees outside, so I'll be waiting a few days for the temp to break. Can't believe I miss the snow already.

Whew, I'm relieved that I'm not 100% off base here. I'm really looking forward to giving this one a try. TopherM: I read on some other threads that a lot more puree is needed than an extract, but nothing really concrete. I'm thinking about 2.5# may do it, but that's mostly a guess at this...

I've been brewing wine for years, and in the past few months I've been making some beer while I wait on wine juice to come in. Being a new brewer, I just want to check with everyone to see if my thinking is along the right path for this experiment. I've made three batches of beer before (all...