Recent content by Beernoob88

that makes sense. I tried the flavoring, and its more or less the exact same that I use when I used to make my own vape juice. (It was cheaper and I could customize it) So I'm feeling that real fruit would be the way to go. Isn't there something I can add to stop fermentation once i get to the...

So I am in the middle of making a sour beer using Philly Sour yeast. I'm about 5 days into fermentation and I was debating on what fruits to add. (Recipe below) When I was at my brew shop in town I saw some Brewers Best Natural Flavor bottles. I picked up Peach and Raspberry. My original plan...

I actually have this Recipe that I am trying on Saturday. Title: Fruit Sour Brew Method: BIAB Boil Time: 30 min Batch Size: 5 gallons (ending kettle volume) STATS: Original Gravity: 1.054 Final Gravity: 1.007 ABV (standard): 6.21% IBU (tinseth): 14.86 SRM (morey): 5.56 Mash pH: 0...

Long Island Iced Tea is amazing. But I am wanting to make a drink for her that is not some mixed drink. :)

I was thinking about adding 3-4lb of mashed and pasteurized raspberry's after 4-5 days fermenting rather than the powder. I tried a sour a week or so ago that had bits of fruit in it, it was amazing.

all grain in a bag

seltzers kinda, i know she likes the jack peach drinks, and truly type drinks. Hard lemonade if it has other fruit in it as well.

So, my gf does not like beer at all. She can tolerate sours that are super fruity. She is the kind of girl who likes fruit wines that are not dry. I have a sour recipe I am making next weekend. but I'm looking for some other ideas. I also have a cider fermenting as well. Any ideas would be...

I have tried that. the 5 gal pot is not wide enough. lol. it still gets everywhere. I need a way to keep it suspended over the pot. I was thinking of something like this and using something to keep it over the 10 gal pot. like some metal rods to keep it over. issue is I would have to pull it off...

I have a 10 Gal pot from Anvil Brewing with the Spout and thermometer. I also have a 5 gal pot I got from amazon. I work on a glass top electric stove that can barely get it to a boil. I have to use a sous vide to keep the temp for steeping and crank it up to 195* to help it get to a boil. it...

Thats a good idea. I live in an apartment though. :( I would 100% get that if I had my own space.

so I have been doing BIAB my lst 3 batches and it sucks trying to lift the bag when there is 12lbs of grain in there. Anyone have any tips on how to lift and drain it without making a massive mess on my kitchen floor? :)

Ahh. I get what you mean. I BIAB right now and I noticed that l loose a lot of water from the grains. I think I could figure it out.

Quick Question for ya. How much water did you start with? just 5 gal and then topped off whatever is missing from the grain and boil off? Cause I have seen both ways. start with more water than the fermenter batch and boil it off or do 5 gals and add water to fill in the missing water from the boil.

Yep. Kent is great.