Recent content by BigJoeC

I don't even want to knOw where you went to elementary school! What about pineapple? I intend on using about 4 or 5 whole beans split for vanilla.

I'm brewing an Amber Ale extract with specialty grains. I would like to add peaches and vanilla. I was thinking I would peel and pit ripe peaches to make 3 pounds of fresh puree. I would then add the puree to the boil at 1 minute. I would ferment for 10 days or so and rack into secondary...

I haven't checked FG. I have always just allowed it to ferment for 2 weeks then primary for a week and then just bottle. I don't really have a way to check FG without a tube. I always just dropped it in the bucket.

My appologies. I didn't mean for rousing to change bitterness. I was talking more for ensuring fermentation was complete. The airlock is deffinately still moving and bubbles are still forming. I haven't checked SG at all. I only have a hudrometer that I just put into the bucket. I don't...

I brewed a wheat extract beer from MidWest. I brewed three weeks ago. I also added 1.5oz of orange zest to the boil with the aroma hops for the last 2 minutes. I fermented for 2 weeks and racked into a glass secondary with another ounce of orange zest and 2 whole vanilla beans that I opened...

I brewed an extract wheat with specialty grains already. For the last 2 minutes I added 1.5 oz of orange zest to the boil with the aroma hops. I have to say that there was a definate orange smell and flavor. It has been fermenting for just over a week now. I want to add a bit more orange and...

Yeah, today is the day. I'm going to go with zests in the boil for last 2 minutes. Not sure about adding the hops.

I will be brewing this Extract kit with specialty grains from midWest called Boundary Waters Wheat on Saturday. 6lbs Wheat LME 1/2 lb. Caravienne 1/2 lb. Carapils 1 oz. Sterling hops 1 oz. Palisade aroma hops I considered adding 1/2 oz. german Hallertau hops at some point for just a...

So I am fermenting a Superior Strong Ale from midwest. It is in my basement right now and actively going. I'm not sure the temp at this very moment but it is cooler than my house right now (65f) ... (heating fuel is so damn expensive). I have it wrapped in a fleece. Any thoughts?

I wonder about using a few different types of orange. I'm getting more and more intrigued by this idea now. I almost may start it tomorrow!!

I would absolutely use organic oranges as well. However, I am still torn between cherry and strawberry. Maybe even keep it as an orange wheat. I plan on brewing a rasberry chocolate bourbon stout in August/September so it is nice and ready for nect holiday season. I was told that soaking the...

Sounds great! I assume it's a 5 gallon batch that you zested 3 oranges? Was it fine zest with a zester? Or is it peels? I figure the fine zest might cause particles in the finished beer. maybe not though.

I'm reading a lot of different methods. I was also thinking of zesting the peel. I thought about using the oranges with sugar and water as well. It may increase the alcohol content too. But I am going to probably do orange peel at flameout, primary for 2 weeks and then add cherries that were...

Well, I am reading past threads on this site. I think I will go ahead and try adding a bunch of fresh orange zest to the boil as I add the finishing hops for the last 2 minutes. Then I will add some fresh cherries that I will freeze first. I'm going to go with an orange cherry wheat. ANy...

Cool. What was krausen? Sorry, never heard that word. I was thinking of maybe 5 pounds of fruit for a 5 gallon batch.