Recent content by pmdbama

Just wanted to update this thread. Bottled this beer on 6/13. The FG was 1.021. Still higher than what I expected but as it has sat for almost 2 months, I decided that whatever was going to ferment has fermented. I'm just going to assume that the high FG has more to do with suspended fruit...

that's what I was intending to do, but the primary fermentation went quickly due to the low O.G. of the first part of the recipe and I was unprepared.

Exactly how I got in this mess in the first place. I've used the non-fermentable extracts before, but they taste to artificial. Also really affects the head. Thanks for all the replies. Seems like the general concensus is to leave it alone and the yeast will multiply to the correct levels and...

It is if I'm calculating the additional sugars from the fruit to accomplish final ABV.

That's what I'd heard, and what I'm hoping for. I'm just a little leery at the fact that this is happening to fruit. Most of my experience with fruit is that it causes explosive fermentation. Lol. And at the rate this is going, I'm worried I'll run out of spring before it's done!

Bottling for now. Otherwise, I would do just that. Wont have kegging capabilities until summer.

The temps have been between 66-70. I racked on top of the puree. By second "primary" fermentation, I mean that my understanding of the purpose of racking onto the fruit is meant to allow a slightly weaker fermentation so that the fruit flavors remain intact, as opposed to putting all...

Running into a problem I haven't had before. I'm brewing an apricot wheat beer based on an all extract recipe posted here. Primary fermentation went fine, but now that I've added the apricot puree, i'm seeing no airlock activity and a slow, if none fermentation. Here's the recipe along with...

i'm still noticing an "extract twang" in my beers. i'm doing extract kits with steeping grains. Palmer's book recommends doing your boil with half the extract, then adding the other half at flameout to reduce the twang. Anybody tried this? i'm concerned about sanitation and curious to see if...

i've used a non-fermentable peach extract and it came out great. directions were to use the whole bottle for a 5 gal batch just before bottling. i knew that the extract would come out tasting artificial, so i went with 3/4 of the bottle to just hint at the flavor. the whole batch only lasted 1 bbq.