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I was thinking of freezing the fruit to release its natural flavors and juices (becomes more accessible) and to stun any bacteria and wild yeast in the fruit, that way I could finish them off with campden tablet sterilization, or maybe they will be so stunned that the actual alcohol and...

Sounds terrific! I could use a bit of whiskey too to give it a complex flavor! btw, how do you stir in pectin enzyme onto the beer and at what time of the fermentation is it added? I'm assuming the alcohol in beer will kill any bacteria on it, and I definetely cant boil it because the heat...

Awesome! Thank you very much, I had no idea of this video :-D

Thank you kaips! I actually wrote a blog concerning my question (no replies yet) but you and others here have answered my question (a little research goes a long way) I will definetely do what you suggested it was what I originally had in mind, and Chad's Brett experience...

Funny thing is that I was reading some Brett work done by Chad in another website this morning (http://www.brettanomycesproject.com) and didnt realize it was the same guy :confused: lol, but anyways I read his post on here and it makes a lot of sense, so I will definetely go with secondary...

I did not get to see your spreadsheet because my computer does not allow it for some reason but I saw your powerpoint presentation on mash pH and how to predict it, pretty advanced chemistry skills youve got there :D thanks to molaritycalculator.com and Palmer's section and youtube video on...

I really want those funky horse sweat aromas (4-ethyl phenol) in my beer to create an old school beer, and I am planning on using secondary on it too, have you done this before and obtained the funky aromas im talking about?

Perfect answer my fellow homebrewer, and I thank you for that! If I had a keg I could cold crash it and force carbonate (depressurize as pressure builds up too) but I'm thinking of bottling so I might let the fermentation happen thoroughly so I dont get those infamous bottle bombs...

Ajdelange, AMAZING explanation of water chemistry, I have a better understanding of how the product works from your comment and after reading this article as well: http://braukaiser.com/documents/effect_of_water_and_grist_on_mash_pH.pdf Thanks to the article and water chemistry calculators...

Hello fellow brewers, I am planning a recipe for a Baltic Porter or Robust Porter (I have not yet build up a grain bill, but I intend to mash in at the best alpha amylase activity 158-161ish) I plan on fermenting it with a London Ale yeast strain for two-three weeks for byproduct clean up, then...

I'm planning on doing a Baltic or robust Porter, let it ferment out for two weeks with a london ale yeast, then racking to a secondary with the addition of rasberries and Brett, bruxellensis for a small noticeable brett characteristic... My question to you is, how long could a beer be left (with...

YES PastorofMuppets I love the way beer can be brought up to a new level, I too have learned some water chemistry and use software to calculate pH, RA and salt additions, etc however it's kinda hard to get an accurate water report from where Im from, so it's all based on an average I took! Is...

Thanks to all for the information, I had in mind that pH 5.2 would lock onto that pH and I use it because I am usually (theoretically) 0.1-0.2 higher in pH values from the recommended (Palmer) 5.4-5.6 values at room temp., so I add pH 5.2 as to "compensate" for the additional pH drop and...

This sounds like a very good answer and relates to the research I've been making on this product (I understand the products phosphate contents interact with the malts phosphate and stabilize the pH from raising or dropping, IF the pH near 5.9, to my understanding) however what interests me in...

This sounds like a very good answer and relates to the research I've been making on this product (I understand the products phosphate contents interact with the malts phosphate and stabilize the pH from raising or dropping, IF the pH near 5.9, to my understanding) however what interests me in...

Hi everyone, I have used 5.2 pH stabilizer (I believe 5 star product) for a couple of all grain batches and the results are good (I still use a bit of salt additions to bring up good enzyme activity and yeast fermentation). My question is, what's in this product of 5.2 pH stabilizer? To my...

I wouldn't know about Magic Hat's garlic beer, but I got to mix a bit of that paste into an IPA and the shallots made it bad, I cant imagine how bad the garlic would be :( I'll give the email a try with them, I work at a beer/gourmet store and I noticed the spice section was awesome! I am...

That sounds delicious Randy Bugger, I might just add some coconut as well... Did you get a chance to try this brew?

Im really hoping I can pull this off DrunkleJon, I am a Thai food fanatic and would like to pull off that essence into my beer! I will try to do a small batch of the beer with fresh ingredients plus curry, and then the other with the paste to see which one I like best! Thanks again for the...

thanks for the ideas guys, I blended a small portion of the curry paste with an IPA yesterday (La Cumbre Elevated IPA) and in a small dose it smelled and tasted great, but as I added a little more of the curry, the shallots definetely came out, thinking I might do what Ballast Point did and pick...