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Plus sporting goods stores probably carry more than target

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This recipe continues to be a great recipe to add fruit to. I have made the Peach version twice. This last last time, I split a larger batch and put one on lemon zest and the other on raspberries that were pured raspberries. The lemon version recently took a 3rd place in a club only...

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Trying this one again. Exact recipe but plan on keeping on the peaches two weeks instead of one. For some reason, undershot my gravity by alot this year. Wort still tasted nice and sour, will transfer to secondary this weekend for two weeks on the peaches.

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Thanks for the great base recipe.

I added some Peach Extract directly to the bottle for Beer for Boobs competition. I scored a 43 and won the Fruit Beer Category with the entry.

They dropped my scoresheets off on Saturday at the Local Homebrew Shop that our club holds meetings. Hopefully you will get yours soon. I soured by pitching a vial of White Labs Lacto. I detailed my process in a post earlier in this thread.

Yes, it was Oktobersbest. I did enter it in the Fruit Beer Category. My description was "Berliner Weisse with Peaches in the Seconday". I did add about 2 oz of the Peach Extract to the keg for a little more peach flavor. I should have left in the secondary longer but really wanted it to be...

I sent this off to a competition. Here is a summary of the results: Judge 1 - BJCP Apprentice Judge - 33 Aroma - 8/12 - Light Sourness with a Slight Peachy Ester Appearance - 3/3 - Straw Yellow, Dense off white head quickly fades to ring around glass Flavor - 11/20 - Moderately Sour (Lacitc)...

Let me make sure it turns out well and then we can work out the details of the trade. I plan on kegging this weekend and force carbonating it. It should be ready by Labor Day. I will let you know and bottle some up for you if it is good.

I transferred onto to 5 lbs of peaches today. Will probably let it go a week or so on the peaches, then keg and carb. The beer was nicely tart when I tried the hydrometer sample.

I just completed a brew heavily inspired by this recipe. The primary differences are: Lower OG, used WY1007, and pitched White Labs Lacto Strain into the Mash Tun instead of the grain. The process so far for me: Mashed in on Monday Night for a rest of 152 F Tuesday morning took a...

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I am preparing to brew the recipe from the Brewing Classic Styles book. A question that I have is that it does not mention moving the beer off the S-05 yeast, just instructs to add the Brett. Is this right, or should I move the beer into a secondary before adding the Brett?

I used Sumatra. Grounds at the end of the boil and Cold Pressed in the barrel.

The finished product. We only left in the barrel for 20 days after several tastings. The beer is terrific.