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Must have been my typo copying over the recipe it is just a half pound chocolate.

I used a half pound of chocolate malts. I was going to do two pounds honey at flame out for 15 minutes then add a pound to secondary. I agree about the hops I might do a 60 min fuggle 30 min golddings and then 15 min cascades.

Trying to get a few opinions on a recipe I was planning to brew tomorrow. Any opinions will suffice. Just trying to see what other think of my recipe. Brew Method: Partial Mash Style Name: Specialty Beer Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 4 gallons...

I had recently bottled my honey apricot wheat ale. I used some apricot essence in the bottling bucket before bottling. It has been a little time now and I have tried one beer so far it has carbonated nicely. I was just wondering if the essence will tame down a bit over time? I think if I had a...

I tried beer after 4 days it was carbonated much to my surprise. . . It was quite delicious lots apricot flavor and a little pulp in each bottle. It turned out better then my expectations. I added a little apricot essence to my batch I think next time I would use less. My wife seem to notice it...

I finished my beer today at 1009 if I calculated it right my og was around 1072 so I believe it's around 6.6 percent. Smells and tastes great. Three weeks left to carbonate so excited.

I over heard that most of it will ferment out and the beer will be slightly drier is this true?

I was just sitting here pondering that exact thought. I also forgot to take a gravity reading after I added the fruit. Duh I guess the excitement got to me. I wonder if there is a way to account the difference hmm

One week it is I am kinda excited it tasted like franziskaner with the banana notes and the little hints of apricot and honey surely will be a nice compliment I hope.

Thanks for the quick reply I sure do appreciate the insight. I have never gone about this method with fruit in secondary. I posted a photo of the action if your interested in taking a look.

Here is a photo of the brew...

I had recently placed my honey weizen into secondary fermentation inside a carboy. The wort was placed on top of two pounds of apricots along with a few ounces of honey. I had noticed that a new krausen had formed. I suppose long short here is, will all the yeast end up being used? Will I have...