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desert

Update: Got really busy with school and such, and then the holidays, so I just got the beer transferred off of the peaches. It spent a long time on the fruit, and it shows. There was something growing on the top of the beer, and the which I did my best to avoid transferring. I also drew off...

Another update: I was bottling two other batches a few weeks ago and decided to bottle off a single 8 oz. bottle of this to see how it was coming along. I tossed in a carb tab so it would be carbonated. Tonight I chilled it and drank it. Well, it was carbonated alright. The second I opened...

Depending on how much sugar I get/got from the peaches, it should be between 12.5 - 13%.

Update! Transferred to secondary last night. It has fermented down to 1.021 (putting it around 12% right now). Taste is surprisingly smooth, some peach character getting through, and has little alcohol burn. I lost a fair bit of the beer in the trub (there was a solid 2" of yeast and...

The peaches were pitted and pureed with skins on, then frozen. I wasn't ready to use them when I got them - they were free, perfectly ripe organic peaches that just needed some bruising removed. I let them thaw out before adding them. The biggest problem so far has been the fermentation...

Another update: I added 7 lbs of peaches to the fermentor this morning (after 8 days in primary). No racking to secondary or anything. Gave the carboy a good shake to get all the yeast agitated again. I wanted to make sure that there would be enough healthy yeast to take care of fermenting the...

Here is my plan as of now: Next week, I'll rack to secondary on top of the peaches (that will have been two weeks in primary). I was considering adding some high gravity ale yeast or maybe some wine yeast to help the fermentation along, as it is already north of 10%. After two months or...

Another update: After 5 days, the beer is now sitting at ~1.035. Still bubbling once every 10 seconds or so. Had a little taste, it was a little boozy and had some belgian yeasty notes. Coming along nicely!

Ok, update! When I checked the beer this morning, it was fermenting like it was possessed and there was a whole mess of yeast around. The beer is in a 6 gal. better bottle, so I figured there would be enough room but apparently not. I also noticed that the fermometer on it read 77 F...

So tonight I brewed up what will eventually be an Imperial Peach Wheat, with a bit of improv along the way. Initially, it was supposed to be a 5 gallon batch, but one of the pots I used to boil water tipped (after it was cooled) and I lost about a gallon of water. I thought about replacing...

Ok, glad I asked before I went ahead with this! What about other specialty grains? Would there be enough enzymes in ~1 lb of specialty grains to get what I want out of the rye? And what if the specialty grains are 6 row instead of 2 row? Is the enzyme content different enough that it...

I'm thinking about brewing a rye beer, but I'm not too sure on how to go about steeping the rye, or what type of rye to use. I have access to some unmalted rye, which would be my preferred choice (it's free), but if that would be ill-advised I could use something else (flaked rye, perhaps...

I was born and raised in Clinton, Iowa, so not too far from you!

Hello fellow brewers! I'm from Ames, Iowa. Home of Iowa State University and not much else. I'm just starting out homebrewing. I've actually helped others brew several time, everything from all-grain to extract only, but I just brewed my first solo batch on Monday, after my roomate got be a...