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My pineapple IPA turned out much too carbonated. I even reduced the amount of priming sugar used.(Should have used no priming sugar at all.) The taste was decent but a little too acidic for my taste. I think you are on to the right idea by adding the puree to the secondary instead of the...

I sometimes forget to kiss my wife goodnight but I never forget to kiss my dog. P.S. I never make starters.

Looks like a normal fermentation to me as well. Good job.

Yes I did adjust the amount of priming sugar used according to the pineapple label sugar content. I was worried about bottle bombs for sure. I love to add flavors to my bottling bucket. I've done it with vanilla in a porter before as well with good results. So many possibilities.

I just finished bottling 2 1/2 gallons of a pineapple IPA. I brewed a citrusy IPA and on bottling day I split the batch in half. I purchased some frozen pineapple juice concentrate and added 2 cups of H2O to it to reconstitute it. Then added it to the beer to my desired taste. I ended up using...

I used this yeast in an American pale ale and it took 60 hours to get any activity.Once it started it really took off though. Not sure I'll use it again though. Don't really like the slow lag time.

Citra hops are awesome! I have dry hopped by just pouring the hops into my beer in the secondary and then letting them sit for however long you like. When it comes time to bottle I just siphoned out the beer and put the hose into my funnel which has a filter screen. Worked pretty well for me...

I have had good luck with 7 days in my primary and then 7 days in my secondary . I will let my beer stay in the secondary longer if I'm trying to pick up some flavors like oak or some kind of fruit.

I do the same process as crookedtail. I to use extract B/C of family time constraints. My friends that A/G brew have not noticed any extract twaing in my beers as of yet. Develop a tried and true process and stick to it. I can brew a full 5 gal batch in as little as 2 1/2 hrs including...

I also brewed a BB Russian IMP Stout. I used a 6 1/2 glass carboy for my primary with a 1/2 in. blow off hose going to a 5 gal bucket. The bucket was 1/2 full of water used as my "air lock". The setup worked well. I put american white oak spirals in my in my secondary and aged for 1 month...

I know this thread is old but here goes. I used a brewers best milk stout kit i picked up at the bells general store. I also baught a stick of brewers licorice. I put 1/2 stick of licorice in the boil at 30 min. anything less and it would not have dissolved all the way. O.G was 1.061 Primary for...

I use a 6 1/2 gal glass carboy as my primary otherwise i would give the paint bucket strainer a go. I think i"ll use my auto siphon and whirlpool the wort. Thanks for the helpfull hints!

As of right now I have been pouring my cooled wort into my fermentor through a funnel with a screen filter in it. this works but takes alot of time because the funnel screen gets clogged with hops and what not. I have to constantly scrape the surface of the screen to get any wort to go through...

10 gal. american pale ale, 10 gal. IPA, 5g belgian tripel, 5g porter,5g russian imperial stout, 5g octoberfest, 5g hop nog double IPA.

Sounds like your tripel is well on it's way. Mine turned out great. Everyone that tried it wanted more. Enjoy!

Getting very good fermentation now. My 6 1/2 gal. glass carboy is going crazy right now! It took approximately 60 hrs to get started. I will really need to read up on doing a starter yeast next time i brew. I was told by a expierienced all grain brewer that if you do have a beer that does not...

Thanks for the heads up. Would not like to get sick from drinking beer. (HA, HA) The smell was to tempting not to imbibe.

My doubts are getting less. This morning there is some visible evidence of churning and bubbling and a very small layer of kraeusen. I will check it again tonight. this forum is very helpful. Thanks to all the senior members. what a wealth of knowledge! I'll keep you all posted to my porter's...

Thanks for all the replies. All the info is quite interesting. I will let the beer sit till morning. Saturday the O.G. was 1.051. Tonight the beer is at 1.045. There has been no kraeusen or churning or bubbling like the last 4 batches. I did not rehydrate the yeast on any of my previous batches...

I pitched the nottingham yeast into my porter Saturday at 10pm. no activity after 24 hrs. pitched another package of the same yeast Sunday around 9pm. With a wort temp of 68 deg. it's Monday afternoon now and not much is going on inside the fermentor. This is my 5th batch of brewers best beer...