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I dediced to retire my Speidel carboy just use it for experiementation now. So I brewed up 6.5 gallons of a 1.044 wort of pilsner with a dash of rye and munich malt. Boiled it for 10 minutes, no hops added, then added 15 pounds of persimmons gathered from my parents' house to it after cooling to...

Wanted to post an update about my fig use, so here's the recipe I ended up going with. Ended up going with a more British style ale since that's what I had on hand for ingredients. HOME BREW RECIPE: Title: Fat Fig Ale Author: Daniel T Brew Method: All Grain Style Name: Fruit and Spice Beer...

Amber ale worked great for me the first time so that's what I will do again soon. As others mentioned a Belgian or Christmas ale type beer would be a good mix too I bet. In my opinion figs work well with warming spices or any beer style that is more malt forward.

Give us an update on how it taste when you have a chance, that sounds really good.

I hadn't considered pasteurizing them, probably a good idea though. My parents have two generous persimmon tress that I plan on making a sour with later in the fall though.

Bit of a backstory first. In my very early brewing days about 15 years ago I worked at a hospital that had tons of Brown Turkey fig trees planted around it, with so many fresh figs available I knew I had to brew with them. One day I picked a boatload and made a 5 gallon Fat Tire clone...

This past Saturday I unexpectedly found myself home alone after the wife and kids went out of town to visit a friend. I had the afternoon to myself and the inspiration to brew struck. I decided to go a 3 gallon stove top batch to save on time. I basically had no idea for a recipe going in since...

Thanks for all the feedback. I think I'll definitely try an extended boil time on the decoction next time. It wasn't as challenging as I expected and the second time will go smoother I'm sure, I'll just have to account for the increase in efficiency.

I recently finished reading the Vienna Lager book by Andreas Krennmair, which I highly recommend, and it inspired me to attempt a decoction in honor of the traditional brewing method. This recipe was adapted from one in the book, which represents a more modern interpretation of the style. I...

I just brewed a rye IPA yesterday with the Mosaic and Sabro along with some regular T 90 pellets of Citra and Jade. I did extensive whirlpool hopping and will dry hop as well. Pitched the yeast this morning and it already has a great aroma, planning on throwing the dry hops in at the tail end of...

Anyone else try these yet? I ordered half a pound each of Mosaic and Sabro from Yakima Valley Hops and am planning on brewing an IPA with them this weekend. I listened to the interview on the Brulosophy podcast last week and they sound pretty awesome.

I have used it at a rate of 3.4% (5 oz in a 5.5-gallon batch) in a Vienna Lager I made last year. It added a very nice red color to the beer, as it was the only roast malt I used in the recipe. The rest was a combo of Pilsner, Munich, and Vienna. It tasted great too, I wouldn't hesitate to use...

Color and carbonation are basically the same as well. I let them sit at room temp for one week then in the fridge for one more before sampling. My main concern with this was how it would affect the carbonation but I needn’t have worried.

My beer's been in the bottle for a few weeks now, and I've been able to do some triangle test with some friends. I've had 10 total people try it and no one can consistently tell the beers apart. I know I can't, they taste the same to me as well.

Awesome thanks for the tip, I’ll try that next time

I had the same issue, the spigot from the Speidel is a bigger diameter than the barb that attaches to the keg, anyone have a work around for this?

I just bottled my most recent batch and ended up splitting it into two 10 liter portions. One was treated with half a Camden tablet (.31 grams) mixed in with the priming sugar solution. The other half was untreated. I’m going to let them sit at room temp for a week or so, then another week in...

You've got my wheels turning, I might split the batch and dose one half and leave the other alone.

Does anyone use campden (potassium or sodium metabisulfite) when bottling to reduce oxidation risk? I've read elsewhere that 1 tablet in the bottling bucket works well but haven't found a ton of info otherwise.

I’m using silicon tubing. Based on what others have said it must be some type of infection I believe. I will give my lines a good cleaning though before using them again as well as my keg.