Recent content by Nedjones

Zymurgy, Beer and Brewing

Hi all, I was wondering if anyone could give me some tips on how to do this if using canned puree from the homebrew supply. I was thinking I'd add a can to the primary at the end of fermentation. One can is about three pounds. Should I use two? Thanks for any advice.

Sorry if this has been answered before. I've searched but can't find specific answers for this. I've made a couple batches of cider--still pretty much a noob. I've got 5 gallons of cider fermenting. I want to add blueberry and blackberry puree, and then keg it. What I'm thinking is to add it...

Definitely next on my list. Don't know anything about them so I'll have to do some research. Also considering getting one of those heating belts with a controller hooked to the fermometer that will turn it on when the beer gets too cool. Then I can just do all my fermenting in the basement, or...

So I brewed a pale (with spruce tips) on Saturday using some Wyeast 1056 slurry from my last batch. My recipe said to ferment at 68°, but I have not real way to control my temps yet, so I just put it in my brew closet and hoped for the best. I live in Seattle. Then yesterday broke heat...

Thanks for this!!!

Wow, glad I searched before posting. I had the EXACT same issue. In fact, I'm making almost the exact same beer! Sounds like I don't need to worry, even though there appears to be nothing coming out of the BT now. I'll switch to an airlock tonight and see if I get any bubbles.