Recent content by producerethan

That was my thought, too. I figured making it as easy as possible for the beer to mingle with the puree would be the most effective way to get the flavor from it. Might ultimately take a few extra days before bottling to let everything settle out and be removed, but hopefully it'll be worth it...

Hey everyone! To start, I'm currently brewing the Blood Orange Saison from Northern Brewer in my Catalyst conical fermenter. Primary fermentation is complete and I'm moving onto adding the blood orange puree included in their kit. My question has to do with if I should try to keep the puree...

The temperature is definitely my biggest issue with controlling properly. With the cooling during the heat wave I was able to keep the fermenter at a fairly consistent 68 degrees, which I think should have kept the yeast happy. But I admittedly was not able to work out a dependable system for a...

I did not treat the water, no. Based on some of what I've been reading, I definitely plan to check pH levels on my next batch, though. The change to distilled water from tap was because I thought my tap water might have been the problem with the first batch. But with the off flavors being so...

Hello all, I've brewed two beers now (a hefe and a brown ale) and both have ended up with a similar strange flavor on the back end that I can't place. Both were 5 gallon Craft-a-Brew kits fermented in a Catalyst system, but very little else was the same. Beer 1 (Hefe): - Brewed on the stove -...