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I can't speak for guava, but I have used cherries and raspberry in my beers. When fruit is plentiful I get it, wash it then dry it and put it in the freezer in freezer bags. When I have a brew going, just before fermentation is complete I transfer the beer into a secondary or keg, sanitized of...

Welcome to the group! I agree, letting your beer sit a while longer is a good idea. It's really not going to hurt anything. After I hit my mark I let it sit for another week or so. I've read others letting it go for several weeks. Again, welcome!

Pioneer made great equipment back then. Not sure anymore. My equipment was always a mixed bag but always high end. I bought a Yamaha amp around 1980: ish, $1600 and it still pumps out 120watts to seven channels today. It'll rattle the windows.

Just to add: I use fruit in many of my beers. Although a secondary fermenter is not normally used, this is a time when it could be. Let your beer ferment till it starts to slow down. Transfer it to another sanitized bucket where your fruit is. Then add your fermentation lick, let it sit for...

I would love to answer all of your questions but you're going to get a flood of answers. How many beers have you brewed already? There's some on line calculators to help you determine extract to grain but the brewing process is a little different. Forgive me if you already know this! If grain...

I remember that gizmo. In the late sixties early seventies I delivered TV's for a place, one guys had a fancy 8-track in his junky car. The player was worth more. That player was state of art. Here's my 8-track, HR100

You might be missing out on some nostalgia!

When I get down to the brewery I'll get a picture of mine, I bet it's the same.

The changes in music playing sure has a evolved in our lifetime! I was lucky to skip on the 8-track in favor of cassettes. Sort of like the beta versus VHS.

It reminded me of a first time listening to a tape, really getting into a song then the track switches. Ah, the memories! I still have a non used Pioneer 8-track player and one tape.

Yeah, listening to anything on 8-track changes a persons musical life.

I'd consider too, keeping the drain line free for draining purposes. At some point an overflowing fermenter might create a big mess at the bottom. Just saying it could happen. As noted, a small collar gives you good access to the inside without drilling holes in the main body.

Cutting things in half is about it. I would watch out for 2.5 gallon recipes or perhaps search here. Lots of folks are going that route. I reduced my batch sizes not long ago, from 15 gallon to 10. I have considered some five gallon batches but so far haven't, seems like I cheating myself.

Wisconsin brewers united!

They look delicious! Nice job.

Welcome! I too find this hobby to be very rewarding, and share your enthusiasm. It's Happy Saturday over here.

Welcome to the group! I'm with you except I brew ten gallon batches and have no problem plowing through that plus the other brews I have on tap. It's a great hobby no matter how much you enjoy. Welcome.

First off welcome! I agree with everyone else on employing secondary fermentation, not needed The only time it could be done is if you add fruit additions before packaging your beer. I do that sometimes but normally fruit is added at key time then transferred to another keg for serving.

Those are great points, glad you shared them! Cider or champagne yeast would be better handling higher alcohol and be more neutral with flavors. Interesting post and responses.

That's hot, about what Wisconsin temps have been lately. It's been a brutal summer so far, either very hot or torrential rain and both. I hate winter but it might be our only relief, maybe a better fall.