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Hey everyone! So I want to try lagering, I think it'd be awesome if I could actually pull it off. Now I don't have an extra fridge or anything to lager it in or ferment at the colder temps, but I do live in canada and fall is rapidly approaching so I was thinking of wrapping my primary in a...

next time I will definitely be toasting the coconut at a lower temp, and for longer. That, combined with putting it in a bag with marble, and putting co2 in the headspace. All those should help minimize my risk, combined with proper sanitization of course. Not sure if I should try a coconut...

Any ideas then?

Hmm awesome thinking on using tights and marbles. And what's wrong with adding it to the primary? Everywhere I read said not too, but failed to specify why.

So I moved everything out of the secondary and in to new carboys, let it sit for a few days and then noticed that the infection had followed. So I said screw it and just bottled it all. As expected, the infection followed along in to the bottles too. My question is, should I wait it out and see...

I toasted mine too, i figured it would be enough, but i guess by having it just float on top idle gave something a chance to grow. I did a bunch a research and it seems mixing everything up once a day seems to be enough to keep infections away. Im also going to give the vodka trick a try next...

Alright, beer moved in to new carboys. Tasted quite good, so I'm hoping the crisis has been averted. Any ideas how I can avoid something like this in the future?

I figured the alcohol in the beer would ward off any infections, but yeah, just having the coconut floating on top would def make a perfect condition for bacterial growth. I added the coconut to the carboy first and racked the beer on top but it all eventually settled on the top apparently. Next...

Any idea how this would have happened, and how to prevent it from happening in the future? This was my first foray in to secondary fermentation with fruit.

Ah crap, not what I wanted to hear. I'll def get that syphoned out tomorrow and put in to a clean carboy. What a waste of coconut, I hope I got some flavour at least :(

Purge with CO2? I've never heard of such things, nor do I have any clue as to how to do that haha

Hey everyone, So i brewed this porter, and let it ferment for 2 weeks then moved in to a secondary where it's sitting on unsweetened, toasted coconut. Its been in the secondary for a week and a half and I just noticed that the coconut is getting "patchy" Should I be worried?

Hmmm, alright I guess what I'll do is pick up another Wyeast 1056 on my way home and pitch it when I get there. I'll snag a bottle of DME while at my LHBS too. I typically do 2 gallon batches, so I'm guessing the liquid yeast is fine for those without a starter, but for the bigger ones I should...

Thanks guys, I wasn't sure if lifting the lid was a bad thing, so I didn't consider it. I've checked it out this morning to see what's going on in there and it doesn't look like there's any activity. I've attached some pictures. I only pitched 1 pack of yeast, so I think I'm going to swing by...

Hello everyone, So i made a 19L batch of pumpkin ale on sunday, OG of 1.065 and pitched it with Wyeast 1056 at room temp (around 20-22C). Wort was well oxygenated and left to ferment in a bucke in a dark corner with a blow off hose. It's bee a solid 48 hours and not even a single bubble. I...

So pretty much a pound and a bit of meat per gallon. Cheers!

I think I'm going to take a similar route. My plan at the moment is to boil a bunch of roasted pumpkin for 90m in a nylon bag, to avoid a lot of the mess, and to use one of those pre-mixed pumpkin spices. How much pumpkin have you guys used for a 5 gallon batch?

So the pumpkin and spices really come through when added to the secondary?

That's kind of where I'm at. I feel like if I didnt put pumpkins in there, it'd just feel wrong haha. I think im going to try roasting it, then adding it to the boil but in a nylon bag.

Hello everyone, I'm thinking of brewing a pumpkin ale in a few weeks in order to have it ready for October. I've never done a fruit / vegetable beer and figured this was a good way to get into it. I've done a bunch of reading on how to add fruit, and noticed that the most common time to...