Search results

I was instructed by my home brew store owner that 4 lbs is enough for the standard 2nd fermentation with fruit. He also highly suggusted to not add fruit to the carboy but to ferment the fruit in another bucket setup as what takes place in your 1st stage.

Trying to get feedback from people that have experienced adding a little flavor to standard extract recipes. I have always liked the favor profiles of a Cherry Wheat or Citrus favored beer. Is is possible to add fruit to the extracyt brewing process?

I found that Smithwick's labels will float to the surface after soaking in warm water for 20 - 30 mins. Plus Smitty's is a tasty option for an Irish brew!