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I ended up pitting and quartering a pound of Medjool dates from a local grower in Coachella, put them in a mason jar, and drowned them in vodka for a few hours. I decanted and put the jar of dates in the fridge until it was time for them to go into secondary. I let the beer age for about 2-3...

That's awesome! I think I'll give that a test drive: "I don't have the purity" Love to see their expression as they take the next sip of my brew.

+1

"So when are you going to open a brewery?"

Yeah, I saw those threads, mainly adding to mash or during primary. I may wait till next batch and do a little more research, but I'll post when I land on a method and test it out. A local brewery made a special release BDSA with dates for a brew fest a few years back and it was absolutely...

Brewing a Belgian strong dark ale and I want to split it and add dates to one half. I was thinking of chopping dried dates, freezing, thawing, and then adding for several weeks after primary had finished up (I do this with pineapple in a hef recipe and it comes out really nice). Has anyone...

I brewed a saison yesterday. While mashing, I was organizing this massive pile of "brew day notes" that I keep for each beer I brew into a binder; got tired of shuffling through it all when I wanted to reference something from a past brew. I ordered them by type, and then sequentially by date...

I had the same decision to make about 4 years ago and went with kegerator, mainly because I hate all the work of bottling.There are a number of ways to control fermentation temperature. I used to put my fermenter in a big red tub, fill with water, and then keep cool with frozen bottles of water...

kernel of corn

Unicorn

As a general rule (no secondary and moderate ABVs), I usually let the yeast clean up 5-7 days after hitting FG, then a day or two crash, and into the keg. Total fermentation time to keg is usually around 15-20 days. Never had an oxygen issue, but the beer goes pretty fast once it's kegged (funny...

When I started out, I would brew with my pal that got me started brewing; I was brewing on homemade equipment so he'd help me troubleshoot my equipment and process. Since, I've brewed alone and in groups, but mostly alone now. I find that when other people are around, drinking occurs and there...

Mash somewhere between 148-152 and add simple sugar at flameout. I add honey to everything at flameout to dry things up. I know other guys that use simple sugars (honey is expensive, but had anti- microbial properties). That's how I do it.

My traditional 3-vessel system sits on the shelf a lot more lately while I run a quick BIAB batch on a Saturday afternoon, so I guess I would have to pile-on and disagree with the premise of this article. For reasons of time and ease of set-up/clean-up, I have moved from brewing on a...

So I've replied to this thread a while back and then kind of kept an eye on it over time; fascinating debates on partial pressures and how various methods will affect gases in our finished beer. I've been educated on some myths I believed to be true! That said, I've kept this question rolling...

That was my thinking. I boiled it and everything seemed to look and smell normal. Thanks for the reply.

Has anyone ever had first wort hops in the wort for 24 hours before boiling? A little background: I switched over to first wort hopping about a year or two ago, and use this method almost exclusively. I've alos been experimenting with ways to cut back on brew day time; I have young children and...

I started smoking when I was 12 or 13. Smoked heavily until I was 36, the year my son was born. I vowed that my son(s) would never see me smoking cigarettes. I quit when my first son was 6 months old, nine years ago. I chewed the gum when I was climbing the walls for the first two weeks, but...

I've always pulled off the blow-off setup and popped on an airlock when primary activity is mostly finished; then crash in a fridge when its time to keg. Haven't had any O2 or other issues with this method.

If you haven't bottled yet, let it sit another week or so. If primary fermentation is finished, sitting around on the cake at 70 won't hurt the beer (unless you have a very large volume in a conical) and ester production shouldn't be a concern. It just might need another few days for the yeast...