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I went crazy with 4lbs of mixed berries in 5 gallons. I pasturized them first and I think it helped make them into a slury that fermented better. I also felt better knowing there would not be an infection. I dont know if you have to do this, but better safe than sorry. I also read later that...

+ 1 for puting it in the oven or on a burner for 30 minutes. This should cook off any extra oil/coating on the pot that would be leeching into the water.

I have also heard of people filling the bottom of carboys with sanatised marbles to fill the head space they would normally have. I have not tried this but if you are concerned with having too much haed space this might help.

+1. I have done that and my beer has a larger head and takes longer to pour, but i dont think you will have any other effects.

I have had a beer carb up in about 5 days but it tasted terrible. I think it needs about 2 more months in the bottle to mellow out and stop tasting like chemicals. Hopefully it is not infected, but I had a lot of trouble with it, pitched yeast 2 times then racked onto a yeast cake. So that (and...

I used to live in Pana also. It is a great town! Hope you are surviving the flooding. We have a few friends who lost houses along the river there, and it looks like almost all the bridges are out again. I would say leave it in the fermentor for 2 to 3 weeks and bottle. that way the yeast...

Thanks for the heads up. I did not push it down nor have I bottled yet and it still looks ok. I need to bottle it tonight though, it has been on the fruit about a month now.....

I use a turkey baster to fill up the thin hydromiter tube. with 3 to 4 readings you are not using more than 12 ounces at most. thats only 1 beer to make sure everything is ready. I think it is well worth it.

I have a batch of mixed berry wheat in the second. There are about 4lbs with the beer racked on top. It has been in the second for about 2 weeks. Tasted it yesterday and it was still a little tart, but the SWMBO said it tasted like great fruit beer. I will probably bottle it next week (give it a...

Now i feel like i need to rush home and rack my beer out from under my fruit that has been floating for 2 weeks. It is probably molding.....

Also make sure you are not zesting too deep. You only want the top layer of peel as the white part will give you the bitter flavor you are avoiding.

+1 on AHS extract kits. They are easy and it will be a great way to ease into fruit beer without adding it to the secondary if you are not comfortable with that yet.

Kingmatt You may be correct. My SG had stayed at 1.021 for a few days and I was not sure if it was too cold or if my batch was done. I made this receipe up so I was not sure what the FG should be. I added 4 lbs of mixed barries, so a little diminished taste might not be a bad thing. I tasted...

I tasted mine yesterday and the 4 lbs of mixed berries are super tart also. I am hoping this will mellow out in the bottle. I have heard that after a few weeks the flavor decreases drastically. I hope so, because i do not want a beer this tart.....

I understand. This is my first fruit batch and I want to make sure there is not extra sugar in my beer before I bottle. I read that it could make bottle bombs if there is too much sugar left over, but it sounds like your FG is about where it should be.

Easy Street wheat from Odel. It is the best!

I just racked 5 gal. of wheat onto 4lbs of mixed barries. My OG was 1.051, the SG when I racked was 1.021 (probably not finished yet). I figured it would not hurt to throw the fruit into the final stage of fermentation. After 2 days of crazy fermentation my SG is at 1.010 and still bubbeling...

I used the extract kit. I was sure the first batch of yeast was not working because I got the same SG reading for 4 days. The taste is a little like sulfar, but a little like sour apples. I have been making sure not to introduce any air to the beer from the start. I will give it a few...

I began an AHS Dunkelweizen ( http://www.austinhomebrew.com/product_info.php?products_id=325 )about a month ago and it has been trouble from the start. I hit the OG dead on, but the origional yeast (danstar munich german wheat) did not begin the fermentation, so i went to the LHBS after 4 days...

Im brewing a wheat and plan no adding oranges to it in a few days. I will peel them and boil them before I add them to the second though. We will see how it turns out. I hear you want to get all that white off the oranges before you put them in, but has anyone added zest from the outside of the...