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Can anybody help with this?

I'm getting ready to add 4 lbs of fruit to my secondary. I brewed an American Wheat. Let's say my FG on the wheat is currently 1.010. I have a Five gallon batch. How will adding 4lbs of fruit effect the gravity? There's got to be a formula. Eventually I would like to add sugars to my secondary...

@ Hammy: It looks like you have the same stirplate I do. Does it actually work with the 5000ml?

I have no link, so here's the Recipe. Vera's Valentine Stout 60 min. 5 gallon batch. 10 lb American 2 row Pale ale 15 oz Belgian special B 14 oz Caramel/Crystal 20L 7 oz Barley roasted 7 oz Oats flakes 5 oz Briess chocolate 350L Additions 1 oz E. Kent Golding 45 min 1 oz E. Kent Golding...

Can anyone help me with this? Needs to be AG. Thanks :-D

I would look for an Espresso oak Aged Yeti clone. It's from Great Divide Brewery. I had one yesterday and it tastes very much like all the flavors you are mentioning. For valentines day I brewed a milk chocolate vanilla stout. It went fast, everyone loved it. It doesn't have coffee flavors...

I'm pretty happy with the grain bill I've put together. Not so sure about the hop and hop schedule. I've heard they use only Simcoe, and then I've heard they also use Warrior. Can anybody help me?

Dragonbreath and capbrew: we are not talking about canning or freezing a starter with yeast. We are talking about canning or freezing wort (without yeast) that will eventually be used to make a starter. This will eliminate having to purchase or even use DME. ;-)

Plus 5 of Raspberry wheat 14197

Thanks all for the great info. My thinking was to adjust my brew recipe appropriately so that I have 2 qt extra wort, which I could later use for starter. I agree that the whole canning process is not worth the trouble for 2 quarts. So how about freezing the extra wort, and then boiling for...

Check out the most recent beersmith podcast. Palmer is being interviewed, and the topic is high gravity beer. He talks about using a Lager yeast for a stuck ferment. He also explains, in scientific terms (which I'm won't even attempt), why it works. He also mentioned that one can use any...

I have a 1 quart jar filled with Wort from today's brew. How do I can it? Does it need to be covered with water, or does steam suffice, and how long should it be cooking? I also need some math help. If I have 1 qt, and the specific gravity is 1.052, how much water will I need to add to achieve...

Thanks for the response. And yes, I'm doing an acid rest. Suggested by Strong in Brewing Better Beer. Thought I'd try it.

I'm getting ready to brew an American Wheat. The grain bill is 11 lbs in addition to 1/2 lb rice hulls. I'm trying to use Beer Smith more. I want to do a 115 degree rest, a 152 degree rest and mash out at 168. Beer smith is telling me to dough in at what would be less than 1 qt per pound for...

I would still make a starter. It gets your yeast happy and active again.

Once your wort is fermenting, or contains alcohol, your refractometer will no longer be accurate. There is a formula that you can use, but it is somewhat inaccurate. Best just to use your hydrometer. I always use my refractometer on brew day when I'm trying to target a certain OG. Once...

Thanks for the info. I will put it in secondary.

I'm planning on brewing an American wheat with blackberries. I've noticed that some recipes call for adding fruit to primary, some say add it to secondary. Has anyone tried both methods? If so, what's your preference? And how much fruit for a 5 gallon batch?

I used only foil until I had a fruitfly issue. Now I cut a piece of fabric from a paint strainer bag. I sanitize a rubber band, the fabric piece and a piece of foil. I attach the fabric to my flask with the rubber band and then cover it with the foil.

I always use liquid yeast. Could you be more specific to brand name please?