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I would go with blueberry juice. Just look at the grams of sugar on the label and do some quick math

How is this bad advice? the advice is actually placed on most liquid yeast vials stating they are good for up to 5 gallons without starter. Are you familiar with brulosophy and their exbeeriments? Please check out Ray's experiment using a single vial vs yeast starter...

You won't get the flavors you are looking for from dry yeast. Just pitch liquid yeast without the starter. Ive done several batches like this due to time and they all attenuate down to 1.01-1.014

Try the wlp007

overall very pleased with this beer. Its about 7.5% abv with no alcohol bite and very hoppy but low bitterness. It has a little bit of residual sweetness but its rather pleasant. I added 2gs of cacl at bottling and it has a creamy soft mouthfeel. Will definitely be playing around more with my...

looks good. dry hopping is optional but I do it on every IPA. I would move the citra and equinox from 5 min to whirlpool just wait until it hits 80 degrees to whirlpool. I would leave in the primary for 10 days then rack on top of puree in the secondary until you hit a stable FG. Depending on...

I would dry hop on day 3 then add puree into a muslin bag on day 8 with a second round of dry hop on day 11. but I like my IPA's hazy and juicy :D Maybe if you post the recipe people could give you better suggestions.

I've brewed several of these. I would repeat what has been said. Skip the secondary. These beers shouldn't need to ferment longer than 14 days and should be drank within 2 weeks after that. You will see a rapid decline in quality. I start drinking and sharing on day 17. I would also go with...

I know a key feature is to drink as fast as possible. I usually drink them about 3 days after bottling and are close to fully carbonated. The taste is many times better than the bottles I have left 3 weeks later. On a side note. I only bottled a portion of the batch. I threw in some honey to...

That's true. I reduced the acid malt to 3.2 oz and it has me at a ph of 5.33 with 4.3g of CaCL and 4.3g of Gypsum. with Chloride at 109 and sulfate at 93. Still learning Bru'n water though.

quick update, Just had my first taste and it is very good. I think I can improve it with some more knowledge of water chemistry. I only fermented it for 9 days and tasted after bottling for 5 days. OG was 1.072 and FG was 1.017. I am thinking of using RO water and adding 6gms of gypsum and 6gms...

Im just looking at it from the perspective of other fruit additions. My train of thought is if I can convert the starches in to sugar then adding the pumpkin to the secondary should give the most flavor. Ive been trying to do research on this but there is not much out there. Adding it to the...

I want to try boiling canned pumpkin then chilling it to mashing temp of 150with added amylase, freezing it, then adding it to secondary. I think you would get the most out of the pumpkin like this

best saison I've made OG 1.058 FG 1.004 60% Pilsner 20% Acid Malt (added 45 minutes in to mash) 10% white wheat 5% Vienna 5% flaked wheat Mash 90 min @ 146 90 minute boil .66oz Golding 75minutes .165oz Golding 30 minutes .165oz Golding flameout 3711 yeast Pitched 1 bottle of Jolly...

I vote for the saison!

You can simply get a thin stick or tv antenna and mark it with different levels. Something thin enough to fit through between basket and kettle

Ahhh got you. I'm assuming it's surface water but it's not much more than a slightly educated guess. I did contact the water agency and they said calcium is displayed as hardness. I wanted to brew this weekend so I just left the water alone. I missed my OG came in at 1.072. I also got rid of...

They're both the same profile it's just two pages long. Thanks for the link

Thanks again guys, I am totally noobie when it comes to water chemistry. I did a quick google of my city water report and found this. Is this what I would use?

Thanks folks, Ill be stopping by the LHBS after work. This is what I have 5 gallon batch Target OG 1.077 Target FG 1.014 Target ABV 8.3 6.75 lbs Pale malt 2 row 44.6% 4lbs German Pilsner 26.4% 1lbs white wheat 6.6% 1lb Flaked oats 6.6% 1lb Flaked wheat...