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I've used the prickly pears in several beers and meads before. You can find instructions online for picking and processing the fruit. The attached photos are using prickly pear puree in a blonde ale. The color was almost neon while fermenting but ended up being more dark pink after...

2949.5 + 3 gallons American Wheat w/ Galaxy hops = 2,952.5

1955 + 3 gallons NZ NEIPA = 1,958

Another followup on this one. My stripping run yielded me about 1.25 gallons of low wines. I added that to the still and added enough water to get the ABV down. During the spirit run I collected 14 jars each with about 125mL of spirit. The first jar with the foreshots and early heads had...

It took about 4 weeks but it got down to 1.000. The plan will be to stabilize it and then backsweeten slightly

This is still sitting in secondary. It has a ton of cocoa nibs and cocoa powder in it and I heard that needs to age for a long time before the harshness dies out and it's delicious. I should probably taste test it soon and see how it's doing!

Just to update: I did a stripping run an will be doing a spirit run on the low wines soon. I just need to get some free time and refill my propane tank. I'll keep this thread updated when that's done!

Cool! I'll have some feints from an all grain whisky run that I might throw in the stripping run for the sour beer. I have 10 gallons of a very lightly smoked, unhopped, beer fermenting right now. They should clock in around 8.5-9% ABV. After those are finished fermenting I'm going to run...

7790 + 10 gallons unhopped smoked beer for... uh... projects = 7800

Back in 2016, when sour beer was all the rage, I started a 6.5 gallon solera project with a sour culture and got several rounds out of it. I currently have the 4th generation of it sitting in the carboy and being completely honest, I really don't want to drink more sour beer. I still have...

6807.5 + 3 gallons red lager = 6810.5

That's a strange issue. Are you sure you measured your water correctly for both the biga and when you mixed your biga with the rest of the water/flour? Everything you described sounds like how a high hydration dough performs.

ba-brewer. Sorry about that. I've always had some pretty bad number dyslexia. Thanks for catching that.

5079.5 + 3 gallons Eis-brown = 5082.5

I've been on a savory bread kick lately. This bread with sun dried tomatoes and roasted red peppers was my latest to keep with the savory trend. I blended some oil packed sun dried tomatoes and roasted red peppers into a puree and then combined that with the flour to give this bread a huge...

Barrel Aged Imperial Stout. - This was the second beer to go through my 5 gallon bourbon barrel. Not too much bourbon flavor but nice oakiness. I aged it in the barrel for about 4 months prior to kegging. When I racked it into the keg, I also added some cocoa nibs, vanilla and extra bourbon...

Aside from having temperature control which many other people have mentioned, there are a couple other upgrades that I've found really beneficial: 1. Blichmann Riptide pump - I use this for transferring wort from my mash tun to the boil kettle and then I can use it for recirculating the hot...

A few pics of my two most recent bakes Paprika + Pepperjack Sourdough - Full recipe and method here Pumpkin Shaped Pumpkin Sourdough - Full recipe and method here

Thanks for the suggestions. I was really close to pulling the trigger on the Anvil Foundry but decided not to due to not having good access to a 240v outlet. It's still something I might pursue in the future but for now I feel like the pros of electric would be nullified by having to use a...

I've been using a cheap 'turkey fryer' style propane burner that I got with all my brewing equipment back in 2015. I'm starting to realize how loud and inefficient it is after borrowing a friend's Anvil burner during a double brew day the other day. Which burner do you have and would you...