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Yes, cut and cored. Pureed with a splash of vodka

I've seen a small tupperware/rubbermaid container used in this manner.

Yes it's a 5 gal batch. I'm sure the amount of fruit character will vary from each fruit, but the pineapple on this one is perfect. Really wouldn't change anything about this recipe.

FYI you're combining/confusing mashing and fermentation here.

It's pretty much exactly how you would expect. Nice vanilla and pineapples notes. Very smoothie-like. The first few days I thought it had too much vanilla, but that has settled nicely.

Here you go. OG 1.073 FG 1.020. 7% ABV

Pineapple milkshake IPA. Citra and mosaic, lactose, 2 pineapples and 2 vanilla beans. 1318 yeast

I wouldn't not use a starter, just mash higher next time

This should be good...

It's not theory, it's truth.

I never get great taste from my hydrometer samples, especially before dry hops, and within a few days after they are kegged, they taste completely different.

It's not necessary to refrigerate and decant. You can make the starter 12-24 hrs before brew day, and pitch the entire thing one yeast is at peak fermentation. Everyone does it differently, but this is what I do, and save some for the next batch.

I start by boiling 2L of water and 6 oz DME, that makes about 1.035-1.040. End up with about a 1.6-1.8 L starter. I just did this with 2 packs of saflager 34/70 and it fermented from 1.070 to 1.014 in about a week at 52 degrees. I also save a mason jar of each starter to use for my next batch. I...

I dunno man, but it's definitely what they do. Only for the haze though, so it's not necessary. I didn't do it in my batch. Here's the podcast: Episode 59 w/ Jean http://www.stealthisbeer.com/episodes/

Yes, do some googling of tired hands brewing/omnipollo. There's a podcast out there with some details. Apple puree during boil for permanent pectin haze, lactose for unfermentable sweetness, and then conditioned on various fruit purees with vanilla beans. I just brewed one on Friday that will be...

I was trying to get by with getting two batches out of each pound of hops I buy (when doing single hop versions). I don't think 4x2 oz is enough though.

Have you found the point of diminishing returns with all those hops? My typical batch has 12 oz and seems to be plenty. Experimented with trying to get by with 8 and I just don't like it the same as 12.

Con't

Hows this. Sry cant fix this pic

Here's mine w/o crystal. Pale malt, flaked oats, white wheat