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I bet I could find some pure apricot nectar actually. Probably down at the persian market. Good call. thanks. Hopefully they have something that’s just pure apricot, with nothing more than citric acid as a preservative.

When fresh apricots aren't in season, do you think using some dried ones would work? I'm thinking of something like a pound or two chopped up and put into the boil for 15 minutes or so to extract their flavour. Thoughts ?

Taste is fantastic. I didn’t use any oak in this batch. It has the vegetal kind of taste you’d get from some wines, like a Gamay. The mouth feel is like a dry cider, and it has hints of sour cherry, apricot, and something that vaguely reminds me of leather

If you press "set" at the sparge stage it goes directly to the boil. I always do this because the time it takes to get to a boil is usually a little longer than the sparge takes (with the 120 version).

My old freezer died on me, so why not upgrade from 4 taps to 6?

I've made about a dozen beers with my Grainfather, but just did my first kettle sour. It worked great. I was worried about the heating element having to come on and off constantly, and that it could decrease the longevity of the kettle. But I had forgotten that rather than turning on and off...

Just kegged my first batch of this, which I started last year. I have a second one that I pitched on the lees of the first, which I'll let sit for at least one more year. I'll report back tomorrow when I taste it :)

There’s always a balance to strike there, but 5 days is a good standard. If you leave it too long you can start to get some harsh grassy flavours. Too little and you won’t get all you paid for with your hops - one of the most expensive ingredients for home brew. I also like to condition the...

This is how I typically think about warrantees for most products, but I know absolutely nothing about refrigerator mechanics and don’t even know what a Start relay is or how to diagnose those sorts of problems. So I guess i’m the ideal dupe for an extended warranty. Do they run forever even...

I just ordered the Insignia 10.2 Cu. Ft. freezer after my old kegerator died. There are a few posts here about this freezer, and it looks like it will be able to fit 5-6 5 gallon ball lock kegs and a 20# c02 tank, which is an exciting upgrade from my old system. My question is, what do you...

Yeah there’s not much else to do.

Maybe it was Carafa. I should email the brew store and ask. here’s how it looks in the glass. I went out to the compost and looked at the grain again. there’s definitely some dark bits.

There were some dark bits in the grain. I didn't think about it at the time as even a cara 20 can have a few little darker bits as well. I'll upload some pics when I get home. I'm leaning towards it being roast barley, and if that's the case this is going to be a weird ass beer.

I understand the lighting thing of beer in carboys, but I set aside a whole glass of the wort and it's quite dark. More like a brown ale. And in the carboy it looks more like a stout. I think the brew store actually gave me the wrong kind of Cara. Maybe even a 120 rather than 20. I tasted it...

That first photo is way lighter than the batch I just brewed. Did you not add the Cara 20 to that one? What else would explain the colour difference? Im also curious how long your hopstand typically is?

Cool. Let me know how it works out!

If you up the grain bill just slightly and add an extra ounce of Chinook at 60min this makes a pretty nice IPA as well.

Awesome. I’m just about to brew this one again, but with more chinook than simcoe (since that’s what I have left in the freezer). Let me know how it turns out.

Very good! The ginger didn’t initially have the bite I wanted. I went with a total of 20 oz in the boil and 10oz in the keg. It is pretty much what I was going for - a ginger snap with a slight sweetness and really strong ginger flavour.

Thanks! I've only recently started developing my own recipes rather than using ones I find on this site and elsewhere, so I'm glad you like it!