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I think I would pasteurize the watermelon by juicing it, then put it in a kettle and bring it to 160 degrees, chilling it, and then add it to the secondary, I know it will ferment again, with sugars in the fruit, it should level out with addition of the liquid, so as not to mess the FG.

I figured it to be a pain, but with the summer coming quick here, it might be worth it. I was thinking about using a Mellon baller, or just cutting into cubes and racking the beer over it so as not to add more water, I figure that way, may actually take two watermelons, to get the right flavor...

Been kicking around the idea of adding watermelon to a blonde ale, but not sure how much, to use. I prefer using fresh local watermelon, so up here in Washington I got some time to think about it. I would like just a light hint of Watermellon, so not to overpower the beer. Any ideas of how much...

Thanks guys!!!!! I should get everything ready to go this weekend , I will let you know. Appreciate the help

I might be able to get some sorachi for a dry hop too, just not sure if HBS has, or can get it

I can mix both citra, and simcoe, you think 1 oz each for the dry hop? Here was I will change it too.... 1/2 lb crystal 40l 1/2 lb crystal 60l 1/2 lb carafa 10 lbs light LME 2oz centennial for 60min 1oz citra for 30 min 1oz simcoe for 15 min .5oz citra at flameout 1oz simcoe. Dry hop 1oz...

Yeah after some thought, I changed my mind, and will go with light LME. Cut the carafa to 1/2 lb? What would be your reccomendations for the dry hop? Also thinking about cutting the crystal 40 to 1/2 lb and adding 1/2 lb of crystal 60 or do you think that is pointless?

I am wanting to build a CDA recipe, this is what I am thinking so far..... 1 lb Crystal 40L 1lb Carafa III 10 lbs Dark LME 2oz Centennial boiled for 60min. 1oz Citra for 20 min 1oz Simcoe for 10min .5 oz Citra @ flameout .5 Citra dry hop I like the citrus aromas that come from...

Thanks, I am still to new at this to distinguish the taste difference in the hops, but then again, I like pretty much all styles of beer, so I am probably good with just about anything :D

I thought the Hops were off, I had a friend give me these ingredients and he thought it was for a Porter, but I am pretty new to this, so I wasn't 100%. I have seen a lot of Fuggles in different porter recipes. I will hang on to the Chinook for another brew another day, I will pick up some...

Can you guys tell me if these ingredients are for a porter? and if so are they ok to use for a Porter? 1 lbs Caramel/Crystal Malt - 80L 1 lbs Chocolate Malt 9 lbs Dark Liquid Extract 2.00 oz Chinook 0.50 oz Willamette 0.50 oz Willamette 1.0 pkg American Ale (Wyeast Labs #1056)

Thinkg about using Vanilla beans in a porter extract, do you think it would be better if I just dropped the bean in whole? Or split it first? Was thinking about using one bean in the last 10 minutes of the boil, then adding one to the fermenter, and letting it sit in primary for 3 weeks. What do...

I am into good beers!!!!! It matters not to me as long as it tastes good. By Belgium Tripel came to at 8% and tastes good too!!! I think I will make a porter next

Thansk all, I went with the 3.43 oz of Cane Sugar and we will see how it turns out.

yeah I would say relax and take your time, I started looking and even calling loacl breweries, and soon as I told the guys at work, I got three in about 2 weeks. so keep looking get the word out to your friends and next thing you know it will fall in your lap !!

Just finished bottling my second batch , it is an Amber ale, and FG is around 3.9% it tastes great for no carb yet, and looks beautiful. I used: 6lbs Light LME 1/2 lb Crystal 60L 1/2 lb Carmel Hallertuar hops both for bittering and aromatic Irish Moss 1056 Wyeast..43 OZ Cane Sugar for...

thanks, I will give it a a shot!

I have only used kits in the past, and this last batch I put ingredients together, but now it is time to bottle, and I am not sure how much sugar to use for carbination, I want to use Cane Sugar, for priming , but I don't know how much to use. Any advise is appreciated

I do have a sanke keg that I will convert to my brew kettle, and I have the capability to boil on a big burner that can handle the 5+ gallon boil.i also have a super wort chiller that I made out of 50 feet of copper tube, it currently cools my 2.5gallons to 70 degrees in about 7-10 minutes. I...

As for now ( as I am still a rookie) I think I will keep it as simple as I can. However, the current batch I have in the fermenter, is one that I put together with hand picked ingredients, not from a kit. I like this method so far, but unfortunately I don't know the boil times. Is there a...