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Too aggressive of a boil?? I don't think there is a such thing.

As mentioned before in this thread there us flavor loss. But, the beer is very well balanced. The color is always brilliant.

I have used this method several times and the fruit aroma is phenomenal!!

Just did some fruit stuff today. I pureed the fruit (20 lbs) and put it musilin bags. Drop the temp of the boil to 175-170 so as to not set the pectins. 10 minutes. Finish chilling the wort.

So today was the day. I made a California Common and a belgian/American wheat (65/35) with tons of fruit in the boil. I used DME to help shorten up the day so I could get it all done.

I found a 2 year old thread about these hops. It was 6+ pages long and I didn't feel like reading through the whole thread. So, that said.....what is your advice on usage?

I am kegging. I hadn't thought of Mild.

One caveat.... No lagers. One month till party time.

I'm getting ready to brew for grad party. Most guests are not going to be familiar with craft beer. I am going to brew two batches. What would be two decent styles for non craft beer folks? Right now I'm thinking cream ale and steam.

Distill it.

Heating will cause some flavor loss, but infection will cause total flavor loss. If I do post fermentation fruit additions I pasteurize the fruit. Heat to 170 F for 10 minutes.

I've found the beer in the line tastes a little weird if it has in there for a week or two. I always purge the beer in the line into a glass. Drink it. Then fill as normal.

Seems everything I find when I search " tepache" on the internet points to the above type fruit concoction.

Good question....to which I do not have an answer.

I used this recipe. The recipe in zymurgy is tuned for 3 gallons. 5 gallons water. 18 lbs turbinado (raw cane sugar) 8 cinnamon sticks 170 degrees for 10 minutes Lalvin EC-1118 After primary fermentation add 4 cinnamon sticks, 20 whole cloves, 20 allspice berries, 1 1/2 tsp nutmeg, 6 vanilla...

I also used my normal regimen of pectic enzyme, yeast nutrient and potassium sorbate. Used champagne yeast to do the work.

Made the Tepache Mead recipe that is in the latest issue of Zymurgy today. I jack up the batch size to 5 gallons and use 18lbs of cane sugar. Let's see what happens here. Any thoughts on the taste if fermented cane sugar? I have a feeling it us going to be incredibly "hot".

Ashley's Ann Arbor. "imports and micros only. No domestics." And none of that stinkin Westland location.

Thanks!!!!

Sounds like you have two options here. Divorce or brew outside. If you go the divorce route make sure she doesn't take your brewing equipment.