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i've used lots of fruit in beers before, but never pears or apples - mostly because i feel you'd get more of a cider fell than a fruited beer.

typically you are looking for 1.040 for a starter wort. Otherwise, you're in the same boat as underpitching in your actual batch. For 1.150 OG, you're looking at either several step ups and Litres of starter, or a whole lot of smackpacks. what calculator are you using? i highly recommend...

if it sits long enough it will clear up a fair amount, but not crystal clear unfortunately. I didnt have cold crashing capabilities for the first few years and still had some decently clear dry hopped beers. Remember that they'll "cold crash" in the bottle after being in the fridge as...

to be honest, dry hopping in primary or secondary, will contribute the same amount of "cloudiness". if bottling, best option is to cold crash it to get everything out of suspension. If kegging, you can use fining gelatin. when i was bottling, i always dry-hopped in primary (still do even when...

maybe it's just not her thing... what about a nice brown ale? more sweet than hoppy. my wife doesn't mind those and she haaaates hoppy beers of all levels. I've actually been drinking a lot of sours lately...and she actually likes those! maybe try that route?

just a couple quick things off the top of my head... what type of yeast originally pitched? (and how much did you pitch?) what was the dry yeast you pitched a week in? (may have been too much alcohol for the yeasties to get started up?) what is the temperature during fermentation? (have you...

i'd have to be at home and look back at my notes...usually for a 60 min boil with a target of say...1.064, i may see 1.055 +/1 0.002...usually somewhere in the 8-12 points ball park. 1.014 is significantly low. either your volume was drastically higher (volume for a 10gal batch, but recipe for...

as you mentioned, the issue is with the hop additions. pushing your boil back would start messing with your IBU's which you probably don't want. anytime i have not hit my OG, i leave it as it is. either the beer is stronger than i expected, or weaker than expected. take it as a learning...

i've done banana's, coconut, blueberries, raspberries, strawberry/rhubarb. they've all been in blonde/cream ale's and i have always just left them in secondary on the fruit for approx 2 weeks, then package. however - i am about to add nectarines to a sour blonde, and will soon be adding tart...

There's no need in this case to go to a secondary. i would just dry hop in your primary. limit oxidization and infection risks. cold crash it after dry hopping and transfer to packaging! 1 less step needed.

very nice looking jockey box! i love the counter sunk magnets, and the slide out drip tray!

Selective hearing

You will always be your own worst critic! It will drive you to make better beer though! That mango flavour is most likely due to stressed yeast, probsbly from the higher temp fermentation - but there's enough info in this thread that I'm sure you now recognize the importance of ferm temp, and...

The correct hop schedule and cooler fermentation temps will definately improve that beer next time you brew! If continuing to use tap water, at least get some campden tablets to remove any potential chloramine, until you fully dive into water chemistry! Congrats on the first brew. You still...

Sauces and ready for serving

Ribs and corn on the cob - more pics to come!

Thanks AJ and Martin - I appreciate it and hopefully others do as well! Both explanations make sense and clarify things up....I indeed was wondering how the hell I could have a negative value. I'll continue to focus on pH value rather than bicarbonate value! Cheers,

Since this thread is still going.... if i'm brewing a lager...starting with RO so very low alkalinity to begin with but require acid to hit a pH of 5.3, but that puts my bicarbonate (in brun'water) at -132... i shouldnt be concerned with such a high negative number, providing my pH target is...

people usually cold crash to clear the beer up. I dont imaging a Imperial porter would benefit from clearing it up. i'd go right to bottling bucket!

well, maybe maybe not! hopefully once it's carbed and cold it still tastes great! eitherway, it will push you to keep brewing and that's the most important part :)