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A few days at least. Sometimes more just because I get busy and don't have time to add the fruit to the fermenter when I had planned. A friend came up with a formula to determine how much alchohol to use for the amount of fruit at hand. I'd have to look at my notes at home to refresh my memory...

You could also try soaking them in vodka first next time, that's my usual method when adding fruit to the fermenter. And for a recent raspberry wheat I soaked the berries in Chambord instead.

I use Denny's Favorite 50 in mine as well.

I haven't tried adding pumpkin to the boil. I do biab and add to the mash a can of pumpkin (for a 2.25G batch) that I've first roasted in the oven for an hour, spread over a cookie sheet. If adding to the mash, it's very important to add rice hulls to the grainbill as well, otherwise trying to...

+1 to using whole beans. I put 1oz whole beans in 1G stout in fermenter 3 days before bottling and got a really nice coffee flavor, no bitterness.

I didn’t realize they came with a spigot. I love my Little BMBs , but a spigot sure would be handy.

I've added 2oz dark molasses to a 2.25G pumpkin ale. Put in with 10 mins left in the boil. Hard to say for sure what it added to the flavor as there are also spices added to the boil and baked canned pumpkin added to the mash, but the overall flavor to me is very nice.

I use cocoa nibs in a stout but haven't tried adding them to the boil, only the fermenter method. I have added Hershey's unflavored cocoa powder with 10 min left in boil, along with nibs in fermenter, and had nice results. But I think if you're careful about adding the nibs to the fermenter...

I just wanted to chime in to say that I used the advice here and put 1oz whole coffee beans in a weighted hop sock into my 1G oatmeal stout for three days, and am very pleased with the results. Really nice coffee taste but not overwhelming. Thanks!

Thank you, I may have to look into one of those.

Curious what you used to see those stats remotely from another room?

@Nick Z I bought a book by Brooklyn Brew Shop of interesting one gallon all grain recipes. I also use Brewers Friend to scale down recipes from this forum. When first starting out I liked the one gallon kits ( extract I believe) from Craft a Brew. A good thing about starting with kits is you...

It’s actually not bad. I tried some at a party recently, a different brand, was pleasantly surprised.

Keeping 5 ft between varieties is good advice. I planted a cascade and a goldings about 3ft apart and I’m pretty sure a lot of what I think is goldings is actually the cascade since it grows and spreads like crazy.

Thanks for the replies, I decided to use it. I wish I'd remembered to order a new bag but I think what I have will be okay.

I was planning to brew a chocolate stout tomorrow but just realized that when I ordered the ingredients I forgot to get the lactose the recipe calls for. I have the amount needed on hand in a partial opened bag from Oct 2018 that has been stored in a ziplock bag in the refrigerator. There is...

Sounds good, I’d be interested in further updates on flavor, etc. Trying a Scottish ale again is on my to do list.

Thanks again for the first hand demonstration. It was pretty amazing how the copper took that sulphur away. Don’t know the why but it worked. Made me think of my original attempt at making the lemon lime hefeweizen that had the sulphur, the copper probably would have worked wonders with that.

I love making 1G biab batches on my stovetop. My kettle is 3G which works out fine for no sparge, full volume mashing since I typically start with about 2gals of water. I just put a big blanket and a couple thick towels over the kettle to hold the mash temp, put the bag in a collander to drain...

My last brew of the year will also likely be an oatmeal chocolate milk stout, my favorite one that I make, esp in the cold winter months. I have all the ingredients, just need to figure out when and have my friend mill the grains. Cheers!