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Welcome to the forum! I’ve done a couple wheats lately with fruit added. A raspberry, and a strawberry rhubarb. Was very happy with both. I add the fruit to the primary fermenter, 3 or 4 days into fermentation. I freeze fresh fruit, thaw and mush up a bit, add a measured amount of vodka, let...

I made a strawberry rhubarb wheat last summer, and think your choice of Belma hops is good. I used that, a little at 60 and the rest at flameout. The rhubarb flavor dominated my beer (by design) but I think the Belma helped bring out some of the strawberry flavor and definitely added some...

I’ve never used cucumber but have used some fruits. My reading led me to conclude a pound of fruit per gallon is a general rule of thumb which has worked out for me. But cucumber flavor, like some fruits, is pretty subtle so may want to use a bit more than that.

@sebastienzeman18 I add the Limeade to the primary fermenter once initial vigorous fermentation has ended, which is usually only a couple/few days. The first time I added it 3 days into fermentation, the other two times as much as 12 days only because I got busy and couldn't get to it. There...

There is a recipe on here for a lemon lime hefeweizen, which I’ve made a couple times and is really nice. I get more lemon taste than lime, so once I upped the lime zest to get more lime. But if you follow the recipe it will emphasize the lemon...

My usual batch size is 2.5 gal, using a 5gal kettle on my stove. I don’t sparge and mash with typically 14 quarts water. I only have one recipe with a grain bill that’s too tight for the kettle so once strike temp is reached I scoop out some of the water to a small covered kettle while I stir in...

I’ve only used fresh fruit: blueberries, raspberries, strawberries, and rhubarb without any issues. I freeze first, then thaw and use a handheld blender or potato masher to breakdown further. After this I add a measured amount of vodka and let the mixture sit in the refrigerator for at least a...

I usually do 2.5 gal batches, but after trying a few things that didn’t turn out so great, I’ve started going back to my one gal roots to try out new stuff. It is a bummer to only have 8 to 10 bottles when the beer comes out great, but I’m looking forward to trying out some new and interesting...

I'll just add that I use a 3G pot for 1G batches and a 4G one for 2.5G batches, on my stovetop. I keep lid off during the boil, and used to use 5G paint strainer bags for the mash, but have since purchased wilserbrewer bags. I use Domino Dot sugar cubes in each bottle for priming and do rack to...

+1 to freezing the fruit first. After that I thaw it, crush it up with either a handheld blender or potato masher, and add a calculated amount of vodka to sit for a few days in fridge. I then add this mixture to the primary fermenter. Have done this for blueberries, rasberries, and...

This will be a new experience for me, but trying new things is part of the fun! :mug:

For my 2.5G batches I always make a starter (liquid yeast only), use about 2/3 of it and discard the rest. For a recent 1G batch, I used a lesser amount of the starter and saved the rest in a sanitized mason jar, with a plan to use that as a starter for a future batch.

I am in western MA (zone 6a I believe), and I received mine from GLS about this time a few years back. Since I wasn't ready to plant yet, I put them in a couple large planters for the time being. They were fine in there until I was ready to plant about a month or so later.

I think you'd be okay with 4 litres in a 5 litre fermenter. I use the Little Big Mouth Bubbler for my 1 gal batches, although my 1 gal into the fermenter is more like 1.25 gal. The LBMB holds 1.3 gal. This is not a lot of extra room but I haven't had any issues. Also, I use a 4 gal kettle...

This turned out to be my approach. I have a core group I make time after time, and have started to try out new things as 1G batches rather than my usual 2.5G batch. Working out well for me too.

I also recommend Brooklyn Brew Shops book. Little Big Mouth Bubblers are great 1G batch fermenters, they are about 1.3 gal size. I’ve put 1.25 gal in them to end up with 1gal, no problems.

Many advantages to kegging, but a marked decrease in sharing with friends is a definite downside.

I just did this, still in fermenter now, can’t wait to try it.

I can’t speak to the bourbon part, but after reading some different opinions for a coffee stout, I decided to use whole beans added to the fermenter a few days before bottling. I found that method added a nice coffee flavor that wasn’t too overwhelming or bitter.

Feel a little out of place, but what the heck. Watching and listening to a Neil Diamond Hot August Night special on tv.