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I'm in Seattle and every year around Labor Day I head up to Stampede Pass in the Cascades and spend a day picking huckleberries. I always pick more than I know what to do with so I figured what better to do with them than make beer.

I have a batch of Hef that's been in primary for three weeks and I haven't opened the lid. Sunday it's going into secondary on a huckleberry purée. Relax and let it sit. Patience is a virtue.

Last weekend I brewed a batch of hefeweizen and the plan was to do a secondary fermentation on a huckleberry purée. I'm thinking now that I may want to split this batch and do half on the huckleberries and leave the other half just a regular hefeweizen. Is this a bad idea? Is there anything I...

And a Seahawk in the HOF too

Today I worried about my airlock not bubbling fast enough for my liking

3.75 lbs Cooper's hopped wheat extract 3.3 lbs Cooper's unhopped wheat extract 1 cup of wildflower honey Wyeast 1010 American Wheat Extract boiled for 15 mins Honey added at 130F before transferring to fermenter.

Beer, braggot, mead...call it whatever. As long as it tastes good I will be happy.

Tomorrow morning before the Super Bowl I'm brewing a huckleberry wheat. I'm brewing with hopped LME and unhooked LME with a plan to add a pound of orange blossom honey shortly after flame out around 125-135F. Plan is to ferment for 10-14 days and then rack onto huckleberry purée in secondary...

Today I researched when to add my honey and when to add my fruit for my Huckleberry Wheat. Plan is to add the honey shortly after flame out at around 170F and to rack onto puréed huckleberries in secondary after 10-14 days in primary.