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Thank you kindly!

Oh man does that look tasty! Any chance you would be willing to share the recipe for that?

How did this turn out with the Jumex? I know my local grocer carries just about every flavor of these. I think I've seen the Looza around but the ones I've seen are the "Peach Juice Drink" do they still make one that says "peach nectar"? In general, are there any ingredients besides "apple...

Oops, sorry about the double post, not quite sure how that happened. How many pounds of berries did you have to add in order to retain berry flavor? I've never added fruit to the mash, but I know it can be hit or miss with regards to whether the flavors are retained.

That's good to know about the puree, I've never used it before. I'm going for blackberry and peach flavor so the apricot puree is really just to augment the peach flavor. I've used a paint-straining bag around the end of the siphon with pretty good results before so I'll try that to minimize...

That's good to know about the puree, I've never used it before. I'm going for blackberry and peach flavor so the apricot puree is really just to augment the peach flavor. I've used a paint-straining bag around the end of the siphon with pretty good results before so I'll try that to minimize...

How did this turn out? Thinking about putting 2 gallons of a saison I have on a combination of blackberries, peaches and apricots and pitching delbrukeii and letting sit for a few months. I'm having a hard time figuring out the ratio I want to use. I have 2 lbs of frozen blackberries I picked...

If you could crash for a few days, maybe a week or so and then transfer to a keg with fresh maple syrup picking leaving a little extra trub behind as possible might do the trick too. There's also filtering, but I think that's a whole other complicated ball game.

Did you use a lager yeast or an ale yeast for this? I want to make my brother some sort of dark lager for Father's Day so I do t have time for true lagering

How long do you typically cold crash for? I made a belgian that I CC'd for close to a week and I used about 6 oz corn sugar dissolved in boiled water. Even after a few months there's hardly any carbonation or head. I think I managed to get rid of most of the yeast...although I did slightly...

Count me in!

How vanilla/maple is that? Would you mind sharing your recipe? I love browns and I love maple syrup/products!

It looks phenominal!! How long are you planning on lagering it for?

8578 +5 gallons of a golden ale with mango and honeydew. Total = 8583 gallons

The attenuation rate on w34/70 is 83%. If you predicted an FG of 1.007 and measured an FG of 1.005 there's a good chance it's a result of having extremely happy yeast in a very favorable environment. It's always good to check accuracy of instruments, but to me that's a pretty small difference.

With his grain bill and a lower mash temp, (150F) all his sugars should be incredibly easy for the yeast to eat. On top of that, he had his temps super controlled and built a starter - with the healthy pitch count and healthy yeast these numbers are very possible. It will be dry, but that was...

Ill join up. Do you guys use espn or yahoo?

Anyone know if any other leagues are in need of players? I know the other other football league thread is full as well.

No worries at all. Let us know how it turns out!

Grapefruit IPA - 5 gallons Belgian Cherry Dubbel - 5 gallons Bavarian Hefewisen - 5 gallons Lime Pale Ale - 1 gallon 4376.5 + 16 = 4,392.5