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If you cook them you want to avoid boiling as boiling generates fruit pectin. If you want to go that way just heat them up to about 170F for pasteruization. Some people do a freeze/thaw cycle which breaks open cell walls before adding. If you're in a pinch for time I'd suggest pasteruizing at...

The IBU range is in the upper range for a Belgian Pale Ale. Seems like the fruit choices are within that style as well as the pilsner malt. You've brewed some sort of cross between a Belgian Pale Ale and a Wheat ale as far as I can tell. "Wheaty Belgian"

I did not take hydro readings, with it being a 1 gallon and my first batch I was more concerned about volume than OG and FG readings, but in retrospect I probably should have taken at least a FG just to make sure it was done. The fact it tasted good on bottling day is what baffles me as well...

Okay thanks for the advice. I wonder if the sweetness is because its and extract beer? I thought using a 45 min boil and DME it wouldn't be an issue but maybe it still was? I know I did not do any water adjustments, but I'm not tasting anything that seems like it was an issue, not sure if water...

I brewed an American Wheat Ale, 1 gallon extract kit. 1lb Briess Wheat DME 7g Cascade at 45 Mins 3.5g Cascade 5 min steep before cooling. *boil was not overly vigorous as the stove was old. I re-hydrated dry yeast (American Ale, exact strain was not given) First 4 days fermented between 62...

I'll be giving that a try on my next brew day! Thanks!

I guess next time I'll try it in the garage instead of outside on a windy 40 degree day that got colder and windier as it got later...oops. Probably not the best decision but being in Chicago the sun looked too good that day. I think the first 20 mins were in 160 or less the last 10 mins temps...

I was asking what the best way to get precise temp control was, say within a 5 degree range of 148-153

So I understand the importance of keeping the steep temperature around 150. On a full boil where all the extract was added, what's the best way to keep the temp below 170? Last batch I brewed outside and maybe that was my issue cuz it was windy as heck.

How big of batches do you brew? Whats your reasobing behind doing them daily during fermentation? Not trying to be a hater or anything I'm genuinely curious.

Damn, that sounds like a delicious brew!!

Basically. Make sure the temp of the sample you pull is at 60 degrees, otherwise you have to look at temp conversions and you'll lose some accuracy. I would recommend drawing a sample from the fermenter rather than sticking the hydro right into it. I think it will be a bit more accurate this...

4 oz of hops?! That might be like an Irish red ipa hahaha. Just kidding, but really I am shocked by the difference between the hop amount in your recipe and the palmer recipe I posted. I am not super familiar with the ibu range on Irish reds though. I think your recipe sounds delicious. How...

I think many of us would be very curious to see the results of that! Especially if they are significantly different. I'm no statatician, but a few points won't mean as much as a 10% difference between stated aytenuation and actual. Another interesting experiment would be test how much yeast...

Even if 100% of the sugars are fermentable you would need the perfect amount of oxygen, FAN, and other nutrients to keep them alive and reproducing long enough to eat it all. That's why it was with the caveat of 'in theory'. Now I'm even more curious to play around with yeasts and compare my...

That's a great idea! I'll try this with the next one! Thanks!

I am not sure if anyone will have insight into this however last time I brewed I was looking up details on a the yeast I was using and it stated then attenuation was around 65%. I understand what that means. However is it theoretically possible to get all yeast strains to attenuate to 100% if...

Hey all, I just finished brewing my 2nd batch - a brown ale using Danstar Windsor Ale Yeast. The recommended range is 64 - 70. I originally set my temp controller to 65.5 knowing I lose about .5 degrees. However during peak fermentation and when the krausen was going crazy my controller was...

I have not made this yet but at least it's from a trustworthy source - John Palmer. He includes a nice list of recipes, this one was listed in his latest edition of 'How to Brew'. Full Croi - Irish Red Ale OG-1.042 FG-1.011 IBU-26 1.5lb pale ale DME 3 lb pale DME 1lb flaked barley - Instamash...

533 + 5 gallons Brown Ale = 538