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In case anyone has the same issue, it took 5 days at 72°F for the yeast to clean up the smell. I would assume if you fermented colder than 66-68 °F it may take longer.

Anyone know about how long it will take until that smell possibly goes away? I've done Belgian Wits and Hefes before, but never experienced that sulphur smell before.

Bust Out Another Thousand Nuff said, brew on....

Here is the finished kettle. Not the prettiest, but not bad and it will serve it's intended purpose.

I picked up the Ingredients yesterday for this, now I have to go locate some prickly pear fruit.

I had that thought oldskwel. I actually did just that after my post. It's been sitting in a warm fermenter at 72-73 for the last few days. I took a gravity reading with my hydrometer-1.006.- and then with my refractometer-1.026-😠. I guess either refractometers don't read finished beer...

My daughter is customizing a YETI cup for mothers day for my wife. It's coming along well. I'll post some pics of that and the kettle when it's all complete.

I found a wall charger for an old portable DVD player. Output 9v 2a. I stripped the two ends and taped one to the outside of a cheap stainless cup. Making a test run.

I made a batch of this, over boiled and ended up at 1.060 OG. I wanted to get all kind of phenol and esther profiles so I only pitched 1 smack pack of the 3068. Now it has been 10 days and I'm at 1.028. I shook my carboy and back to the fermenter it went at 68°F. Should I be considering a...

Seems like a solid brew, thanks Lefou and jtratcliff. I've updated the recipe after reading up on the style a bit more. Maybe I'll brew this next week so it will have time to fully condition and carbonate for the 4th of July ish.

SWMBO loves Shiner Prickly Pear and it is no longer in production as of this Spring. So, I've been put to the task of brewing a batch for the upcoming sweltering Texas summer. I'm ordering this puree off amazon to add (Im thinking after primary fermentation) in lieu of actually having any...

What kind of efficiency are you getting with that? I ask because my efficiency was absolutely turrible, but I did use an igloo CUBE vs a long cooler and I made a manifold with cpvc that had holes drilled all the way through the manifold as opposed to just one side ( bottom).

What volume of water should be used for mash and sparge on this recipe for 5.5 gallons? I know I have to account for losses and such.

Bumping thread

So for anyone who has brewed it, is there an updated version of this? I know to cut back on rose hips.

Thanks, didn't think of that.

Hey all, I'm planning to brew a prickly pear saison in the next few weeks and I'm trying to locate a market that carries prickly pear fruit. I can buy them on Amazon from Melissa's, but I'm worried about quality and shipping. Any Dallas area and preferably North Dallas markets/grocers that...

More of an American wheat, but that may have just been my batch. Just brew it, you'll be glad you did.

Please report back. I've wanted to brew this for a while.

Tomorrow, haus pale ale. Measured out my water, mineral additions, and smacked the yeast. 5am strike time.