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My first brewing book was The Complete Joy of Homebrewing by Charlie Papazian. How to Brew is good too.

Welcome! What are you going to brew for your first batch?

Am also interested in this. This is certainly something that will help you here. Attenuation will have a huge impact on the final beer This is fine. One month in the freezer you will have negligible losses in AA%. As another suggested you can vacuum seal and put in freezer for best storage

Got in a bunch of base malts and a counter pressure filler

Thanks! @Dgallo

Can you be more specific when you added the apricot? and what puree? Did you make your own puree with 2lb of fresh apricots or was it a store bought puree?

Congrats. You'll now look back and think how horrible it is to bottle :mug:

Absolutely- would be going for no HFCS or other preservatives

Sorry, I'm ignoring your recipe altogether.. I love the beer name.. Maybe my next beer will be called Mand-ale-orian... Something to that nature...:off:

Will you call it Darth Vader?

Thanks for the tips. I am looking for a something more than a hint of flavor but not so fruity that it tastes like a shandy/radler. I agree that apricots are more of a mild addition. Would you suggest using a puree or juice as a way to accomplish getting fruit flavor? I was thinking maybe just...

Question for all of those who have some experience using fruit in beer. I am looking to brew up a beer using Apricots- A request from my brother who wants me to brew for him. First thought was to use a wheat beer as the base but he does not enjoy the qualities/characteristics of yeast...

@Justin P. This wasn't your question but let me add an additional point for learning. There are numerous discussions on optimal dry hopping methods/time- Search to the manner of "how long is too long to dry hop" "How many days should I dry hop" and see what you find Some would say 12 days dry...

There are certainly varying sentiments on "best" practice- those you will find in books such as John Palmer's and those you will find here on forums/other internet sites that are based more on experience/discussion/community trends. Whats the right answer? there is no right answer other than...

1.) As @Hoppy2bmerry mentioned you can check the gravity to assess whether its done. I stay away from this process- I'd rather not waste any beer or expose it to oxygen. Any beer (ale) under 1.060 and with a good yeast pitch SHOULD ferment out within 2 weeks. I used to rush primary fermentation...

ESB that has been keg conditioning for the past 3 weeks. Delicious.

Whirlflock seems to work well for me. Also, a great way to chill that is easy is a close looped system using a fountain pump. Have you ever tried that?

I am currently enjoying a double dry hopped Citra/Mosaic beer that is fantastic and over 2 weeks old in the keg. First dry hop addition was at the tail end of fermentation and for 10 days. Dry hopped again using hop canister in the keg and have been drinking it since without any grassy flavors...

Another suggestion for a very simple pale ale 80-90% 2 row, 10-20% Vienna or munich. All cascade hops @ 60, 30, 10,0 and like rhys333 suggested ballpark of 30 IBU is fine. Yeast WY 1056 or US-05. This will give you a drinkable tasty beer

That has got to be one of the hardest things to do when you first start, at least for me, that can make a huge impact on your beer. Give those yeast the time they need to do their job!