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Full ingredient list for the organic coconut milk. So we're thinking oils will kill the head and probably preservatives will stunt the fermentation?

It's been a while, everyone. Hope were all safe during this time. Happy New Year. The last beer I made was a pumpkin pie ale with real pumpkin, graham crackers, honey and brown sugar. No pumpkin pie spice. Then did a split batch with child brew coffee, nutmeg, ginger, allspice and clove. And a...

Pumpkin spice latte inspired by my wife's pumpkin pies for Thanksgiving. Pumpkin puree Graham crackers Bourbon vanilla extract Brown sugar Honey Cold brew concentrate 2 whole cloves Nutmeg Ginger Allspice No cinnamon!

When you go shopping and you start looking at snack food as possible additions to a brew day. Canned pumpkin and graham crackers a few days before Thanksgiving. Not for a pie. It's for my latest ale. Same goes for foods my wife doesn't like. I freeze it and throw it in a beer now. Added Trader...

It tastes like a belgian yeast. WLP-300 would be a good comparison, but obviously the superior version. I use it because I am familiar with it now and over quarantine, I couldn't find yeast anywhere quickly. I had an old be kit, the beer was made but my yeast wasn't viable. So I ran to the...

I've only been using Baker's yeast since day one. Beginning of Covid! I'm still new and using LME, but I've experimented. Great attenuation, horrible flocculation. Everything is FG 1.009-1.012. Just finished a new, pitched a tablespoon of Fleischmann dry yeast.

Thanks. Went back to work, worked a bunch, now the world is shutting down my job (partially) once again. More time, more beer, less money. The American dream. I want to just do some fun beers without pellicle this go'round. Pineapple, peach, gooseberry, coreander?

I was thinking about doing a holiday ale with graham crackers and pumpkin. None of the pumpkin pie spice. Then use earthy and spicy hopes for late addition. If you didn't get much flavor, maybe I'll add a bit of honey or brown sugar. What style of beer? I'm looking for ideas.

You should've seen it in warmer weather. Gonna of drunk jerks running around my neighborhood, traffic backed up, card parked down every side street. Places like that are why we're going back to Phase 2 on Friday in CT restaurants. But 3 Floyd's is available in local packies! Grabbed my first...

Be careful. I've heard they pack 'em in like sardines there. Not much social distancing and even though I live down the road, I've still never been. Every time I've tried to go, they're full.

Boiled half last night. Added 6 local peaches and ginger root. Frozen, blended, boiled.

What were you intending to buy vs what you got?

This was originally 5.5 gallons, 2.75 gallons reached and bottled. Adjuncts added to remaining 2.75 gallons, bringing it to ~3. Which is 11 liters. So I use 11 1liter Seltzer bottles for the remaining experiment. When they feel like they're very firm, I cold crash. Just in case... I have seen...

Experiments go in plastic.

Looking over my notes, I added 1 lb sucrose to get closer to 5% and dry it out. Notes say 4.9% ABV 62 IBU. 1.75 oz Newport @60. Lemon Zest only. No juice and 10 Earl Grey bags. Boiled water, added sugar, added lemon zest from 2 lemons. Boiled for 10 minutes. Added tea bags to steep at flameout...

There are probably a bunch of preservatives, which I know can curb fermentation, but I'm in a rut. Went back to work, but there's no money coming in. I ordered a large amount of the same kind of malt and hops and I've experimented with the amounts and styles within my abilities. Adjuncts have...

Making a happy pale ale. Added 6 Dole mixed fruit cups. I hope it's good. Lotsa sugar and the mix of peach, pear, pineapple and cherry should be a fun addition. I'll let ya know, kidoos. Anyone else done this nonsense?

I started brewing with Baker's yeast and when I did my last large order, yeast was almost entirely out of stock. Thanks, Covid. It's fine and all, but notice flocculation. If I pour 70% of a beer, it's fine. But that last 30% starts to get much yeastier

I see a bunch of adding it to kegs, but I bottle. Could I add it after primary and racking after a few days? Will that leave most my sediment in the fermenter?