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I tracked and bottled into Seltzer bottles like last time I saw a pellicle. Avoiding bottle bombs... This has been on my last 2 fruited beers. I boiled honey, lemon, lime, tangerine and ginger in water. Should I be freezing any fruit, then boil? I've done that method before, but didn't do it...

What the heck?

I was so much more careful than last time.

I transfer half of my brew from primary to a racking vessel, then bottle from there. Then add any adjuncts to my primary vessel. I call it secondary because it's a secondary fermenting but in the same vessel. It's worked well, but I didn't use frozen fruit, which I normally do. I try to freeze...

I'm drinking this batch very quickly. Some rough nights ahead.

I tossed half of them in the fridge to cold crash and will probably The same to the rest of they taste good. Will that keep them from souring?

Are we sure this isn't mold? This is in all the plastic bottles I filled.

I will test it in a few days. I actually bottled 12 1 liter Seltzer bottles. I ran out of bottle caps and started using my other love because I've always got Seltzer bottles. It's easy to tell when it's bottle conditioning because the bottle will feel pressurized. I didn't want to risk this one...

I tasted no souring, no diacetyl, no acetaldehyde. Could it be because I still use Baker's yeast?

I am going to try for a ginger, lime and honey added to 3 gallons in secondary. I'm going to test and think slice 1 whole lime and add about 4 oz honey. I am just going for a light flavor. Any idea how much fresh ginger to add? I'm going to bring this all to a boil in a little water to avoid...

Work started up again. So I'm making less money working almost as many hours. It's a total screw. But I'm condensing brew days into bottling days. Had a boil over yesterday because I (out of habit) stirred my boil to try to get rid of the head on it. That works with eggs and pasta. Not wort...

Is it safe? I tried it last night, didn't taste off at all. Tasted like sweet tea in beer form.

I thought so, but the light spots scared the hell out of me. Thank you.

The film on top of my secondary is something I am familiar with, but this looks a bit funkier than I am used to. I added pureed and heated nectarines and boiled lemon iced tea my wife didn't like. I thought I killed all bugs.

I started a thread asking about honey in beer for that brew. The consensus was honey almost completely ferments out but will leave a little flavor. So you might need to back sweeten if you're looking for a sweeter beer. Or you could cook the honey to convert some sugars to non-fermentable. My...

UK pint is 20 oz. US pint is 16 oz.

I have used prickly pear or cactus pear in a beer with honey and Jasmine. It's perfume-y, but it was good. The prickly pear and dragon fruit are cousin's, so I would think it's similar. With any new fruit or adjunct, I add it to the second half of a brew. Bottle half, experiment with half. It...

The only thing I would recommend is either freezing or heating the berries to prevent wild yeast. I'm not sure if it's necessary, but everyone says bugs, pesticides and wild yeast strains can screw up a fruit beer (unless you want that). I freeze, puree, heat, cool, add to secondary.

I couldn't get Brewer's yeast at the beginning of quarantine. Now I'm a pro with my instant Baker's yeast, like the flavor and getting ~85% attenuation. It's got a little banana and clove. I would compare it to WLP 300. It costs about $4.50 for 4 oz and my wife used it for baking. I was gonna...

What would you guys think could account for the sweetness or would you think it's more perceived sweetness because I used such perfume-y and aromatic adjuncts? I thought honey would leave a flavor that would be, even subconsciously, linked to honey and then sweetness. I used Pilsner make...