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Yes, you'd want to use campden before back sweetening. I will warn you though. This is a GREAT recipe, but it is not good young. Mine has been in bottles for 5 months after being in primary for 4 months, and I'd say it's still not in its prime. Good luck man!

Much respect for Forrest and AHS. Quite frankly, I wouldn't mind paying $15 for shipping. It's worth it for the quality, service, and attention to detail that Forrest and the gang put into every order that makes it worth it to me no matter what they charge. Yea, lots of times I can find the same...

Yep, I too have one I brewed in very early October. Hmmmm

Currently brewing a Bavarian hefeweizen. Using Wyeast Bavarian wheat blend.

Brewing this for the first time on Saturday. Couldn't get the original yeast at the LHBS, using 3056 Bavarian Wheat Blend. Made the starter tonight

Tomorrow marks 2 weeks on the berries. Going to taste it for the first time (tasted the base beer when I was racking onto the berries...turned out wonderful) and either leave it on the berries, or move it to a third vessel. Have to bottle some beers for a competition, so should have keg space soon

Hey guys. Recently brewed a beer involving blueberries. Have never worked with fruit before. not sure if this is what is supposed to happen, or if it is an infection. if its an infection, it'll be my first. Racked the beer to secondary and onto 5 pounds of blueberries (which i pasturized) on...

i bought a bottle of that. going to taste the brew at kegging time, if not enough blueberry for my liking, i'm going to add it to the keg

cool, thatd be awesome. no worries if you can't find any though. Mine will be finished soon enough. Just wanted to get an idea of what its going to look like color wise.

that 180 number was given to me by the LHBS owner. he uses fruit all the time in meads and beers. he and a few other investors are opening up a brewery/taproom here and one of the first beers is going to involve blueberries, so I figured I'd try it his way. interested to see how this turns...

anyone have a picture of a finished pint? I ended up transferring to secondary tonight. i basically pureed the fruit, but left quite a bit in tact as well. i heated the mixture to about 180 stirring the whole time. it was a long process, but didn't want to risk it. figured 180 was enough to...

Kettle size (size - in gallons): 8 Carboy or Bucket? (size - in gallons): either. 6gallon better bottle, standard ale pails, 5 gallon carboy Extract, Partial Mash, or All-Grain: AG Do you BIAB? Yes, No, or What the Hell is that?: Are you able to rack to secondary?: no Boil size (in gallons)...

I'll go ahead and throw my channel out there. I see a lot of my fellow "Homebrew Wednesday" youtubers on the list, so why not. http://www.youtube.com/hattrick364 I try to film each brew day, show recipe creation, Beersmith 2.0 (for Mac) tutorials, and some other stuff. Over the coming...

by all accounts so far, it looks like it is going to be great. fermentation started within 3-4 hours of pitching the yeast (used Safale as in the original). Didn't rehydrate or make a starter, so it is doing very well. During the boil, after I added the first addition of Sorachi Ace, i SWEAR...

Figured it out. I had a box checked that shouldn't have been. Brewed this up today. It's gonna sit in primary for 2 weeks before I put it on the berries. Never used sorachi ace before, or FWH, or whole leaf so it was a beer of firsts. My LHBS only had pellet sorachi, but did use whole leaf...

when i plug the hop schedule into beersmith 2, i get close to 50 ibus. might be doing something wrong. any advice?

They are kicking multiple kegs weekly, most likely, so they likely clean them between kegs, which you should do as well.

Looks like a sweet fermenter

Paging Pho....where ya at man? With as many posts as you had yesterday in this thread alone, you could have tasted it and said something clever.