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ironically enough the LHBS is where I get all my ingredients from and they didn't have coopers, so I usually go with Breiss and my ferm times are generally around 2 weeks in primary, then moved to secondary and added apricot puree and not for the 5 days like the recipe said, because I agreed...

this was one of the more recent brews that I did below. I generally follow the directions closely with the exception of adding 2.5 oz of apricot extract for flavoring at bottling. The fermentation temps are definitely a little high at 70 degrees 9prob 73 degrees during fermentation inside the...

I am having an issue with every beer that I have made (all extract) have come out to where it seems you can only have a few sips of it and it is just to full bodied/strong/syrupy/just flat out tough to drink. I cannot figure out where I go wrong on every one of the batches, but the good news is...

quick question: I ended up doing a half puree of the apricot and adding it to the secondary, but when I went to bottle it (from a full carboy) I only got aprox 26 bottles out of it, based off the puree was just to gunky at the bottom and couldn't bottle it without small chunks going into the...

I am racking to the secondary today and I was going to use a muslin bag to hold all the puree. Should I just throw it in the carboy without the bag or do you usually put it in a bag as well? I was going to go with your suggestion and do a 3lb apricot puree and then let it sit in the carboy for...

I found this recipe for a Magic Hat #9 clone and I had a few questions on the apricot portion of it. I am reading that people are putting the puree in the bottom of the secondary at 3lbs (and not 3.3) and they are getting an extremely tart beer which does not seem to die down significantly over...

So basically in a nutshell: 1: No secondary next time 2: Do the boil, pitch the yeast, sit for 2 weeks, if you get to FG THEN put in the spices? -If so, do I just put the spices in a muslin bag and let it sit another 2-3 weeks as a "dry hop" before bottling? The recipe called for just 4...

I am brewing a Christmas Ale to store until December and I had a quick question in relation to the ingredients in the muslin bag during the first fermentation stage. I put the cloves, irish moss, cinnamon sticks, and all spice into the muslin bag and it called for a 4 day fermentation before...

Sorry for the late reply, but I did what you guys suggested. I did not xfer it to the carboy and just kept it in the fermentation bucket and added the same batch of yeast just in case (white labs british ale yeast). I waited until yesterday and took another gravity reading and to my surprise it...

1st time brewing beer, so i have some questions that I could not specifically find in the forums even though I am sure it is in here 100x. I brewed a 5 gal batch of extract big ben pale ale and put it into the first fermentation bucket where it has sat in a 75 degree house the entire time...