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Try lining the walls with craft paper to make a moisture barrier. The same reason that house insulation has craft paper on one side. Just an idea from a construction guy

I eliminate the volume displacement of the fruit by using LESS water in the initial brewing process. The fruit adds water back into the beer. therefore I get more sugars per volume. The sugar content of the fruit was the factor I needed to calculate my final ABV. Thanks everyone for your help...

And again I would like to thank everyone. I made this beer for my 20th anniversary and my wife LOVES it. And I will be collecting sexual favors from my hubby.....Brewdog333

Thanks divrack. Sugar content is about 9%. So ABV would be at least half a percent more. Thanks for the help. I knew the beer was stronger, but I wasn't sure of hydrometer conversions after adding sugar water for bottling. Thanks everyone for the help...

Thanks everyone for your help. The sugar content of the apricot puree is almost 10 percent. 6 pounds of fruit should give roughly 1360 grams of sugar raising my ABV roughly half a percent. I do understand volume displacement, but I don't add fruit after the fact, I add after high Krausen. It...

Sugar content of Oregon fruit products apricot puree says 9.24. And no I don't add that much sugar water. I added 5oz corn sugar with water to bring my total bottling volume to 5 gallons. This is not a test, I am just curious as to what the apricots added. I have read all links. I always boil...

I did not add volume to the finished beer. I always ferment 4 to 4.5 gallons and leave room for sugar water on bottling day bringing my TOTAL volume up to 5. If I made the same beer without fruit, the ABV would be 4.2 So what's the new ABV? Anyone? AKTom might be close.......

I mashed approximately 7 pounds of grain, batch sparged and ran off 5 gallons total. Boiled for one hour and will add sugar water on bottling day bringing total volume to 5 gallons. Brewgr software says this beer will be 4.2% Now imagine adding 6 pounds of apricot puree at day 3 after high...

I brewed 7 pounds of assorted grains in 5 gallons run-off from my mash-tun. Boiled down to about 4 gallons to ferment (I always bottle so I leave room for priming sugar water). Brewgr software says my ABV will be 4.2. Now imagine adding 6 pounds of apricot puree after 3 days fermenting. Asking...

See if you can find a gravity style bottling tube. I have one, you just press down and it fills the bottle, lift when bottle is almost full. Spring loaded ball in filler stops the flow, and works great every time. I also soak hands and everything else post boil, but I don't soak caps. 5 years...

Corn sugar works great but keep the bottles at room temp for 3-4 weeks. I age all my beers 4 weeks minimum. 3.5 to 4 oz should do it unless there is a lot of wheat in the recipe. Then go to 5and3/4 oz for 5 gallon batches. Cheers!

If the beer is not sour, you're OK. That stuff you see you just eat with a spoon afterwards. Cheers!

I just made a gluten free stout. Although I do all grain, you can convert most recipes to mini-mash if you have a large brewpot. And you can use your choice of grains. I added a vial of Clarity Ferm with the last 15 minutes of the boil. My recipe is on BREWGR. The name is Morning Wood, a...

:rockin:

I've used dark cocoa powder at flameout and bourbon soaked nibs in secondary. 2 ounces of each gives great chocolate flavor to my breakfast stout. Soak nibs one week before adding to secondary for another week. Yummmmmm.......