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Any update on this beer???

So I can update this thread with my experience. I ended up using pure in secondary and letting it ferment out. When I went to put in my keg there was a surprising amount of chunks in it, I regretted not putting the puree in a mesh bag and then tying it off to trap the chunks. The beer ended up...

The red twin lever hand capper? That’s what I have now. Do you also use the 750 and 375 bottles for higher carbed beers?

What do you mean “fill bottles by height”?

My understanding is that standard 12 oz bottles can be “safely” carbed to 3 volumes where the 375s can “safely” go to 4. I have also heard of people going to mid 3s with standard bottles but I’m going to err on the side of caution

Starting a series of Belgian beers and I want to use the Belgian 375 ml bottles so that I can bottle condition to high CO2 volumes. I saw some things on line saying those work best with bench cappers. Is this true? If so which bench capper is the best value? I’m seeing some pretty expensive ones...

Glad to hear it’s going well! I’m probably going to use it for the first time in a month or two so I can make something for sweethearts revenge. Can’t wait to try this hop!

I have a bunch of Ella that I haven’t used yet. Sounds like lower doses it’s more noble and higher doses it’s more fruity. How do you use this hop? Could I pull off an Ella saison?

Are we friends? Would you like to be friends? 😂 How do they smell? I’d like to hear how that pale ale turns out

So here’s an update on the Abita clone. It turned out clean and good but sort of bland. It may be too good of a commercial beer clone lol. The bock yeast did a good job. It is also now an award winning beer, it took bronze at commander Saaz last weekend. I’m going to enter it in a couple...

Is that the overripe cantaloupe that people try to avoid or is it a nice melon character? I should be able to ferment in that range no problem

Good being the keyword lol I’ve always been scared of the green pepper thing so I’ve never tried it

Interesting I hadn’t heard that descriptor for Mandarina before. Looked up the hop chronicles page for it and sure enough they said melon too. Maybe I’ll do Mandarina Bavaria, cashmere, Nelson sauvin.

What hops do you use when you want to push melon in an NEIPA?

I have access to plums and was wondering what beer I should use them in. My thoughts were Belgian dubbel and Berliner. What do you think? Also I know little about plums, are only certain varieties good for brewing?

This is similar to what I’m doing. I’m going to be adding some chili pepper tincture to beers when I bottle them off a keg for a chili pepper themed beer competition. I don’t want a full keg of chili pepper beer so I’m going to add it at packaging

I just made a chili pepper tincture to add to a beer using fresh finely diced peppers and vodka. How long until this is ready to use in your experience? Does the flavor extraction plateau after a week or so or does it take significantly longer? If you’re using a tincture before the flavor has...

I covered my bucket in cheesecloth and open fermented for the first 48ish hours. The banana coming off the beer was so strong you could smell it from 20 feet away

So I ended up doing no starter. It’s the next day and the beer is foaming like mad and smells so strongly of banana

I’m making a dunkelweizen using WLP300 and I’m not sure if I should make a starter or not. I used the yeast before on a normal weissbier and I just pitched the pack directly without a starter because people had said that underpitching enhances ester production. That beer ended up with some...