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Way too much oak. Tastes like a bon fire. It carbed up good but is gonna take a few more months.

Its been 15 weeks since brew day and 6 weeks since bottling with the last week in the fridge. Really tempted to try it but think it's a little too soon....

I bottled the wee heavy yesterday and ended up getting 40 12oz and 4 22oz bottles. I have them wrapped in a blanket to keep warm and will try one in a few weeks after it carbs up. I used just over 2oz of dextrose for my priming solution.

That might work. I left my test sample in the fridge for a few hours and it did knock most of the stuff down. The coldest my basement gets is about 56. I was thinking about sticking it outside for a night but it's still in the teens and single digits here so if have to wait a few weeks.

I checked my gravity today and am at 1.011. The pineapple has really mixed in and I'm not sure how to clear the beer up. Even in my gravity sample I had a lot of floaties from the fruit. Would gelatin help it all sink, or should I screen it somehow? No real Pineapple taste but there is some...

I added my Pineapple last night. I never really thought about it but the fruit floats. Fortunately I had a lot of head space because the pineapple really kicked up some krausen. I'm thinking 2 weeks on the fruit then to the bottle. Ill keep you updated on how it turns out. Did you brew yours...

I guess we'll see what happens... Sent from my SCH-I535 using Home Brew mobile app

I found an old carboy in my dads garage that was there when he moved in ten years or so ago and looks very old. I rinsed it real good with hot water, let a heavy solution of PBW sit in it for half hour, brushed the crap out of it, rinsed it vigorously again with really hot water then...

I've been researching pineapple additions for a Pineapple kolsch I'm brewing tomorrow. After all the recipes and comments it seems like a pound of fruit per gallon of beer is good. Make a puree and pour it in your secondary and rack on top of it. I've never done it but this is what I plan on...

Just transferred into secondary. Gravity readings haven't moved in about a week. I'm going to let it relax for 2 or 3 weeks then into bottles! I lost about a half a gallon to the trub and yeast cake.

Any update on this? I haven't been able to find anything on here or elsewhere on a DRIPA recipe Sent from my SCH-I535 using Home Brew mobile app

Looks great! Thanks for the info! Sent from my SCH-I535 using Home Brew mobile app

I'm going to brew this up on Wednesday, I've changed the recipe a bit and decided on a 2.5 gallon batch. Fuzzymittenbrewing - does the Pineapple flavor fade after bottle conditioning/aging? What did your time frames look like from brewing to drinking? Also, how long did you let it sit on the...

Is there a common consensus on a bottle conditioning time? Seems like some have aged for a week or two up to a few months. Sent from my SCH-I535 using Home Brew mobile app

I just took my first gravity reading and after 2 weeks at about 56* I'm down to 1.030 which according to beersmith gives me 71% apparent attenuation and 10.5 abv. I removed my blow off valve and moved it upstairs where it will be around 65*. The sample tasted awesome! Nice malt and caramel...

How do you prepare and add the Pineapple? I've read of either chunks or puree, some cooked and some not. Sent from my SCH-I535 using Home Brew mobile app

I'm doing a test batch before I do a full 5 gallon and would appreciate some input. I know it's a simple recipe and I pretty much just based it off of a Kolsch I found but thought I'd throw it on here for some input. Brewing it for my girlfriend who likes light beer and pineapple. Im going...

I'm still new to the brewing hobby but have been introduced to the topic of squeezing or not squeezing your grains after mashing from browsing the forums. I've read it can introduce unwanted tannins and also that it does nothing of the sort. I remember reading an entire thread on it with Revvy...

Not sure if I got this as a direct email or found it somewhere online but I thought I'd pass it on. I apologize if it has already been posted. Webinar offered by Michigan State University on the production of Hops in the Great Lakes Region. February 24th for $10...

Here's a shot of the fermenter yesterday. After 5 days there was still a lot of visible activity and was consistently bubbling away. The temp has been pegged at 58*. I'm going to let it sit at least 2-3 weeks before taking a reading. The color on it is already looking awesome. I really can't...