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id go straight to bottles. and i dont see any reason for letting the yeast warm up

where u sparging on the fly? u should be taking gravity readings cuz u dont want anything less then 1.010 cuz youll start pulling tannins. and what do u mean it ran clear? you mean the vorlof? i think there is some confusion in ur post. and i hope that the water wasnt boiling when u poured it on...

i had a airlock blow off and spray all over my basement ceiling once.. i used a diluted solution of distilled vinager and hot water, i put that in a pump up sprayer and went to town covering everything allow to sit for 3 to 5 minutes and rub it out. maybe a diluted solution of starsan? BTW...

i plan on replacing the malts with honey malt, crystal 80, carafoam and a cinnamon stick

i knew that carbonation changes the perception of sweetness so i didnt want to add any juice til it carbs. it seems the only place i can find that juice is online (no local stores carry it) so at least the beer will be carbed when i get the juice in the mail. i noticed when i added the puree...

i kegged today, initial tasting seems to lack any kind of cherry flavor, if its there its very subtle.

so i take it there was no campden used since wild yeast was present. i was wondering if that will sour the taste of the graff?

when i bottle from keg i tend to over carb a little in keg cuz i know im going to lose a little while im struggling with the damn capper, i make sure it foams a little while im capping to push all the o2 out. oh, and turn ur serving pressure down when bottling. when all ur bottles are filled...

update: i just dropped the cherry puree (3#) into the primary after 7 days. 45 minutes later and i have a bubbling airlock, i didnt add any pectin enzyme like i originally planned. oh, i swirled the fermenter a bit to rouse the yeast. once gravity stops dropping ill cold crash and transfer to...

probably the hops but without a recipe theres no tellin

SWEET! hey, would this work on my Ipod touch 3rd gen?

without a hydrometer u cant tell if u have a semi sweet or a dry. get a hydrometer, for real there cheap if your bottle carbing then your back sweetening options are limited to unfermentable sugar like splinda and lactose if your kegging then you could use potassium sorbate to stop the yeast...

if i remember right, u want to add it late in the boil, adding early will throw off your ibu's (or is that just fermentable sugars?

Thanks for all your help guys i really appreciate it. Went to the LHBS and picked up the ingredients but they didnt have the cherry puree (they had some cherry wine base but i was skeptical of it). So i brewed up and pitched yeast at 7:30pm and i already see airlock activity, fermenting at 60F...

bump

does the pectin in the puree cause any haze? i mean, i dont really care how it looks, but i do like the bragging rights for a nice clear beer. even if im not the one drinking it lol

This is my first time using any kind of fruit in a beer, and since the girlfriend requested something that she could drink this is what i have came up with, its based on Edworts Bee Cave Brewery Kolsch recipe. I want to add a 49oz can of Oregon Fruit Puree to the brew but im not really sure...

im no expert but i think that depends on how sour u want ur beer. the earlier you add the roselare, the more sour it will be (i think).

1511 + 5 = 1516 pitched yeast 10 minutes ago, this sounds tasty

Welcome moto! im from Wichita