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Hello everyone, I've been recently transitioning from brewing beer to making mead (done a few braggots), so i'm still a newbie. So, I wanted to know if adding fruit or fruit juice before pitching the yeast will be different if I added it about three weeks after fermentation already started. I...

Yup, definately

I will Huge thanks to everyone for all your fast replies :)

4-5 oz of dextrose, 5gal batches. I might try those carb tabs. Yes, FG vs OG is pretty much how I expect it to be. Temperature might be a little bit too hot, as I live in a really hot weather and humid place. Bottles are stored in around 78F, and opened cold. The bottles are new. I dont...

Doubt it, I usually do one week primary, two and maybe three secondary... ive never seen bubbles coming up on the airlock when I go bottling...

I do that exact process but without stirring it.

No, its entire batches which are gushers, and some other batches are completely fine...

The thing is that, whole batches are gushers and whole other batches are fine... I drop the priming sugar in the bucket before siphoning the beer in. My sanitation process is like this: First I clean up any dust and particles with water. Then fill the bottling bucket with water and star san (a...

So as the title says, I need help. Most batches I make, end up being gushers, literal exploding-when-opening beers. As most of you might say, its not carbonation, because I use similar amounts of priming sugar on all of my batches (4-5oz of dextrose)... and those that don't become gushers end up...

All grain, boil: 7gal... batch: 5gal 2-row malt (11lbs) caramel 40L (1 lb) blackprinz (1lbs) carafa III (1lbs) centennial (1oz) @60 centennial (1oz) @20 galaxy (1oz) @5 galaxy (1oz) @0 el dorado (2oz) @dryhop (5days) yeast: safale us-05 any comments?

actually, seems like a good idea...

So I had an idea for this "Girl Scout Cookie" type of recipe and came up with this. Not sure if it has too much stuff in it, perhaps it might do well without the Cinnamon. This is BIAB, by the way. Boil: 7 Gal Batch: 5 Gal Brewing Time: 60min Temp: 100 (when malts go in) 150 (until water boils...

I saw that hop and though of using it but my local store doesnt has it :(... Also what was your batch size?

Boil: 7.5gal Batch: 5gal Malts: Pale Ale (12lbs) Crystal 40L (2lbs) Hops: Galaxy 0.5oz @60 Azacca 0.5oz @15 Galaxy 1oz @0 Azacca 2oz @Dry hop (1 week before bottling) Other additions: Mango (heat it up on the stove, and let it cool on the freezer) (1 week before bottling) Yeast: US-05...

I did the brew and yes, it definitely clashed. The beer was not bad at all but it could be better without the chinook and a better-pairing hop

Okay... maybe changing the malts to 8pounds Pale Ale, 4pounds Vienna and 2pounds 40L

Yeah... I maybe want to delete it to make it less hoppy... I read 40L gives a toffee-caramel flavor and golden hues... but its true It might get darker as I did not took to account how much darker it would get with the coffee

I was thinking on making a coffee ale and this is what I came up with... Boil: 7gal Batch: 5gal Mash: 8lbs 2-row malt 4lbs Pale ale 2lbs Crystal 40L Hops: 0.5oz Chinook @60 (I dont want it too bitter) 0.5oz Chinook @10 1oz Crystal @Whirlpool +1 whirlfloc Then dry hop 2oz of crystal in the...

Yeah, and lemon drop... And it pairs so well imo

Yes, I was actually thinking of maybe adding a mango extract on bottling day, but for now I will just stick with the mango slices and see if it works out right