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If using fresh peaches that have been frozen for a kettle sour, do you need to heat pasteurize the fruit prior to using as well? Also how much jalapeño should we use for a small hit of it?

When I add my Apricot purée to my kettle sour Belgian Blonde should it be in a secondary or can I keep it all in my primary.

I’m brewing a Kettle Sour Belgian Blonde that’s gonna get an addition of Apricot purée and from what I’ve heard u only need it on the fruit a couple days or so. With that being said should I cold crash during that same time frame as well, otherwise it would be more like 4 days on the fruit since...

So I used 8oz of good belly in about 6.5 Gals of wort and the ph is at 4.0. It’s been a little over 48 too. Should I use the remaining 3 oz of good belly or just be patient. Also can I use lactic to get the acidity down after using good belly

I’m a bit behind on brewing and was wondering what thoughts there were out there in regards to fermenting a kettle sour and an ale in the same temp controlled fermenter. I was figuring that since you kill the rest of the wild yeast of the kettle sour in the boil, that you eliminate contaminating...

Does it matter if you purée or blend your fruit if u r adding it to a fermenter? Most people cut it into chunks, but does it make a difference in the outcome of the beer?

I haven’t used gelatin yet to improve beer clarity but I’d like to and was wondering how to properly use it? I’ve heard some different ways so wanted to get a majority opinion.

So I initially force carb’d an Irish Red about 5 days ago and the pressure is now at 8psi but it’s super foamy and the beer isn’t that carbonated at all for all the foam. Any ideas why.

We brewed a Citra IPA yesterday and pitched 2 pure pitch packs of WLP051 America Ale V and so far nothing and going on about 17 hrs later. This happened last time when I used a White Lab yeast, but I have success using all brands of yeast I’ve used. Any suggestions on what to do and how to...

Does anyone have any experience or advice on fermenting in primary only vs racking to a secondary? I’ve heard people who always use a secondary and those who do it only based on the type of beer they are brewing. Also timelines of how long folks out there are leaving their beers in the primary...

I want to try kettle souring but I don’t have a heating element to keep it warm for multiple days like most recipes call for. Does anyone know if you will get the same results by just waiting a bit longer being stored at room temp instead?

I’m looking for some ideas on a DIY Ferm Chamber if anyone’s got some pics to share. Looking for something multi purpose for ales and lagers. Thanks.

I’m looking for some ideas on a DIY Ferm Chamber if anyone’s got some pics to share. Looking for something multi purpose for ales and lagers. Thanks.

I was wondering if u can brew a 3 gal batch in a 5 gal fermenter, or if that’s too big and will affect the blow off? Thanks.

So I want to brew now in order to get my summer drink on, but I’m new to brewing and didn’t know how long I can keep the beer in a keg, whether under pressure or not. What’s the best way to brew a 5 gal batch now and drink it come summertime?

So I want to brew now in order to get my summer drink on, but I’m new to brewing and didn’t know how long I can keep the beer in a keg, whether under pressure or not. What’s the best way to brew a 5 gal batch now and drink it come summertime?

So my first attempt at home brew is a Double IPA from BSG Handcraft. Brew day was 1/31/18 and went well, OG was spot on, dry hopped 3 days after per recipe, and it’s now 7 days after I dry hopped which is the max days per the recipe. Bubbling in the air lock subsided about a wk ago but was crazy...

So my first attempt at home brew is a Double IPA from BSG Handcraft. Brew day was 1/31/18 and went well, OG was spot on, dry hopped 3 days after per recipe, and it’s now 7 days after I dry hopped which is the max days per the recipe. Bubbling in the air lock subsided about a wk ago but was crazy...