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There's probably a thread for this but i have some other questions I wanted to throw in there. I'm new to fruit beers and currently I am pasteurizing it on the stove, cooling it, pureeing it, then adding it. I see some people just use one or a couple campden tablets (depending on the amount of...

New to winemaking, but I have made many beers. I often have access to freshly grown fruit, which is why I am starting the hobby. I am wondering if it is harmful or beneficial to puree the fruit? I do my footwork first, so after some research I have read that you probably don't want to puree...

I have been using my parents spring water to brew which is about 7.25ph so I use Lactic Acid to bring it down to a more manageable level. I am new to using brewing salts on a beer. I would like to make a stout using a profile I found. My question is; Would I still use lactic acid to bring down...

What do people do for a process when adding fruit to beers? I was thinking of using Pectic Enzyme on some fruit for 24 hours to let it break down the pectins and let the juices out, and possibly adding some Campden Tablets to prevent any wild yeasts from activating. Then adding that to the beer...

I have playing around with fruit beers lately and I have been using a nylon bag for my fruit. Not that I'm oppose to using them, but I started thinking maybe there is a nylon mesh or stainless steel container (like a kitchen utensil) that would also work. I thought I would check to see if anyone...

I am having line issues so I decided to clean my posts. I have not tried to take these apart before, and upon trying I couldn't figure out how to get the poppet out of the post. It looks like it's not supposed to come out? For now I am going to just clean the crap out of them with a brush, but I...