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  1. B

    Fruit beer and barrel aging - When to add fruit?

    Up!!
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    Fruit beer and barrel aging - When to add fruit?

    We plan on doing an imperial stout with fruit (sour cherry maybe and raspberry - not decided yet). This beer will be barrel aged. Should the fruit be added in the barrel while racking into it? Or into the secondary?
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    Backsweetening with juice - How long after adding campden / carbonate at same time?

    Thanks Maylar. Any idea for the "carbing at the same time" process?
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    Backsweetening with juice - How long after adding campden / carbonate at same time?

    I found at most of the forums and blogs about cider that adding Campden and sorbate potassium is mandatory before, if I want a carbed cider with my keg. But how long to wait after that before adding the sweetener (grape and cranberry juice, in my case)? I heard it's better waiting a couple...
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    Brett after bottling.. what should be going on

    Bottled my IPA brett done with amalgation yeast (only one yeast - no secondary). Added dextrose on bottling.. Will I be experiencing high ABV increase and taste change over time?
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    Cider carbonation in bottle - Not optimal?

    Heard is was not optimal to carbonate cider by adding sugar/dextrose/apple juice in the bottle. Why so?
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    Homemade PBW Recipe

    Not the same used in tutorials found on the web. I am no sure about composition.
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    Homemade PBW Recipe

    Any idea how to find TSP in Quebec?
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    TSP/90 in Canada or substitute to make PBW

    Would like to make PBW using Oxyclean. I can't find the Red Devil TSP/90 in Quebec (Canada).
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    Small used wine barrel?

    Nope. I will be in Vermont this week. Any idea where to get one?
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    Cold crash and bottle.. couple questions

    I have a couple questions about how you do it.. After cold crashing, do you let the beer comes to room temp before bottling? Do you transfer to a bottling bucket? Do you put dextrose boiled in water directly in the beer, stir and then bottle? What temp do you account for the dextrose amount...
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    Small used wine barrel?

    Is there some good place in the USA to buy old wine barrels - 5 gallons or so size?
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    Using acid malt

    I am heading toward a 100% brett IPA. I heard its needed for brett yeast.
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    Using acid malt

    I am thinking of using it for a 100% brett. How much? When? What effect does it have and what can I expect? What else should I know
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    My first try for 100% brett IPA

    Speaking of the yeast, I have WLP650 on hands. Do you think it would be great for a 100% Brett and be suitable for a 3 weeks fermentation and no aging except carbonation?
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    My first try for 100% brett IPA

    @Bassaholic Perfect answer! Awesome.
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    My first try for 100% brett IPA

    Hey. It's gonna be my first try with Brett, and I want to go 100% brett IPA for this one. 1. What should I change compared to standard IPA techniques (pitch, mash and fermentaiton temperature)? 2. Is a 100% brett gonna a propension to bottle bomb and secondary fermentation brett? 3. Does a...
  18. B

    Pitching at very low temperature

    I pitched in a cooled wort at 58-59f but the beer as been immediatly store in a 64f room. Yeast is London Ale 1318. Will that be ok?
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    Secondary aging - what minimum headspace

    Anyone oxidation risk or not?
  20. B

    Secondary aging - what minimum headspace

    I was worried about oxydation. Not blowing off ;-) Is that ok?
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