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Your pineapple will ferment out to the point you might not know it is in the beer unless someone tells you. Pineapple juice at the end of fermintation will get you the flavor and sweetness but bottling makes that more difficult due to refermentation.

Sounds way cheaper than paying a digital artist. I been looking for actual artists that can digitize their work so that it isn't the same files modified and shared by all digital artists. Apparently there is a massive shared digital data bank that they all twek to suit their needs. Stouttrekker...

How does someone ask AI to create labels?

I've had good luck with passive cooling. Basically you put a copper pipe over the beer line up into the tower and leave some exposed in the kegerator to chill the whole pipe. Just electrical tape the copper pipe to the beer line to hold it in place. Works perfect. No condensation on the tower. I...

Omega Kveik for Voss or Lutra is all I've used for liquid. I still use nutrient but no oxygen for LalBrew dry yeast.

Just my 2 cents since I've had good luck with Voss. I've used Voss on almost every beer I make just to see how it could work in a pinch if you had to crank out a beer quick. I use a lot of yeast nutrient with it and use pure O2 if using liquid but not if using dry. Like a heaping teaspoon of...

Imperial Stout!

I usually just puree the fruit and take it up to about 180. Cover with tin foil that I sprayed with stars and and let it cool down. Then dump it into the fermenter for a second fermentation. Never tried the pectinase. The wife is a fruited sour fan big time so these are always on tap.

Pretty much the same thing. However the use of different hops can take you away from orange/grapefruit juice to dank, tropical, exotic fruit and other avenues depending on hop choices. I had one that was hitting garlic big time and was one of the most different beers I've ever drank. I couldn't...

Does it make anyone like extreme hopped beer more when it is clear or just same not beer thoughts?

"Northeast" style IPA 18,505 posts as of just seconds ago. Every brewery around here has multiple NEIPA's on tap probably due to demand. It isn't just millennials and hipsters that go to breweries looking for this beer. Apparently the home brew community is deep into it as well. The people I...

It is a shame because it is basically impossible to find anyone to fabricated a 50' ×1/2" stainless coil with long leads. Had to use an Amazon version. https://www.amazon.com/gp/aw/d/B01893SYDO/ref=ox_sc_saved_image_2?smid=A3HRWBO4JJQFLN&psc=1 Cut off the bent ends and use a pass through...

I ordered custom 1/2" stainless coils a few years back. At least a month went by so I started emailing the company. I tried a few times with no response, but I had those emails as evidence for PayPal. PayPal got my money back and guess what. The same day they pulled the money back from his...

Positive it was ll. Ibu on first set of split batches was 23.4 used Tettnang, second set of split batch as 13 ibu of Cluster on a pair of sours. One black berry and the other strawberry peanutbutter. You knew it was the yeast and was hoping it would fade all the way away but it remained bitter...

I must have had a bad batch of Omega Kolsch II. I brewed a 12 gallon batch and split in 2 one with raspberry one with out and both had a strange bitterness to the point they were not very enjoyable ( I could drink them but the wife would not). Since I kegged on a brew day I harvested the yeast...

I've got 4 different controllers I built and didn't put a switch for pumps on any of them. I use remote control outlets which I love. Apparently the 3 pack I bought has been discontinued. 2 are for the pumps and the third I use for a fan that moves the steam from the top of the kettle so it...

If your starting gravity is 1.086 and FG is 1.035 you would only be around 7% ABV but very sweet (why split anything other than to cut the sweetness which I would probably choose water over sweet apple juice) . Are you showing 1.035 on a hydrometer and at what temp and what temp is it calibrated...

It would seem more likely that your 1% was inaccurate ( it's hard to keep good yeast down). How did you come up with that? You didn't mention a FG at the 2 week mark. Did you use an alcohol by volume calculator to come up with this 1%?

Barn house funk is what I always get with it.

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