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+ 5 Cherry Sour + 5 Raspberry Sour + 5 Something from Nothing (60 Shilling cum Oktoberfest) =7464

I opted for thaw, mash, add pectic enzymes, wait 1 hour stirring occasionally, refill beer 🍺, bag, add to secondary, and rack on top. Here are the sexy twins, Cherry and Raspberry...Like if you think they are 🔥

A new favorite...

Bwahahahaha

heeehee, I tell you they are funny looking!

You will have to use your imagination a little bit because I only have 1 bubbling right now. Ya, real down. If you live in Northern US these things are easy to find at rummage sales and thrift stores. Paid $4 for this one.

I am wondering if raspberries/blackberries should be thawed, possibly crushed, and then re-frozen. I am thinking with the high tech ways they freeze fruit now, the cells may not burst and by re-freezing after a thaw I would force that to occur (releasing more flavor potential from the berry). I...

Can you link me to your recipe?

Awesome. I have a couple of your controllers and they are solid. Count me in! Just put a NEIPA in the carboy , and here is my recent Irish Stout.

Let me know how this comes out. I tap maple so always have it on hand, but have had little luck brewing with it, it just all ferments up and leaves little flavor behind. I have contimplated killing off the yeast after a late addition to maintain a bit more flavor but just couldn't bring myself...

I stumbled on this by accident. Down vests, which you can get for pennies at any thrift store, make perfect fermenter jackets and work amazingly well. Mens Medium for carboys, mens Large for buckets. My basement looks like its been infiltrated by a little clan of headless quadriplegics, but I...

Ha, I do that all the time! Gotta take one for the team!

A few things I do as well as pickle pipes (did not know they were called that) - leave the lid on a little loose, or just open it up every few weeks and let the co2 out...but that does look like a pretty active ferment for the fridge! How does it taste?

Can you give us an update on the progress of this? I would like to try it sometime, we eat piles of home made kraut and kimchi but I never even thought of doing a whole head before.

If it's under the brine, everything is fine.

Hey there, I have been brewing since 1998 and still remain an extract brewer by choice though recently I have become more serious about my brewing - maybe its these crazy times we are living in. My local brew shop is Saratoga Zymurgist and I am trying to channel more of my support there but I...