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I do like this idea!

Those are my thoughts as well. That’s why I’m looking to find someone that has tried it before.

So just an update on this beer. I added 30g of salt, 3lbs of raspberry purée, and soured it up with a tbs of lactic acid. The end result is a phenomenal home brew that could easily be mistaken as something brewed in your local brewery.

Have any of you used pear purée in beer? I have a friend getting married, he wants a cinnamon pear Kolsch. I’m all for going it but not sure about the flavor. I’m thinking a regular Kolsch brewed with a bit of cinnamon at the end of the boil. Pitch and ferment for about 2-3 days and then add...

My wife is huge fan of gose beers, so I’m jumping in and making one for her. The thing that’s is stumping me is the salt. It’s really had for me to think about pitching salt in to my wort, but hey in the name of beer I’ll do it. I have a ton of Pink Himalayan salt, can I use 30 grams of that, or...

So after 2 years and a few days, I'd like to report this beer didnt work so well, it tastes great, but it looks like a New England IPA, I hate New England IPAs

I used 1.5 oz of oak cubes they were in Bourbon for 2 weeks. Then I soaked cherries in Bourbon and added the oak cubes to the cherry Bourbon concoction and they all soaked for two weeks. The oak cubes were very dark brown when I added them, but turned a deep red after 2 weeks in cherries and...

I have a Milk Stout sitting on Bourbon soaked oak cube and Cherries, what is the longest you'd let them sit. I don't want the bourbon to be over powering. Thinking 2 weeks, I did this last year but didn't take notes.

I was thinking half myself and adding a pound or two of non Bourbon soaked cherries!

I have 2 pounds of bourbon soaked cherries. I'm making a chocolate milk stout that I'm going to add some of these cherries to the secondary. I want a slight bourbon cherry flavor. How much would you add? Thanks!

Anyone brew with soften water? I have always brewed with tap water but recently had a water softener put in. I am adding accumash to my mash now. But none of those beers are ready, just wondering if I'm going to notice a difference, and what I should expect.

This is a great idea, I try to keep a bag of extra light DME laying around in case I miss my target! Remember to make sure you chill your wort to 60 degrees to ensure a proper gravity reading. Or but a hydrometer that with read temp and tell you what to adjust your gravity by!

I just brewed a Czech Pilsner, when I transferred from the BK to the Fermenting Bucket the wire braided hose got clogged after about 3 gallons. Need less to say I am cooling the wort to 50 degrees hoping to drop most of the crud that got in to the bucket, then I'll be transferring it to a new...

So I am making an IPA and added a loaf of Little Caesars crazy bread to the mash! Smells good so far!

I posted this late Friday night basically Saturday morning, and it went unrecognized until yesterday which was Tuesday. And it has blown up! Now I'm laughing.

You don't trust it?

I started out with 2 lbs of flaked corn, 7 lbs of American 2 row, half a pound of caradils, half a box of bisquick 4 pieces of maple sausage, I'm calling it pigs in a blanket ale!

My wife is out shopping so I am going just pour it through her screen colander...shhhh, she gets pissed when I use her kitchen stuff for beer making!

It's actually a braided wire from a water line.

I use the gravity method. The strainer is in the inside of the kettle attached to a valve.