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Good point BB! I forgot that I used Pectin in my brew and it definitely helped clear it up.

I also used frozen fruit, whole and I did not get infected, but I hear the purees are the best.

This is really old, but a good question. 1. Malt and yeast choices would depend on what your goal for the beer is. Are you trying to highlight the hops for comparison, or are you trying to make the most interesting and dynamic beer possible from the most simple ingredient selections? If you're tryin...

I've only added fruit once to a beer, and I think I made it a little too complicated by using two different fruits. It was OK. The main tip I would give is that you want to first brew a solid beer. The fruit should enhance the already good beer. Think of food for inspiration. Brewing Classic Styles ...

Thanks, Joshua! "... the appliances can support a weight load of up to 50 pounds ..." does not bode well for my system where I could easily have 75+ pounds in the kettle, assuming ~ 8 pounds per gallon of water.

This is what I was worried about. Looks like I'll want to explore some alternatives ...

Also, the diameter of the kettle extends several inches beyond the diameter of the heating element. Hopefully the area of the glass beyond the element can withstand the heat. I'll be supplementing with a 2000 watt submersible heatstick, so that will crank it up a bunch. I'll post back to let you kno...

Okay, that's reassuring. I'll try not to be slamming the kettle around! I've seen some chatter about cracked tops, but perhaps I'll give it a try. On a big beer the kettle will be 12 gal (45 L) full – maybe 10 gal (38 L) of water and 16 lbs (7.25Kg) of grain.

Pretty heavy!

Glass top stove or alternative?

I use a 12.5 gal aluminum kettle on the stovetop, supplemented by a 2000w heat stick in the boil. At my previous apartment the kettle fit nicely on two gas burners. I recently moved and the new stove is electric with a glass top. The kettle doesn't completely cover two burners but I am assuming I co...

finishing a saison and moving across the country / packaging

hi guys, would love some opinions here. i just brewed a 1.055 saison on 8/30 with WY3711 and mashed 148–149 for 120 minutes, and it's going to be my last brew in this apartment/region. in 3–4 weeks i'm moving across the country from cambridge, ma to austin, tx (a long way). the beer will be on it's ...

hey pistol, i've only brewed it twice so far. the first brew i came in a little low at 1.047, but nailed it on the second brew at 1.052. the main difference though, was that the first brew was true BIAB full volume mashing ... about 8.5 gallons of water. the second brew i only mashed with 5 gallons ...

I just started entering comps and the first Dusseldorf Altbier I've brewed placed 1st in the 19th Annual Boston Homebrew Comp for cat 7 where scored a meager 34 points. Submitted the same batch to the National Homebrew Comp and it took 2nd place in the NYC region with a score of 39. I recently rebre...

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