My process is to puree fresh fruit, sous vide at 170°F for 15-20 minutes, then freeze in the same bag. When time, I thaw to room temperature and pour the puree into the secondary before transferring the beer. Give it a week or two before kegging/bottling. Cherries are a pain because of the pits...

A nice beer is a nice beer... looks lovely. 3# seems plenty, so I'd scratch that one. Still... a nice beer is a nice beer :)

Cheers back at ya. Let us know how it turns out!

I bit late to respond, but I've not personally experienced any obvious flavor loss doing the sous vide process... that's what I do anytime I'm using fruit in a brew.

A bit late to the party, but welcome Noah! Whereabouts in TN are you? I'm just outside of Nashville myself.

Tough question and interesting to see the responses. I'm definitely gonna give Pilgrim a try now! Cascade Centennial Chinook Challenger Fuggles

The example I saw was $49 for a domestic 50-lb sack of 2-row plus $31 for shipping. Five 10-lb bags with free shipping was $77... so you save about $3. When I looked at a 55-lb sack of Maris Otter, it was about $22 cheaper to go with the sack versus five 10-lb and one 5-lb bags. In short, I...

I'm not sure if this has come up before @Josh Hughes, but those pint glasses are sweet.

I have a brewer friend that makes a killer WC IPA and he actually dry hops it during the cold crash. I've not tried it on the homebrew level, but something to consider. I've started dry-hopping with cryo hops (14g cryo + 7g regular for each 28g of a recipe)... been pretty impressed thus far...

The wife has taste!

I started using foam control (FermCap) a while back. It's used mostly to control krausen during fermentation, but it works great to prevent boil overs in the kettle. I haven't had a boil over since I started using it... although I've not had a pot filled to that level ;) Ironically, it...

I wasn't able to tap it until the quarter was over, but here are the results nonetheless! Left one is the S-05, right is Abbaye. Same starting wort, same fermentation time/temp, same carbonation method. OG was 1.040 (missed that target), FG 1.006 on both. It's hard to see in the pic, but the...

How about equal parts Pilsner, Vienna, and light Munich?

I've never used HBC 472 and never even heard of cookie malt, so I'm excited to try this one. These quarterly gigs are expanding my horizons, for sure! Thanks for sharing @Over The Cliff Brewing :)

This post makes me happy. This recipe is really outside my norm, but family and friends seem to enjoy it... I'm glad your experience was positive. I've never tried priming with the honey... might try that next time though!

Truth! Some of my earlier best beers were "disasters" when brewing and I wish I'd noted the details because they came out awesome in the end. May the Whisper and future red go well!

#truth

I grew up in the next town over from Red Boiling Springs (actually went to summer camp there a couple of times as a kid). I always found it ironic that Nestle set up shop in a town known for its high mineral content water, only to strip it all out and add their own concoction for bottling.

Finally getting some time to brew the Q2 batch. Still planning on splitting it using the S-05 for half and then Abbaye for the other... excited to see the difference in the end!

Not exactly delivered, but look at what my brother made me (sci-fi nerd alert):