Hoping some one can help with this. I added fruit on day 5 of fermentation it bumped my already 8.1% 1.021 gravity wort back up to 1.025. How do I figure out my abv with feeding it more sugar since I’m already at 8.1%. Any help or insight is welcome thanks.
Made a mill table and storage center this morning
Kegged two beers for local live pour comp
My fav of the two is the golden stout the other is a peach beer that just didn't really come thru like I was wanting
Any help or guidance I use brun water just can't figure out how I should go about it being its not a traditional stout and what some of you guys think would work best guessing golden balanced would possibly work like I said any guidance would be sweet thanks
Just won 1st people's choice with my variation of this using tazo passion tea instead of just all hibiscus that's coming up tho because I want to see the difference, was also pouring my citra pils which is pictured with the Saison
This year everything went to breweries being most everything was 1st year plants, but next year he is hoping to
Beable to sell to home brewers and start selling rhizomes as well
A few more days left to help get them to there goal everything is helpful even just spreading the word about his kick...