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It's impossible to know what you're creating when you did not tell us about any of: the recipe extract or all grain; mash temperature gravity readings what size/volume fermentor; bucket or carboy yeast fermentation temperature As for the fermentor: it's great (!) that there is foam coming out the airlock since that means it won't explode. But the fact ...


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The yeast will likely change the character of the beer. Quick solution would be to go with the carbonation drops. You might also consider a draft box which allows for a CO2 cartridge to carbonate the beer.


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I did a small batch of Pale Ale + Fruit in January. I made a smooth puree and pasteurized it by heating on the stove to 80C and holding that temp for 30 minutes. I put the puree in the secondary and racked the beer onto it. I had a fairly vigorous secondary fermentation as the us-05 chewed through all my fruit sugars. This took away almost all of the ...


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You can use a beer priming-sugar calculator to determine the correct amount. For 2L of beer, which probably already has ~2 volumes of CO₂, you probably only need 3-5g of table sugar and just a sprinkle of yeast, and then you're mostly just going to presurize the vessel instead of really carbonating the beer itself. If you let the beer go flat, first, assume ...


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If you use commercial beer it probably won't work. The beer will likely be filtered which will remove most of all of the yeast so more sugar won't recarb it. You could use a carbonator cap and CO2 to do what you want, though.


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I would try different times/techniques with different fruits. One of my favorite things to do is when I'm trying different things, to split the batch into two 2.5 gal batches so I can compare and contrast. I would definitely say secondary is best. But on how much, whether to freeze/sanitize, etc. take a look at my fruit experiments here. Just don't be afraid ...



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