I am planning on doing a small 8 liter batch. 4 liters of water and 400g of light spraymalt + 4 liters of cloudy apple juice. I can get the clear stuff but its from concentrate. Aiming for 10 IBU with saaz and Lalemand New England yeast. My question is can i add pectolase into thye juice...
I am really enjoying this beer. Its not as musty as the deya but its has a prominent brett flavour, its crisp and still lagery. Only thing i wish i had done is add oak. A lot more hops would be interesting too but i am very happy with this beer. Have to get some more on the go asap.
So i followed a recipe this time linked here but i have a very low OG of 1066. Must of miscalculated.
I used
2.9kg of frozen elderberries
2.6kg sugar
10.8 l water
Brewers friend says if it goes down to 0.994 its gonna be 9.45% abv. How much sugar would i need to get it to 14%? I am going to...
I have actually changed my mind after tasting the last version. I will continue to double pitch but maybe use less lager yeast. I think its time to go and try a pint. This ones 5 months now.
Kegged version 2 last night. Have to check later how old it is but it's definitely got more fun than last time,. Quite excited to try a pint later. I did add finings so it's pretty clear.
Drinking this motueka rice lager. Dry hopped at only a gram a liter. Really enjoying this, its really crushable. Crystal clear although the photo looks a bit hazy. Has a very nice freshness to it, had to force myself not to get on it too much last night.
Never had DMS. I dont think its produced at those temperatures. Perhaps someone else will know. I have done well over a hundred batches of raw beer. A horrible tasting acidic beer will still be a horrible beer imho.
This is my 4% raspberry and pineapple no boil sour. I used verdant and its still clear with time. Left on fruit and hops for 2 months. Amarillo dry hop and soured with omega labs lacto. Same pack i bought a few years ago. Very fruity on the nose. Hops in the background, almost a perfume smell...
There are no unpleasant compounds. I don't boil most of my sours. Hop tea, dry hop or both. I have some crystal clear fruited sour on tap and no one would guess its a raw beer.
It tastes like a lager with the faintest hint of brett. Next time i will try without the lager yeast and use more oak. To be fair it was too cold to expect much from the brett after fermentation but i have another one on the go i will try when it warms up a bit.