Haha, it was a great hit at parties ;)
It was bottle carbd so I have to guess a little. It must have ended up around 3 or so vol CO2
It would have been good closer to 2.4
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Haha, it was a great hit at parties ;)
It was bottle carbd so I have to guess a little. It must have ended up around 3 or so vol CO2
It would have been good closer to 2.4
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Chocolate Milk Chai Stout - ready by thanksgiving
Bourbon Barrel Irish Red - ready early December
Jalapeño Pilsner - ready by Christmas
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So glad to see this; same here! I love saisons in the spring/summer, then I move over to bocks/stouts for the fall and winter months.
I love the versatility of the saisons.
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If you live in GA - Brewmasters warehouse is about 5 minutes away from me, and I love it!
They have a great site with a 'brew builder' app, loads of pre-saved recipes from other brewers and helpful, friendly staff.
(One of?) the owner is on this forum, and his signature has a 20% off code +...
The vodka soak draws a lot of heat out of the seeds, and a good amount of the pepper/smokey flavor. It allows you to control it easier.
For me, I did about 5 peppers de-seeded into the boil. 2 more soaked in vodka - seeds and all - to the secondary. I only added the vodka and it got me right...
I wish I would have made 1 gallon of it without the tincture, just to compare.
I feel like it added just a touch of heat and an enormous amount of flavor, and the ones in the boil might not have done anything excepts add haze.
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I used 5 in the boil and didn't add them to primary.
At the end i made a tincture with 2 added at bottling and most of the flavor/aroma came from the last two
I would not skip this part, it is very easy
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I'm a beer brewer, but interested in this thread...
The purée/fresh berries will ferment out until the yeast gives up... Somewhere around 9-15% depending on the yeast.
Potassium sorbate doesn't work as well without potassium meta bisulfite if you are trying to stop the fermentation.
My...
How did this turn out? I have a saison that I want to add 5lbs frozen raspberry to and I wonder how it might turn out.
I want some sourness so how do you think 5 vs 3 might taste?
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