Recent content by jessup

Also adding amino acid and nitrogen sources help color development. DAP in yeast nutrient and other sugar sources can be helpful. Experiment!

I make candi syrup that is commercially available and have experimented for years. I found that by raising the pH I got better color development. You can acidify toward the end for preservation and preventing spoilage. Unfortunately you can absolutely not raise the pH in any commercially...

It should ferment if theres viable yeast. Since port fermentwtion is halted by adding booze there should be residual sugar. Youd prob never know though as the flavor will still be there. I have a barrel i put port in to keep it wet, & when i put beer in there that port stayed & helped make this...

Sold!

Bold similar to apollo. Aggressive danky & citrus. There is something unexplainsble about it,though. Try it!!

Caramel is most likely originating the flavors from an innocuous base malt like pale/pils and adding cara/frystal malts. Malty will be from the base malt itself. Think munich or any basic oktoberfest/marzen or bock recipe. Melanoidon might be an exception that it is a character grain that...

I spent years cooking sugars for Belgians. Experiment & you will get good results. Like anything, repetition & tweaking ingredients. Some things work & some are miserable failures. Science!!!

Just needed to add an lol here.

RedX. It is cheating but I SUCK at red beers. Theyre always brown or orange. Dont waste your words on my i am helpless :(

My s05 brews consistently stall @ 1.014ish. That is using sugar to dry out. I do not rehydrate yeast, but I do oxygenate. I feel my fermentation chamber AC may play a role. Eh dont care either way the brews always taste great!!

With grapefruit candi syrup! How else?!? :)

I havnt tried that. Honestly i did not put up much of a fight. Since i have DE lying around i will give it a shot next year. At least there are plenty of pretty butterflies this year :)

I lost this years battle unfortunately. No hops or wet hop'd brew this year :(

85% pils 13% red wheat 2% dextrose & the mentioned hops should get you close. Small FWH & pile hops into flameout & dry hop. I find it similar to wicked weeds pernicious if you find that recipe.

Open fermentation can really help the hefe yeast. Turbid or decoction mash if you wanna get fancy. Wheat does like some rests before sacch