Recent content by KeyWestBrewing

The acidity should balance the sweetness(like wine) and you still get some IBU from dry hopping. You really don't want bitterness though as it clashes with the acidity. Between the acidity and a big dry hop it'll taste like juice. Dropping the ph to 4.5 pre souring helps prevent the lacto from...

Add the fresh peel of 1 grapefruit with the pith removed to the keg. You'll get plenty of character in 24-36 hours. As for the recipe I would ditch the carapils and go with a mix of pils/wheat or use DME. I would also skip adding any hops to the boil and go with a big dry hop, 4oz or more. I...

You'd probably like Belgian Special B, its heavy on toffee and raisin. Though 10% special B would be way too much. Something like ~3% adds a nice complexity to my stout.

The main reasons I know people bottle off kegs are to not have sediment or just want a few bottles for a particular reason like a comp/boat/whatever. Force carbing is faster but priming/conditioning leaves a lower amount of O2 in package which will extend the freshness of your beer before its...

Lol its always nice looking back at old threads and realizing how far you've come :D

14g per 5gal. I also use the same amount of coriander.

The beer gun is great(I have the original) but I got zero use from the accessory kit. Im confused how you release a new version to the market but don't make the mod in this thread standard?.... https://www.homebrewtalk.com/showthread.php?t=454129 This makes the Beer Gun so it can be hooked up...

Whats peoples take on this? https://untappd.com/b/j-wakefield-brewing-dfpf/175397 https://untappd.com/b/barrel-theory-beer-company-dragon-fruit-passion-fruit/1967545

I was wondering if I was the only one who noticed that line was double speak lol.

I want to say it was somewhere around 7g sugar and 11g yeast for 8gal water. I know it comes out to about a tbsp of each. I let mine sit overnight sealed up in a cooler.

Why not just throw a W in there?....LowDO... which is exactly what it is. Low DO(dissolved oxygen) brewing

Sorry if it's been covered but has anyone tested the ph of the top commercial examples? The sour IPA I have on right now gave me some process ideas for executing these juicy IPAs.

No whirlfloc or Irish moss? Admittedly its been a bit since I read the details on Brewtan B but I remember getting the impression it wasn't a stand alone clarifier. I thought it was more about metallic ions in the wort and something about Fenton reactions. Interestingly, this Vicant stuff may...

The link I posted was the only thing I could find other than it being listed in Lallemand's catalog. Didn't check to see if they sold through their site though. I'm thinking it may possibly only be available for commercial accounts. Granted Brewtan B is only available to commercial accounts in...

Has anyone used Vicant before? https://www.abvickers.com/vicant/ Lallemand describes it as "An antioxidant and anti browning agent designed to enhance flavor and colloidal stability in beer. Vicant supplies sources of sulfur dioxide and ascorbate. The active components function in two ways, by...