Search results

Would this be affective in say a lemon shandy type beverage? Mix the beer and lemonade 50/50 condition and bottle carbonate till at a good level. Then pasteurize? Any thoughts? I wanted to do a shandy before and ended up settling with a lemon wheat after being told a shandy couldn't be done in...

So i'm confused. done some brews...no cider yet. You let it barb for a few days then pasteurize. Does the carbonation go away is that why your referring to as a still cider? Our is it still carbonated? Pasteurizing would just prevent it from carbing further....right?

Thanks that was kinda my plan also. And finding since was simple....only had to look two separate places;)

Found a recipe for bells hopslam. http://Www.brew365.com/beer_bells_hopslam.php they didn't have anything about primary and secondary times. Other than dry hop in secondary for a week. Going with 2Weeks in primary. 1week in secondary. With the dry hopping. Bottle after after?

Thanks for all the great suggestions. Got a lot of good replies. Two boil pots it is! Lol. I dont think efficiency will be an issue seeing as how ill still be mashing and sparging to get the full 6.5 gallons just boiling some sepratley, and adding into the main pot gradually. And hops...

I have a six gallon brew pot now cause i have been doing extract brews. Ordered stuff to do all grain including converting a cooler to a mash tun. My question is if i do my mash, and sparge like normal wpuld it be harmful to take a gallon out of the wort during boil to prevent boilovers? Or...

Im bottling and need yeast to carbonate. But couldnt i just use the lemenade as my primng sugar?

Ssoooo. I read some threads about making a shandy. And they claim adding lemonade will cause them to over carbonate. are they priming with sugar and lemonade, couldnt you just substitute the priming sugar with an equivelant amount of lemonade? Figure out how much lemonade would be equivelant to...