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I do a kitchen sink beer about once a year. Like yourself just to clean out space and use up old ingredients. I actually have one on tap right now. Its a nice drinkable pale ale. 1.3 kg Maris Otter 900 g Oats 875 g Munich 855 g Vienna 300 g Wheat 100 g Crystal 80 Bittered with...

What about something like Firestone's Pivo Pils. Its a hoppy pilsner. Maybe on the lower spectrum of an IPA but it may be inspiration. I think they use saphir hops for flavor/ dry hopping.

Just thinking along with the wheat beers out there. Orange or grapefruit zest might be good in the dryhop.

Ive done one with Mandarina Bavaria. Bittered with hallertau then 1oz of MB at flameout and 1oz dryhop. Turned out great, very citrusy. Your idea sounds good though. Ive had a pilsner dryhopped with motueka from fourpure that was very good.

Ive done kitchen sink type beers when I am trying to get rid of ingredients. Including an APA that was 20% wheat and 20% oats. I wouldn't worry too much about your 3% additions. It should help head retention but thats it. I would mash a little higher, maybe 65-66 C. IDK 61 seems a little too...

I dont think the conversion ratio from pellets to loose leaf is 1:2. But ther is less utilization. Maybe like 10% or so. If you have brewing software it should convert it to you. I like magnum better for bittering but i would honestly use the nugget since you have it. I also would get rid of...

I believe the AHA website has a list of breweries that have given homebrew recipes. And off the top of my head, I know Modern Times gives many recipes on their website.

Blueberries produce a purple color not blue. So you probably want a very light colored beer. That being said. You could do a darker srm beer to produce a darker purple. Really depends on amount of fruit and how dark of purple you want

I dont know what they use now but 21st amendment used to use us05. I remember them mentioning it on an old episode of Can You Brew It podcast

Just wondering if you have used this yet and your thoughts on it. I received a variety of yeast packets for free and this was in the lot. Thinking on using it on my next brew day and was and just wondering what I can expect. Thanks!

I would think bulk aging gives better consistency for the batch. As bottles, each can be slightly different with minor changes in yeast/temp/oxygen/CO2. Grand scheme of things, probably not enough to make a difference. I have no facts to back any of this up though

I would just put the 1968 in the fridge and save for a later date. The ringwood is going so let it do its thing. You may have slightly underpitched but 36 hours is not a long time. I also wouldn't worry too much of diacetyl. If treated right, there shouldn't be any. I've never had that problem...

Ive never had their beer but as far as yeast goes, you could email the brewer/brewery. Many times they are very transperant in their process and will tell you what they use and maybe even the temp that they use. I am unfamiliar w/ the brewery but many smaller/newer brewerys use the same stuff we...

Cool video! As great as it would be, it cannnot be done. Helium is very soluble and does not bond well. You could probably carbonate at super high pressure but as soon as you pour/open it would fizz out almost instantly

Since your gravity stayed constant, I would say you are Ok. Bubbling of the airlock can just be caused by degassing. Usually from fluctuation in temperature or nucleation points in the trub

Whenever I make cider, I never use nutrient. I rehydrate a packet of notty or s04 and pitch. That said, if you are more comfortable adding nutrient, I would just boil the whole packet of old yeast. Most people use bread yeast, as it is way cheaper to do so. I have also heard of adding a handful...

I agree, kolsch is your best bet. probably the closest in flavor profile

It will ferment. I make ciders with US04 and nottingham regularly. Ive never made a rasberry wine before but i say give it a go. 1056 is neutral so should be alright

I add at about the last 5-10 minutes of the boil. That way it has time to dissolve

I don't know if crashing too fast causes the haze, but crash cooling will cause a haze. There are still proteins in your beer. As temperature drops, the protein tends to clump together to form bigger particles which is seen as haze. If left long enough (a few weeks?), the particles should get...