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That's like 17% sugar? Surprising.

galaxy/simcoe, galaxy/mosaic, galaxy/belma, galaxy/equinox, polaris/mosaic are good complimenting hops.

Hello. Lingonberries are not very suited for meads, but work very well in sours. There are some commercial examples of sours made with lingonberries. Use the whole berries, freeze them for 24 hours and then let them thaw in fridge for 24 hours, and put them in a strainer bag in your fermenting...

Which also would contradict them having Simcoe in Julius.

I think Belma, Simcoe & Amarillo created a pretty Julius like aroma (40-40-20). But Tree House doesn't seem to have Simcoe in any other beer so I doubt they use it.

Hey. I made a batch of imperial stout, but sadly my cheap 8$ chinese pH meter was broken. The stout is slightly acrid, with a notice blackcurrant like acidity and more roasty than it was previous times I brewed, letting me believe that the pH was off, which is highly believable with such a...

I'd do an new east coast styled 6.5-7%-ish IPA, something like this: 10# 2-row 1# oats/oat malt (mixed preferred, but just do oats as it's easier) 2-4 oz wheat flour 5-10 oz sugar depending on how strong you want it Mash high, around 155, the sugar will ferment it dry, and you'll get a really...

How much you brewing?

Nope! First morning the starter smeker normal peachy, then a few hours later full on hefe.

My can was from June, maybe we got the same cans? I noticed it right on, no real peach, just banana, light sulphur, and clove. Mine finished 1.012 from 1.074 - in 3 days at 63f.

Fermented out now and the beer is ready, it's like a hopfenweisse. I fermented it at 63F, it fermented out in 2 days, then i let it sit at 66. Strong hefe aroma.

I have a Conan starter going, that I revived, first day it smelled very peachy, second day it started to smell more like a hefe, very wheatbock smell with light bnanana, I've ramped up the starter to 1l from 250ml and now it smells sulphur and very yeasty, like bread yeast, no pleasent smell...

If you want to make it more authentic, I'd add some bread yeast also.

I know that Amager's (the original version of Todd The Axe Man) was at least US-05, Herkules bitter and lots of Citra & mosaic in end of boil, 100% golden promise. Surly says it's their most expensive beer to brew, more expensive than Abrasive, and Amager IPAs usually go for 8$/16oz, so it's...

I've recently made a low alcohol ginger beer, with lime, ginger & malt extract. As I understand the Champagne yeast won't eat any of the malt extract, so I could just use that as sweetener and prime it & bottle. This is what I've done, and would just double check that it's correct, as I don't...

I've got plenty of lime, as in over 20. My idea is to somehow use this in beer, my first thought would be a saison or a berliner. Berliner I'd think would get way too sour, so would probably a saison with the amount of lime. Does Baking powder work? I'd imagine it giving a bit of a...

http://beer.suregork.com/ Apparently it is not brett.

I want a 10 abv stout with a really big intense malt flavor, making an eis-stout would impair the alcohol levels. You're probably right with the roast levels, I'm probably better of using quite low amount of roasted malts and lots of crystal malt for the stout.

The beer would still be around 12%, but using an imperial stout which the alcohol has vaporized off instead of water in the mash, then trying to stabilize 5.2 ph and ferment again.

I'm personally willing to pay around 2.50 dollar a good 12 oz homebrew, as the beer I'd otherwise buy cost well above that. The thought was that the beer which has fermented, and then boiled to remove the alcohol content would pretty much be used as mash water, basically a lot of great...