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I would think the flavour would get scrubbed out by the volatile oils that make up the flavouring suspended in the alcohol boiling off. But you never know, my blueberry beers taste the best with the berries in the boil in secondary, which makes no sense, so this could be the same

Picked up a large bottle of the strawberry oil, and it's (and many of their flavours) are extracts (alcohol based) not oil based. Hoping to try it out in a strawberry wheat and a hooch brew which all the kids are calling hard seltzer.

That's one of the best ways to learn this trade. There is only so much you can learn from reading online, though there is more information online than most people could ever process lol. Are you in the other forums? They have a lot of amazing information for new homedistillers and are an...

Kveik yeast strains, Ec-118, DV47 are my go to yeasts. Turbo and some Dady ferment high abv but leave tons of fusels and the taste leaves much to be desired, while also having lots of issues. You could also look into specialty non cervaiaes yeast strains that aren't generally used

Glass 1gallon carboys. Cheaper than most other options and plentiful. I used several to keep Heads/Tails as well as for finished product for aging before buying 5gal ones. And then having to move to a place where I can't run my set up lol

If you used turbo yeast it would have gone the whole way to to a full ferment, but most likely smelt like burnt A-hole and rotten eggs. Either the yeast heated up from its own activity and committed suicide (a common problem with Turbos) or the lack of nutrient killed it. My advice is to ditch...

Holy crap! I walked away from this topic and forgot all about it to find out that this is still going strong and Hard Seltzer is a major thing! Did not see that coming.

I've had a few beers wait in fermenters for a good long while (life can be a real PITA) and even during a heatwave. Only problem, if that, was just longer bottle conditioning for carbonation levels.

All you need to keep the temps up are like other people said, wrap it up (towels work amazing) and pitch hot. I also started using normal pitch rates as opposed to kveik pitch rates (studies from Escarpment show pitch rate may not be as huge of a flavour factor as originally though), the...

I've had problems myself with bottle carbing. If I let it ferment out for 1-2 weeks or do any sort of aging (fruit etc) it can take 3-4 weeks to carbonate. But for the two batches inbottles on day 3&4 respectively, I had my bottles ready in 3&4 days lol.

Mushroom/earthy/caramel flavours have been reported with Hornindal since it was first documented. It happens and hopefully it turns out good. If it keeps happening perhaps it is an interaction between the yeast and either: water chemistry Grains Hops Just that batch of yeast.

There has been a few threads about this, and if you add your THC containing matter to the beer, you aren't going to get much THC in the final drink. The easiest, cheapest and fasted way to do it is by making a tincture, the higher the ABV the better. THC and most cannaboids aren't water...

From what I understand that takes some of the cannaboids over , but not all of them and not the THC as it isn't water soluble, it would just pass through you for the most part.

While you would still need a lipid or alcohol base, this use to be a very common way (along with suis vide) to make butter about a decade ago. So in laymen's terms, the heat would activate it, but the THC wouldn't actually bund with anything and then just through you.

It will definitely have a weed smell taste, but not the effects. Personally I think that is the opposite of desirable, but then again, even when I was a frequent smoker I mixed with herbs and fruit lol

Not trying to be pessimiy, and I hope that I am wrog, but I highly doubt this will work well, and may be a waste if the Keif. THC and most cannaboids are lipid and alcohol soluble. Which means you either need alcohol or fat for the psychoreactive properties to come over into the drink and then...

Haven't tried raspberries yet, but thinking if it for my next rasberry wheat (don't have to worry about what little pectin is in the fruit) to compare it to fresh rasberries. Not sure how it would go with mead, unless you added it to the honey boil and used some pectinase to keep it from...

I know alot of AG brewer's piss on Corona/Victoria grain mills, but for BIAB they are a beauty. You crush only once and can go near powder fine (think meal, rather than flour) with a simple dial in, and then it is set and forget. Hand grinding takes about 1min/lb to keep from getting too...

I have never really liked fresh blue berries as much as I have loved blue berry pie and pastry, so was wondering if boiling them would change the flavour much like cooking/baking them. As for adding them, I freeze fresh farm blueberries, then thaw and smash in a food processor before adding to...

So long story short, I decided to try boiling my blueberries with the hopes of making a "blueberry pie" beer, and am now boiling my blueberries for any beer needing them. I have been finding the flavour has been coming out amazingly and I've only been using 3-4lbs, better even then when I use...