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I am planning on doing a small 8 liter batch. 4 liters of water and 400g of light spraymalt + 4 liters of cloudy apple juice. I can get the clear stuff but its from concentrate. Aiming for 10 IBU with saaz and Lalemand New England yeast. My question is can i add pectolase into thye juice...

I am really enjoying this beer. Its not as musty as the deya but its has a prominent brett flavour, its crisp and still lagery. Only thing i wish i had done is add oak. A lot more hops would be interesting too but i am very happy with this beer. Have to get some more on the go asap.

Anyone have any idea how much sugar the elderberries contribute?

So i followed a recipe this time linked here but i have a very low OG of 1066. Must of miscalculated. I used 2.9kg of frozen elderberries 2.6kg sugar 10.8 l water Brewers friend says if it goes down to 0.994 its gonna be 9.45% abv. How much sugar would i need to get it to 14%? I am going to...

I have actually changed my mind after tasting the last version. I will continue to double pitch but maybe use less lager yeast. I think its time to go and try a pint. This ones 5 months now.

Kegged version 2 last night. Have to check later how old it is but it's definitely got more fun than last time,. Quite excited to try a pint later. I did add finings so it's pretty clear.

Very encouraging. He has some bottled sours over 5 years old! That is excellent.

Nice one. Will give that a read later.

Drinking this motueka rice lager. Dry hopped at only a gram a liter. Really enjoying this, its really crushable. Crystal clear although the photo looks a bit hazy. Has a very nice freshness to it, had to force myself not to get on it too much last night.

Never had DMS. I dont think its produced at those temperatures. Perhaps someone else will know. I have done well over a hundred batches of raw beer. A horrible tasting acidic beer will still be a horrible beer imho.

This is my 4% raspberry and pineapple no boil sour. I used verdant and its still clear with time. Left on fruit and hops for 2 months. Amarillo dry hop and soured with omega labs lacto. Same pack i bought a few years ago. Very fruity on the nose. Hops in the background, almost a perfume smell...

Hi, i grew up there. Welcome :)

There are no unpleasant compounds. I don't boil most of my sours. Hop tea, dry hop or both. I have some crystal clear fruited sour on tap and no one would guess its a raw beer.

It tastes like a lager with the faintest hint of brett. Next time i will try without the lager yeast and use more oak. To be fair it was too cold to expect much from the brett after fermentation but i have another one on the go i will try when it warms up a bit.

This is one of mine that must of had stout in it. Sure it would come off if you could scrub it.

I never worry about it and share all my kegs with brett. Never had an issue.

You can skip the wlp4203 and just use wlp648 or any high attenuating brett yeast. Just make sure to make a starter.

I have tried a fair few liquid yeasts but in the end mainly use dry. I like MJ Bohemian a lot. Regarding attenuation i mash low at 62c and get the same 90% with whatever i have tried. Mainly making 4 to 4.5% adjunct lagers although 100% pilsner performs the same. I did like the wyeast czech...

One of mine is still stained. Have left to saok with oxyclean and bath hot water for a week but its still there. Pretty much given up as it does not seem to affect my beer. To drain them i put them upside down at an angle in a bucket. You do not wanna leave water in there as it can start to smell.

Mrs made a lovely omelette with nettles. Wilted it first then chucked in some cheese.