Run3minman
Well-Known Member
Anybody ever made a Shandy??? Like leinenkugel summer shandy
Run3minman said:Do you think the lemon concentrate can be used as a sugar replacement before bottling for carbonation
???
unionrdr said:Look in mt recipes for "sharie's Summer Shandy. Looking back though,I'd add some lemon zest at 10 minutes left in the boil as well. It's improve the flavor a bit I think.
Can't find your recipes where are they? Maybe it is because I'm on my iPad???
Can't find your recipes where are they? Maybe it is because I'm on my iPad???
BradleyBrew said:wouldnt the sugar from the concentrate dry out the beer...? I bet you could brew a 5 gallon batch of a light ale / lager, keg about 4.5 gallons and add lemon concentrate / juice to the keg to taste. Add some sodium metasulphite to kill off the yeast, cold crash and serve.
wouldnt the sugar from the concentrate dry out the beer...? I bet you could brew a 5 gallon batch of a light ale / lager, keg about 4.5 gallons and add lemon concentrate / juice to the keg to taste. Add some sodium metasulphite to kill off the yeast, cold crash and serve.
Do you people actually know what a shandy is? It literally is just a lager beer mixed with lemonade, not a specially brewed type of beer.
Sure we do.
But there is a commercial "Shandy" by Leine's that comes already premixed so you just open and pour. I'm not a fan of it (or in Shandy in general) but it's very popular here.
It's nice for brewers who want to make this to make it together in one keg, so they just pour the shandy like that instead of adding lemonade or 7-up to it.
BadMrFrosty said:Do you people actually know what a shandy is? It literally is just a lager beer mixed with lemonade, not a specially brewed type of beer.
So mix the beer and lemonade when you keg/bottle?
The "recipes" for shandy make no sense at all. Its like trying to make a burger and fries in the same pot when the results are far superior when prepared and cooked separately and then combined at serving.
Well, except sulfite doesn't kill yeast. The cold crashing might make them go dormant, but the sulfite won't do anything at all.
The bottle i have states it is used to kill wild yeast?
The "recipes" for shandy make no sense at all. Its like trying to make a burger and fries in the same pot when the results are far superior when prepared and cooked separately and then combined at serving.
Indeed, and it does.
But you're not trying to kill wild yeast. You're hoping to kill the cultivated beer yeast, or wine yeast, right? The reason those yeast strains are used by winemakers (and are cultivated) is because they are tolerant, amazingly so, of sulfites.
Winemakers routinely use sulfites in their wine, because wine and ale yeast are not impacted by sulfites.
Now, if you were using sourdough starter, and using that species of yeast or bread yeast, the sulfites probably would kill or at least harm it.
BadMrFrosty said:Do you people actually know what a shandy is? It literally is just a lager beer mixed with lemonade, not a specially brewed type of beer.
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