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Old 08-07-2010, 02:29 PM   #11
Mermaid
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Goose Island makes a lovely Belgian pale ale brewed with hibiscus and kombucha tea - I'm thinking the kombucha maybe stands in for Brett in this recipe.

Anyway, I think a hibiscus/honey combination sounds very tasty in a wit.

I might also be inclined to try it in a Saisson.



 
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Old 07-10-2011, 10:31 PM   #12
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Quote:
Originally Posted by wcarter1227 View Post
would anyone be kind enough to post the recipe, my wife is hispanic and she has tons of hibiscus on hand as we always make jamaica water out of it. this really has caught my attention. i just brewed a wit up, wish i would have seen this earlier
Here my recipe :

http://www.homebrewtalk.com/f12/hibi...9/#post3074690



 
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Old 03-07-2012, 04:13 AM   #13
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Just ordered from AHB. I'll let you know how it turns out. I'm gonna do the Mini-mash (My first time doing anything other than extract). Wish me luck!!

 
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Old 04-04-2012, 10:48 PM   #14
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Well due to WLP400 letting off the "rhino fart's" like nobody's business, this beer has been in primary for 5 weeks now and still has a little sulphur taste to it although the smell has almost completely dissipated. I'm gonna bottle tommorow. I just hope that taste will condition out in the bottle. Has anyone else had this problem with this beer, and if so did the taste eventually go away?
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Old 04-04-2012, 11:38 PM   #15
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I brewed that kit couple years back, but used the Wyeast strain, I believe. I don't remember it putting out a particularly offensive smell, but I do tend to let my beers sit in the primary awhile, so maybe it dissipated. The beer turned out pretty tasty, with a great color as I recall.

Reviews for WLP400 on the White Labs site mention the sulfur and suggest it will subside in the bottle with time as well.

 
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Old 04-05-2012, 05:05 PM   #16
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Same here, I used the Wyeast equivallent and had no sulfur issues. Nor do I remember rhino farts.
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Old 06-14-2013, 03:33 PM   #17
crawleyje
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I just brewed this beer, but never used hibiscus in anything. After fermentation, i think it had a 'wine' like smell or bitter smell. Here's my concern - i may have fermented at too high of a temp (bucket temp was 77 degrees) and fermentation was very vigorous. I thought the taste of the wort as i was kegging was a little bitter. I'm not sure if it was my fermentation temp, the bitter orange, or the hibiscus.

OG and FG are about right. I used White Labs Belgian Ale Yeast. I hope when I add CO2 it gets better. Any thoughts?

 
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Old 06-16-2013, 06:40 PM   #18
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My wife and make Jamaica with hibiscus very often. The directions call for the flower in the last 15 min of the boil. In my experience with it that is waaaay too long and really brings out it's bitterness. It brews as a tea for us well enough in the heat of the sun of TX. I put it in as a tea bag (muslin) at flame out and left it in only while I cooled the wort for 20 min or so. It has an awesome color. I came in under OG but it' the first run of a new system. Fermenting well with White labs 400 now.

 
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Old 07-21-2013, 09:15 AM   #19
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Update: fermented in primary for 2.5 weeks. Lots of yeasty smells from blow off. Secondary for 1 week then kegged and carbonated. It's great summer beer. Fruity and slightly bitter from hibiscus. If I brewed this again I would be tempted to do even less hibiscus steeping time. Maybe 10 min after flame out until pitchable temp. OG 1047 FG 1006.



 
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