Recent content by KeizerBrewr

Mango can be hard to judge, lots of trial and error. If you keg, add it to the keg and get after it. I have used mango to flavor my cider to good effect, three pounds to four gallons. Obviously cider is not the same as beer. I would try it out at the very end, a couple days before packaging.

I treat my cream ale like my Kölsch, cool and with good hops. But since cream ale is a classic American hybrid, I use Crystal and Saaz.

I brewed Saturday, a lovely cream ale. Hit my numbers and then tossed a massive overpitch from the harvested 2565 from my recent Kölsch brew day a couple weeks ago. Pitched it around noon and was bubbling by 5 that afternoon. Down from 1.045 to 1.019 currently. I'd say the yeast is healthy

Another idea is amylase enzyme to cut the FG down

Didn't read through most of the posts. What are the typical FG's on your extract batches? Perception of residual sweetness is individual. I've had beers finish below 1.010 that seemed sweet, but other people said they were fantastic and not sweet. Have you tried just bumping up the IBU just...

5.25 gallons Hefeweizen + 5.6 gallons APA 10.85 + 883 gallons = 893.85 gallons

So cool! Would love to get one.

That's awesome. I guess that should be something to look into for camping.

Hahaha Thanks for the call out 🤣 Does it pour good? Do you have to have the pressure really low?

Running it that long doesn't help any more than running it for a half hour. But that would work

Have 4 gallons of raspberry cider I need to package before I leave Sunday. Wife is chomping at the bit to get it into bottles so she can drink it.

There's Brulosophy xbmt's out there that show oxygenation and aeration are different obviously, but still end up with the same result and no notable differences in beer quality. I still use a sparge nozzle on my hose as it runs into my fermenter going through a mesh strainer. At the homebrew...

I made a SMaSH with Sabro and it was killer good. If you like coconut cream with a tiny whisper of key lime zest, this can rock your socks off.

Like for example, I've seen Wyeast 1010 used in a Kölsch recipe and it turned out great, dry and crisp like traditional Kölsch, just less estery. YMMV

I mean most yeasts will ferment wort with whatever the grist is comprised of. It's more a stylistic thing to use those types of yeast that are POF+ and give off the esters that are commonly found in wheat beers. There are quite a few beers that have wheat in the grist and typical ale yeasts...