Recent content by kjb290

Pureed a can of beets. Added 2 cups of water and boiled. Strained the liquid, cooled, and added with yeast pitch. This resulted in no residual favor from the beets. It's pretty amazing the difference between the wort flavor and the beer flavor. I had 13% flaked rye in the grain bill. The wort...

Shout out to TravelingLight for hooking me up with the F1 and F1/C4 strains. Here is my rye, NEIPA fermented with the F1 that I dyed pink with beet puree. It looks and tastes like grapefruit juice. Here it is pictured before carbing.