@masscarriers
Thanks for the response. That recipe is pretty close to what I have been brewing including the yeast and the fem temp.
@peterj How would you compare Wyeast 1318 to S04?
I had an english pale/bitter that was balanced but came across as fruity. I am not sure if that was coming from the hops or yeast.
I think the beer was Helltown Purgatory - English-Style Summer Ale.
I am looking for a beer that is around 4% ABV with a fruity aroma that is somewhere in the 25...
I keg as well. After 2 weeks of fermentation I rack to a keg and add the syrup. I immediately drop it into a 38 degree keezer and gas it up. I have done this three times without issue. The sweet spot for me in regards to the syrup is 2 cups of brown sugar and one can of apple juice concentrate...
I followed the initial recipe but instead used S04. I just back sweetened after a day in the keg. I made the syrup and mixed in a can of aj concentrate into the syrup. I then added just 1.5 cups of said syrup and it is perfectly sweetened for my taste. This recipe is a winner but definitely go...
I have had my pumpkin in the keg for three weeks and the metallic after taste of the gram cracker extract hasn't diminished. I am probably going to dump the keg.
Instead of using dextrose has anyone used cans of concentrate instead? What could I expect if I tried this? How many cans of concentrate would I need in the primary to replace the dextrose?
encsteph, I will split with you. I think we need one more person for the remaining 1/3rds
1/3 GW-C15
1/3 GW-C40
1/3 GW-C60
It looks like you're making sweet action with this. Am I correct?