Recent content by treebeerd

White “dust” is normal in my experience.

Jolly Pumpkin sours are very good

You don't want a lot of trub, but a little won't hurt. You could proceed with your plan and be fine, but if you're concerned about the amount of trub; you could decant the water and collect the middle, then rinse again with sterile water and repeat the process.

The bottom layer, the particles that settle first, should be trub and dead yeast cells. The middle layer should be where your healthiest yeast are, and the top layer is your beer or water.

I do, works fine for me.

Sounds good! Post the recipe?

I would think 30a) Spice, Herb, Vegetable Beer, but another specialty category might fit better. These are the commercial examples given. Alesmith Speedway Stout, Bell’s Java Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Chipotle Ale, Traquair Jacobite Ale...

Not sure on a source, but you might be able to find a natural chlorophyll food coloring. OR maybe try to add those other green foods after the majority of fermentation is over?

If you're turned off by losing volume you could try making a strong hop tea and adding it at bottling. Adds a little volume, and increases flavor/aroma.

I would think that high of a percentage of maple syrup would have to considerably dry out the beer, which might intensify the smoke character as well. In my mind syrup as 20% of the fermentables would still be a lot. I understand that you want the maple character to carry through fermentation...

Don't have one, but could you not just leave the collection ball off and valve closed? Alternatively, just dump the contents of the ball back in?

I vote Simcoe. Then use the FF and Azacca together in a fruit bomb.

I would think just pomegranate juice would be best. The plant matter in the seed, and especially in the white pithy layers, would most likely give unwanted flavors...Could be fine though.

12 # 2-row 8 oz Caramel 80L 8 oz Carafa III 8 oz Black Prinz Warrior @ 60 Chinook/Centennial/Columbus @ 20, 5, 0 I liked this beer, but when I make it again I'll probably cut out the C80 and replace with a pound or two of Vienna or White Wheat.

I used this with my last BIPA. Calcium: 75.00 ppm Sulfate: 141.00 ppm Magnesium: 8.00 ppm Chloride: 51.00 ppm Sodium: 40.00 ppm Bicarbonate: 69.00 ppm My recipe did have a higher percentage of dark grains, whole pound.