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throw some SPIRULINA POWDER in there maybe? some beets? some blue corn chips, or some Blue potato. 50#s of blue corn is $70 @ $1.40# its the same price or cheaper the flaked corn it seems like it could be a decent thing to try tho its not pre gelatinized

ebay... i bet if you could find it locally it would be 2-4X the cost then the web. I just paid $14 for 150 grams shipped.

"I'd check the pH response first - just boil some up in existing beer, see what colour you get. If it isn't blue below eg pH7 then you're wasting your time." Thats a pretty ****** statement. you basically just said- if you try once and its not what you want give up and never try again.i would...

so right now what im thinking is 35.5% white wheat 23.5% rice syrup solids 23.5% pilsen liquid malt extract 17.5% cane sugar with my ****** efficiency of 68% that still gives me a 4.5% beer with a srm of 2.5 Calcium Chloride, up to 1 teaspoon per 5 gallons before the boil to help the color of...

Back in 2011 this thread was made( Coloring your beer blue?)but nothing ever came of it.The post ends with it not being possible. Now we all ask ourselves Why? it doesn't matter. wow factor... The kids will love it... So the obvious answer is add way to much blue food coloring. yes, blue and...

I love cinnamon and vanilla but cost wise i know 5 grade a plump beans can cost a decent bit.With that said nothing seems excessive especially if it taste good. thats whats most important.

What quality are the 3 vanilla beans?If they are cheap dried up vanilla beans from the super market one cinnamon stick might do the trick. If it was me i would do the 3 beans one stick taste in a week, if not enough cinnamon add another stick or 2 depending on when it will be bottle/kegged.

seems to me like its not very hallertauish "fruity, sugar-like, mint, pineapple"

oh yeah I 100% agree on oak chips soaked in tequila and added after fermentation. also half of this will be soured thats why i kept the ibus under 11. This beer cost me $100 so far so a decent bottle of tequila+ oak cubes could come close to doubling the cost iof the brew. I still have 25#s of...

so I brewed today, thank you all for the intelligent conversation/ suggestions... Style Name: American Strong Ale Boil Time: 60 min Batch Size: 30 gallons (fermentor volume) Boil Size: 32 gallons(22/10) Boil Gravity: 1.080 Efficiency: 69% (brew house) STATS: Original Gravity: 1.085 Final...

I got my wild raw agave yesterday. I immediately put 7#s in 7gallons of warm water.I am going to give that until Sunday and see what it does on its own. That will be blended to a 22 gallon batch. 8% Margarita esk ale i still have to make a recipe but i think im going with 25% agave 15# 2 row...

I want a slight smoked flavor but im hesitant to use smoked malt.I dont have one im happy with or how much would be appropriate.I'm thinking straight 001 for a nice neutral flavor. I think im going to use as much as 30% agave in the recipe.Anyone have a suggestion for hops or a ibu range to aim...

So its pretty damn amazing. I would add maybe 3 more ml cola extract. The cherry is there but no where near as strong as it is in cherry cola. I added another quart of tart cherry juice. i hope this gives more cherry flavor and not more wine flavor. This recipe is pretty righteous for the...

so this beer is over 6 months now and today i will bank yeast and move into secondary on top 1 more quart tart cherry juice. i will add an additional 7 ml of cola extract if the flavor i want is not there. and it will get another 2-3 months before i bottle it up.

i have high hopes... the culture i just added is kick ass.The most money spent was on the first pack of yeast i bought that i didn't realize was only sacc. Total i spent like $15 since i got the beer for free. I will certainly bump this in 3-4 months when i take the first taste. Sure it might...

3 months is plenty of time for pedi to start its thang. pedio can also handle a bit of hops. from my best memory there is about 20 ibus in the clean beer i can check the hop schedule Tuesday but its not a hoppy beer .I have brews over 20IBUs that are plenty sour. the original beer also finished...

okay, so i finally had some free time to rack a sour so i banked yeast in 8 oz Poland spring bottles and used one to pitch to this clean 60L keg. the yeast cake is made out of 2:1 ratio of bootleg biology's pediococus + winter solare (1:1)+ omega labs "all of the bretts" this beer had...

a healthy dose being like 1/3 -1/2 a bottle to a 5-7 gallon batch?

Anyone out there have any tequila esk ale recipes/maybe margarita esk? Anyone want to make one with me? # smoked malt/lime zest/ salt/ tequila soaked oak chips/ Real Wild Heirloom Raw Agave

It tasted pretty good to me i blended it with 1.5#"lulo"the fruit in my avatar & 1.5# tamarillo.it was Sour with some weird off flavors but nothing offensive, just a kiss off acetic and now hopped around 35 ibus.You guys think it should get some brett or pedio now that its boiled?