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You would be better off letting it ferment with a normal OG then boiling the alcohol away. Then dry hopping after.

Wouldn't this kill your head retention?

Is this the best way to go about it?

no problem. Good luck! One last tip I can give you is to freeze and thaw the cans a few times to break down the cell walls in the fruit.

It really is. Just make sure you get the crushed and that it is in 100% pineapple juice. You don't need to worry about sanitizing just pour it in. For a hef you could definitely pitch on the downside of fermentation, maybe around day 10. Just make sure you reach FG and you won't have bottle...

Ive made a very tasty tart saison in the past. I used those 16oz crushed "pineapple in 100% pineapple juice" cans. 5 in a 5 gallon batch. perfect amount of pineapple when added to the secondary or even primary after fermentation.

It was on purpose. Wanted a dryer milkshake IPA inline with a normal NEIPA. Targeted FG was 1.014-1.018

Beer looks great! I agree with the hibiscus, Ill try it next time by pureeing the blueberries. Interesting about the mouth feel because you went with a full pound of lactose. Perhaps switching some of the wheat for more oats but I didn't really feel it was thin. I just had a Guava milkshake IPA...

unfortunately it did not last that long. Its all gone already. lol

interesting. I would wait for it to carb up and be cold. What was your water profile? so far I think you're on day 18-19. I went from grain to glass in 11 days. I think that will have a huge effect on flavor and might have more of the hibiscus shine through. I think next time Ill make it without...

I made a NEIPA where I bittered with 1oz at 30min. really enjoyed how smooth it turned out.

I hardly sanitize anything but fruit doesn't sit on beer long and I drink it fast. In the past when I wanted to age on fruit for longer periods of time I would heat the fruit to 160 degrees for 10 minutes or so. for a blueberry saison Id recommend using canned blueberries just freeze thaw and...

Nice, come back with an update once it is all done. It will be interesting to see how much it attenuates with 1lb of lactose and 1318. At what day are you planning to transfer to secondary? are you just leaving the hops in there the whole time?

Nice, Vic Secret should work well. What was your OG? Don't forget to use a mesh grain bag for the blueberries. I didn't feel I lost any aroma, if anything this was the most aromatic beer I can recall making. I chose to do it this way to get from grain to glass in the shortest amount of time. 11...

lovely

This is the first time I have preloaded the fermenter but I liked the results and will definitely do it again. This one basically got 3 dry hop charges. I got more of a pleasant green hop aroma than other beers I have made from this one. It is difficult to identify the Belma with so much going...

For those keeping track. I brewed this on 4/10, added dry hop and fruits on 4/13. removed belma prehop on 4/15. removed first dry hops and added second dry hop charge on 4/17. kegged on 4/21. grain to glass in 11 days.

You are right. I was thinking the blueberries would be dominant but there is a lot going on. The hops come through and produce a ton of flavors. Very complex beer.

Appearance – Depending on how the light hits it, it is a beautiful cherry red to sangria color. Has about a finger of pinkish head that dissipates to half a finger pretty quickly. Took extra caution not to have any floaties as I have read in milkshake IPA's. Really wanted this too look...

it was .82oz of CTZ at FWH but boil time was 60 minutes.