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Ill start with things ill adjust. 2.5 ozof hibiscus at 10 boil didnt do much for color. Ended up adding another 2.5oz to fermenter. I think next time ill just add 5 oz to dry hop schedule. Also did not use a big enough starter. Next time ill use a 2L 1.060 starter. It got stuck around 1.035, I...

Perfect color

You can use this just click alternate instead of standard https://www.brewersfriend.com/abv-calculator/

Btw this is the formula ABV =(76.08 * (og-fg) / (1.775-og)) * (fg / 0.794)

Using the more accurate formula for high gravity beers this one is 9.7% without blueberries. If the og is bumped up to 1.0866 the alcohol bumps up to 10.3%! Yikes! But like the nick points out that doesn't take into account the water added. However, i think the amount of water is small. I had...

If anyone can help with the alcohol calculation that would be awesome. Specially with 6lbs of blueberries. Otherwise id say this is somewhere between 9.1 and 9.7% abv :)

This was day 3 into fermentation. I actually kegged it yesterday and sample was CRAZY aromatic and tasted like olallieberries. Color was spot on too. I do have a few things ill do different next time, Ill post a full review with a pic in a few days. OG was 1.082 FG was 1.013

I see a lot of homebrewers focus too much on the numbers but not really on how to get there. For instance, they try to get to 200 chloride by adding a bunch of cacl and get chalky flavors. Then they figure their palate does not like high chloride which could be completely wrong. For ALL my...

Just a little update. Yesterday I took a sample and it was a medley of berry flavors. This was without the fruit addition just from the hops which makes me want to brew a standard NEIPA with mosaic and belma. Anyhow, I added the 6lbs of blueberries, 3oz of el dorado, 1oz of nelson sauvin...

I added about 1lb of apple sauce with about 10 minutes left in the boil. The blueberries, I was able to get 6lbs of frozen blueberries. I thawed them out, smashed them and placed them back in the freezer. Ill just thaw them out again and place them on a mesh bag into the primary.

Currently brewing a blueberry IPA. Im using Mosaic, El Dorado, Belma, Nelson Sauvin. Ill be adding 6lbs of frozen blueberries to this. I have used both juice and fruit and I always feel fruit give better flavor. with fruit you almost have to use a bucket and some kind of mesh bag.

Brewed this yesterday. Overall very smooth brew day. I ended up cutting down to 12oz of Lactose. Decided to stay with the apple since I have never used it and wanted to see the difference if any. Ill also be using Nelson Sauvin instead of Galaxy. Feel it will compliment the berry flavors much...

I have never brewed using apples before but this is good info. Thanks! Im actually using Conan yeast which is not as high attenuator. But I am hoping I can still get to 1.016

Im debating using less lactose but Im only sitting at 5% as it is. From what I read people use about 9-10%

I use salt to get the cl to 200 while keeping ca low. Also love what it does to fruit flavors. +1 on vanilla, ill add it to dry hop Apple puree is what Jean from Tiredhands claim they use for pectin. So I thought id give it a try The hibiscus is exactly for that. Just appearance.

Brewing this one on Monday. Let me know if you have any thoughts. Thanks. Batch size= 6gallons, 5.5gl into fermenter ABV= 9.7% OG=1.082 FG= 1.013 Grains: pale 2 row 50.6% pilsner 12.7% flaked oats 17.7% white wheat 10.1% acid malt 3.8% other: 12oz Lactose...

Id recommend moving the 3 minute mosaic to flame out. And adding either .3 oz Columbus at 60 minutes or .6oz at 30 minutes. Maybe moving mash to 148-150 range. Rest looks good.

yeah that's where I got the recipe. I modified the grain a bit, upped the hops, and used salt to get to 200 ppm cl.

Have any of you tried "pre hopping" the fermenter? Been hearing about people adding hops to fermenter before transferring wort. Might give it a shot in my next batch.

Just an update on this one. Just a delicious delicious beer. TONS of tangerines and overripe mangoes.