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Hey if we didn't try zany and crazy experiments, let alone the just plain wierd, we wouldn't have any of the beautiful and unique styles if beer we love. Though a citrus forward pseudo lager does sound rather appealing when I think about it.

Dme or LME. Too much sugar will heavily dry out the flavour and mouthfeel of your beer. While I'm skeptical of the whole "cider" taste from too much sugar people go in about with kits (have been bored and made 50/50 kit/sugar beers before to try out) it does give it less and less beer flavour.

For the Blonde, you would definitely get alot of esters st they level, something most users start to get after hitting the low 80s and up. For that kind of style if you wanted it to be a clean blond you would really need to be fermenting low, like in the 60s. As for the Red, what sort of...

It floccs crazy heavy. When I racked off to harvest the yeast, I was able to have my BB nearly 45° angle before the slurry even budged on the top and I had to shake it rigorously to get it to come up to go for storage. People regularly comment, and complain, about the too heavy of flocc for...

I usually add 25-35ml of yeast to the beginning of the boil for anything high gravity, and never had any off flavours (though I have only done it three times so far) so I am assuming this would work for a nutrient demanding yeast like kveik as well.

If your wanting to add a good amount of yeast nutrients, plenty of people on here as well as myself add spare yeast to the boil. Yeast have all the nutrients needed for their cannibalistic friends to eat up. Its also a great use for coopers yeast, or if you have a Costco nearby, one of...

Have you considered doing 50/50 of the additional KG using dme? Using 500 grams of pilsen or extra light Dme along with the sugar can get you the nice Adjunct lager lightness while retaining a good strong beer flavour. One of my quick pipeline beers is their cerveza is that combined with...

Used Hornidal for my latest batch of rasberry ale, and while there were some esters, they were minimal. I fermented a full pouch at 70 for 4 days. Dropped clear by day 3 and surprisingly clean, just a hunt of citrus that will go great with the raspberries added. After my next few batches I...

I would always recommend doing a boil with a sugar wash or wort. Most washes will be high enough abv to stop bugs once it has fermented (few buys can love above 5% abv) but if any had taken hold before then, it can give a flavour to the wash (which can be good for a sugarhead whisky or rum...

Honey is near fully fermentable. The best way to preserve the flavour is either to use it as a late addition, cool and slow ferment, or to use it in conjunction with some Honey malt which gives it some sweetness (though be careful since a little goes along way). The longer you age the beer...

Doesn't seem like you made too many mistakes at all. Relax and have a brew! Beer can be 100% dry hopped and taste amazing, so don't stress on that (my Hazys are usually DH only). I would dry hop in the bucket since then you can rack and remove the hops after a period of time to reduce...

Most kits don't use sugar anymore, or atleast as much. For the most part home brewers feel sugar is a cheap way to make beer and that it results in it becoming "cidery" tasting. Unless you are talking about Belgian beers, or invert sugar, or British Brown ales. Then they are either...

Personally I would remove the pits, but that is just me. Another lower effort option would be cherry juice

For something this large I would recommend Biab, kegging and seeing about getting either a good saison or even better, a kveik yeast in. Kegging will be easier for shipping since the kegs, while heavy, are lighter and easier to ship then bottles, as well as store, clean, and use. I...

What kind of beers do you like to drink? Those ingredients can be used in a mass variety of styles just from yeasts etc being tweaked. Or you mash them all together in saison /farmhouse styles. But u would recommend finding a style you like and then looking at established or clone recipes.

While it could always go well, old LmE can have a variety of off flavours. I made a batch of coopers that I couldn't read the timestamp on (thought was a month expired, turned out to be 3 years and a month) that I got from the person I bought my original gear from. Tasted like burnt ball...

A solid corona Mill is also a good alternative if you are on a budget and want a fine to very fine grind. 30$ CAN and can be attached to a drill easily

Forgot to post ages ago when I did a lemon version but here is the last bottle from the test gallon batch I made. Turned out good but most of the bottles undercarbed (bad caps or bottles or both, oh well)

Did they add or use any enzymes? Without a good helping of them added there wouldn't have been any usable sugars extracted from the grain. Though I could easily see that being a delicious sugarhead. Honey malt is also a great addition like that too.

You can do hopped beer, but you have to go slow to keep the hop oils from going into your column from what I've read. And I saw a thread on homedistiller that listed the taste effects of different specialty grain.