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Adding flour to beer is a travesty. It's just as bad as adding green food coloring to beer for all the sheeple who drink it on St. Patty's Day. And yes, the word sheeple was officially added to the Webster's dictionary. Win.

Meant to ask in my last post, what specific kind of salt do you use for your gose? Does it matter? I've used pink Himalayan salt before and that was alright but when I went to buy the salt, there was quite a selection at Whole Foods. Tried the pink Himalayan side by side with the black...

Bottled this up yesterday and couldn't be more pleased. Despite the hiccup with the Lacto fermenting 50% of the beer, the extra 2 pounds of LME added did wonders and gave a nice, pleasant malt backbone. I used 20g of fresh ground coriander at 5 min in the boil, just enough for my tastes. It's...

Finally got around to brewing this a week ago. My usual method is to brew 12-16 gal of wort with BIAB and then split it up into different beers. This time I went with a hefeweizen and the gose. My efficiency hovers around 65%. Long story short, the new bag I got wasn't the right size so I just...

Freezing is probably the easiest and best way to go here. Not sure what a full campden tablet (potassium metabisulfate) would do in that small amount of juice. It'd kill everything for sure, but would it carry over at all into the fermentor and begin to inhibit fermentation by the yeast? I...

Hopping prior to souring is generally not advised. It'd be hard to get Lacto to sour a beer with enough hops for an IPA...

This seems like a protein effect. If it were a lot of heavy starches (like adding flour to a sauce) it would just thicken, not get a 'slimy' texture. Have you tried doing a protein rest? That might activate some of the proteinase enzymes present in the oats (if any). Maybe adding a hint of...

I've talked a bit about working with pineapple with the head brewers at where I work. They make a stellar IPA they just put in a firkin with pineapple, and also a killer Berliner wiesse with it. For 15 bbl (465 gal) they used 100 lbs of fruit. They got a good flavor out of it but I wish there...

Wouldn't it depend on how, amount used, when, and what form of ginger is used? Been wanting to work with ginger for a long time but just off the top of my head, there are several ways one could add ginger to beer. Has any one had good luck these? - Add dried/fresh/candied to boil or at...

Ratebeer and Beeradvocate and can be trusted for the most part and are great beer resources, but all the ratings on those sites should be taken with a grain of salt. There are many over- and underrated beers because the vast majority of users on those sites don't have an in depth brewing...

Agree and disagree. Fruit can be stellar in some beer styles but some breweries will go way overboard trying to add exotic fruits that add virtually no flavor. Like a beer I tried with Buddha's hand fruit. Whole bunch of expensive imported fruit added to a simple blonde ale and you couldn't tell...

There are so many ways to make a shandy/radler beer. How do you it and what's your method? Some mix actually lemonade with beer and some add zest and/or citrus juices to theirs, and some even add Kool-Aid. It'd be cool to see all the different ways to mix lemon/citrus to beer for a great summer...

Boiled the 4.5 gal of soured wort after 72 hours. Added 17g of Equinox pellets (14.2%AA) for 20 min to get 18-19 IBU. My faulty pH meter was showing 3.78 prior to boil, but the taste certainly indicated it being much, much lower. Done a few berliners in the past that all got to about 3.4-3.5...

What about the kombucha? After all it's a mix of some pretty funky bacteria and fungi (including yeast)... and you only have it covered with a shirt/clothe. It's the same concept as having different fermentation chambers/spaces for your Brett/sour beers and your clean ones. As a sour brewer I...

There's this one stout that everyone goes nuts for around fall in my city. It's the only 6 pack I've over dumped after 2 sips. Night of the Living Stout by Full Pint brewing in PA. It's 7.0% super roasted lactose stout that's hopped to 106 IBU with cascade. Why the **** would you use that much...

So you don't recommend a secondary on this? I really don't see the need to transfer it if fresh zest or juice (orange/lemon/lime) is being added. I've got a shandy sitting over a bunch of fresh lemon and orange juice and a whole bunch of fresh zest. I transferred it thinking the juice might wake...

Add your honey and muscavado a few days into primary fermentation when your at high krausen. If your looking to preserve the honey's flavor and aromatics that'd be the best way. Adding about 10% of grist bill as simple sugars prior to fermentation you're forcibly having the yeast select to...

So how hoppy do you intend to make this wheat? You're basically making an IPA. I kinda assumed by American wheat you meant something a little more in line with a hefe. You could replace the Crystal with Caramunich. I would dial the hops back in both the boil and the dry hop, probably get rid...

Man that kits takes me back. Probably the first beer I ever made. From what I remember it certainly had a mix of the sweet and bitter orange peel, along with grains of paradise. It didn't seem to have coriander, though. I'm pretty sure of that. Could certainly see a small amount of lemon peel...

I work with Brett Lambicus (from White Labs) and it does give a little of the cherry-skin flavor and funk but takes about 2-3 months to get to that character. And I've heard Wyeast Brett Lambicus is much better than the White Labs, apparently more cherry. But I would avoid using Brett to "get...