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Bottled up the kiwi and margarita. Decided to make the kiwi a gose by adding 10g of the hiwa kai salt to the 3 gal yield (or 3.33g/gal). The kiwi flavor was there but I'm amazed I didn't get more out of it. The salt helped to make it pop. Added a few tsp of kiwi extract (Brewers Best) and it...

What hooked me about beer was the great people in the community. Well... the delicious drink helps, but the amazing people I see on a daily basis, the beertenders I work with, and fellow homebrewers are what made me so passionate about beer. They are often so grateful and happy to do what they...

I believe sours will become the next big fad in beer (if they haven't already). Just within the past year they've really made presence on store shelves and in taprooms. I'm not talking about crazy mixed-fermentation sours aged over god-knows-what for eons. I can mock them because I make them...

Be aware of the massive kick-up in fermentation. It was pretty timid at first but 4 days after adding the juice this was the krausen. Only about 10 inches thick... So leave some headspace in the carboy! Why are gose and Berliner Weiss so perfect for making cocktail themed beers?!

Looks like purple Kool-Aid. This is right after the juice was added. The color is insane. This is the hydrometer reading from it. By the next day it had formed another thin krausen about 1/4 inch thick. Even the krausen is a crazy deep shade of purple.

Update on the various kettle soured beers. Brewday went well, hit an SG of 1.052 and kettle soured for 5 days. Used Chobani plain non-fat yogurt and also a vial of L. delbrueckii as back up (ended up pitching it in). The yogurt has a mix of Lacto cultures - casei, bulgaricus, bifidus, &...

Style means nothing. I think Dogfish Head established that rule years ago. Like Bosh, I go out of my way to intentionally **** with styles to make something new and creative, something you can't get on the market. Why not? Also, does anyone avoid buying IPA's at bottle shops, and only drink...

As for the Sangria beer, I bought a 1/2 gal of World Vineyards grape must from my LHBS (cost ~$27). One of these would be diluted to a gal with water and then fermented into wine. Never used one of these honestly, but have heard of many brewers using wine grapes or must later in primary...

If converted to extract it'd be tricky. You basically have two options IMO, to use just "light wheat extract" or a mix of that and Pilsner extract. The wheat extract should be about 55% barley and 45% wheat, so you could basically just use this and that's it, but you could also mix and get...

Brewing up a triple batch of kettle soured beers this weekend (my usual 15 gal batch, split into 3). #1) Margarita Gose #2) Watermelon Margarita Gose #3) Red wine Sangria beer I'll be aiming for an OG around 1.065, so if it ferments down it'll be about %7 percent or slightly higher. The...

Gotta be careful with certain wine yeasts. Some will produce sulfur as vary biproducts and can also produce compounds that kill/inhibit the other yeast currently in suspension. This could cause come autolysis flavors to come out. Aside from the potential over-carbing, some off flavors may...

NEIPA are not solely defined by being hazy or murky. It's emerging more as a sub-style of IPA, based on its appearance AND balance. The balance is more towards the late hop additions to drive more juicy/fruity flavors, while backing off the initial bittering charge, limiting it to 30-50ish IBUs...

An update after about a month of bottle conditioning. It's alright but I wish there were more of a tart lemony flavor. It tastes like your average sugar wine with a "lemony" flavor. If done again, I might actually do this backwards! My theory is that I should've made the base, a sugar wine...

The purées from VH are pretty good, I too have tried them in my sours but they leave behind a wicked amount of trub though. I think I lost a gal or more of finished beer to the 3 lb can of cherry purée from them.

I follow RDWHAHB religiously... just after mashing is done. In the wise words of Michael Dawson (formerly of Brewing TV), "Pride comes before a fall. Beer comes before a f**ked up mash."

Planning on brewing a 15 gal batch of a pale wheat blonde base (OG 1.065) on an upcoming weekend. 10 gal or so will become margarita gose (recipe outlined in another forum under the Wild & Lambic section) and the rest will become some sort of sangria beer. Think I'll go with some of the ideas...

Tried a great imperial NEIPA that had Sauvignon blanc must added in late primary. Was also aged in Sauvignon Blanc barrels. Man, it was good. I wonder if you could try different styles other than a pale beer. Has anyone tried making a brown/porter/stout and then added maybe red wine...

My in-laws are the exact same way. Super bland food, no creativity, and worst of all - they're basically against drinking. For no reason. If you've had more than 3 beers in a day, you've probably had more drinks than my MIL has had her entire life... shame. It's weird, if you managed to get past...

I love sour beers but my opinion is that there needs to be more precise naming and labeling of these beers. The usual style terms used are "sour", "tart", or "wild" beer. All of these words mean totally different things. I might describe a Berliner-Weiss as a tart beer, but not sour. I've seen...

Just bottled all three batches two days ago. Here's the final stats and details. Steeped 4.5 lemons (sliced) in each backsweetening solution once water began to steam. Steeped about 15 min. All batches OG 1.074 RASPBERRY FG 1.014 = 7.9% Backsweetened to 1.035 with 3 cups of corn syrup and 2...