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You may be right. According to the nutritional facts on Malibu coconut rum, you'll be adding about 5 oz of sugar total with the rum. Not gonna lie that's surprising, figured there would be more. It's about 11g sugar per 2.5 oz serving (numbers used from their official site). It may actually...

Man, your amount of trub is going to be off the chain... be prepared to filter the **** of that beer or you're gonna get all of 3 gal. You may wanna try to reduce the amount of pulp as much as possible. Maybe even try to find pure 100% pineapple juice (not from concentrate). Please keep up...

Something magical happened. Added K-meta @ 2 tsp per 5 gal about 5 days ago. Since then all of them have settled nicely. Today, transferred the raspberry batch and added another 3.5 lbs of purée (making 4.5 lbs total). Check out the video below. The raspberry explosion at the top is cool. The...

Please keep us posted! If this is a discussion wood, thought I might throw this out there. Found a cool cooperage in MN that sells these cool "honeycomb" wood products for homebrewers. They carry some exotic types of wood. Kind on my brewing bucket list to get the variety pack with every kind...

The ABV should land around 8%-9%. BeerSmith gave me a calculated OG of 1.067 but the brewday yielded a 1.074 OG!!! Not sure if the extra sugar from the lemons? Never heard of someone making hard lemonade like this, so I'm a bit unsure of how using only real lemons would affect the end product...

Hmm. I just thought of a way to use the limes in the beer instead of adding fresh squeezed juice. Made a BIAB hard lemonade with 24lbs of fresh lemons recently and I just realized I could use the same method for infusing limes into the beer. Would it be possible to stew several pounds of...

You said you were going to use Concord grape vine that you toasted. Very interesting. Never heard of this being used before. Any details/pics/info?

How long did you let the yeast blend ferment before adding the hopped wort? French oak is a great choice, and can be added truly anywhere in the fermentation process. For my Flanders ales and "Flanders-inspired" ales, I prefer to add a half or full oz (depends on batch size) of cubes or wood...

Update on bottling: Bought a floor corker and bottled up #2 from the above. It really turned out to be more of a Flanders red/brown in character. Quite vinous and dark fruity, with notes of cherry skin, light tannin, and light acetic character. Mild supporting malt. The house culture...

This watermelon is really getting me thinking about juicing down 3 or 4 of em and freezing it all down... Was never really a big fan of many of the watermelon beers I've tried, especially sour ones. But this is really a cool idea, and I would love to go overboard on it. It really sounds good in...

I used a spiral that was about 14g. Maybe 1/3 of the actual spiral. Spirals and cubes are just my preference. Oak chips I've heard can be pretty intense in oak flavor and can have pretty fast extraction. That's a fairly general opinion here on HBT. To me, American oak IS the flavor of whiskey...

Thought I'd share a recipe/exbeeriment for hard lemonade. I wanted to use real lemons and add some malt, cause' nothing beats a good shandy on a hot summer day. This will most likely be somewhere in between a hard lemonade and a shandy/radler. Virtually all of the recipes I found on the...

Just for perspective here. It was a lot of lemons. House smelled it for days after. And this was without the 20 lemons i used to make a full growler of Limoncello. Should yield about 5 - 750mL bottles of that when finished and backsweetened. Can't get enough lemon stuff for summertime!

I believe Brewers Best should have packs (2.5 oz) of dried hibiscus flower. Can find it for pretty cheap. Did wonders in my hibiscus orange wit. Highly recommended. Hibiscus is cool to use because it can add its own perceived tartness that's floral yet somewhat blueberry like. Plus a ton of...

Thanks to Morrey for sharing the ideas/recipe. Gotta a few comments on this from friends this is one of the best recipes I've ever made.

All 3 carboys are really going now after 36 hours. Ill add K-meta @ 10-11 days rack off into secondary 2 days later let it sit on the fruit and other stuff for about a week. At bottling, I'll backsweeten by using the same method I brewed with to make a small batch of fresh lemonade. After the...

Made my "all natural" lemonade yesterday and couldn't be more happy with how it turned out. Before fermentation, it tasted like the greatest Arnie Palmer I've ever had, or ever will have. Added an extra 2 lbs and of table sugar to bump up the OG, which BeerSmith underestimated to be 1.067...

Maltodextrine is a unfermentable sugar for yeast, maybe besides Brettanomyces. It will add body to finished product because of this. My only worry is that I'll have too much body as the yeast could selectively choose to eat the more simple sugars before munching on the malt sugars. But do you...

Hey guys, didn't know where to post my recipe and this seemed best. Any advice appreciated. I have an aversion to make my alcoholic creations as natural as possible, so I really want to just make my lemonade from just real lemons, water, and various sugars. Here's the idea for my 15 gal batch...

Just to update, adding apple cider to beer doesn't work as well as one would hope. This is the third beer I've tried mixing apple cider and beer, each at a different ratio. Being the cider/juice tends to ferment totally dry, the resulting beer is pretty lacking in body and flavor. It seemed to...