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Wanna add ginger to 1/3 of a 15 gal batch of hard lemonade in the next week. Was thinking of adding 1/4 oz dried ginger to the boil (or low simmer) for 5 minutes and maybe making a tincture with vodka + fresh ginger. Can add that when I backsweeten and bottle. Any one try making a ginger...

Kinda realizing it's crunch time to start bottling a lot of the sours in my pipeline... forgive me, I'm trying to do a lot this from memory. My phone went haywire not too long ago and I wasn't able to recover the dozens of recipes I had in BeerSmith from the iCloud... luckily had some of this...

Man, that sounds tasty. Keep us updated with how it turns out. How are you using the pineapple (and other fruit)?

I had the same issue with the honey cherry sour, the Lacto culture somehow ate through about 12 pts of gravity before I boiled off (OG 1.044 -> 1.032). That's why I added the 1/2 gal of cherry juice and the pound of honey. You can always add a simple/complex sugar to boost the gravity to where...

Visited Hoppin' Frog Brewing in Akron, OH (WOW!!!). Can't speak more highly of this brewery, every beer was delicious and so spot on to the concepts of the brewers we're going for. I highly recommend anyone to go here! There Turbo Shandy was hands down the best shandy I've ever tasted. Does...

This looks like a solid recipe and method. You may want to let the Lacto sour it below pH 3.6, though. That's really not tart at all, you may find it not sour enough. A good tartness level for the style would fall anywhere from pH 3.2 - 3.4(?), depending on your taste. My first gose I went...

Just tasted it at 10 days old in the bottle. For an 8.0% beer it carbed up fast and certainly doesn't drink like it. Definitely a batch to do again. The SWMBO won't let it leave there hand, and won't let me give any bottles away! For my taste the 17g of salt in 5 gal was perfect. Thanks for...

Has anyone tried grilling pineapple and adding it?

Sorry for the long posts, but this will be more about the results so far and what methods specifically yielded what flavors. FIRST TASTE: (1 month) Light fruitiness, but not distinct. VERY clean fermentation profile w/ only a hint of barnyard funk from Brett. Medium body. The flavor clarity...

Really had a hankering to add pineapple to a sour which led me to this. Adding 5 lbs of fresh pineapple to the honey cherry sour. The night before I shaved, cored and chopped up 3 pineapples and put them in the gal freezer bag. I removed all the air and massaged the fruit to release a lot...

I carve off the bark and then slice 4 times vertically along the sides of the core, so that way I get mostly just flesh and a long rectangular block as the core. I believe thats the way the brewers do it where I work. Some of it is puréed and added too. So I might go the route of blending up...

Decided to add some pineapple to a sour with honey and cherry juice I've had going for about 2 months. My method: chopped up about 6lbs or so of the pineapple and put in a gal freezer bag, removed all the air and then massaged the chunks to release the juice and break up the pieces. Placed in...

I really like your ideas terrenum, I can tell you think the same way I do. Your 3 ideas there are really something else. What is seabuckthorn, what flavor does it have and how would the rosemary compliment it? As for your starter, I'm not sure if that's a good idea with the veggie culture. A...

Thanks for the tip. I don't brew with coriander too often, so I might need to try that on my next wit or gose. And you guys were right, this spent about 4-5 days souring, and about 8 days in primary. Due to the nature of all of the flavorings being added, you really DONT have to go secondary...

The hibiscus orange wit ended up being an incredible beer. I retract my previous statement as to partial souring. Souring only a portion of the volume of wortbis wort is worth the effort. Combined with the hibiscus, the tartness made a very refreshing brew perfect for summer. The hibiscus...

What would you say is the benefit of the toasting. Sounds interesting but do you notice a discernible difference with it?

My next attempt might be to make the base beer then add the lemonade at bottling. Debating whether to heat water with lemons/juice/zest and add, or perhaps just do the kool-aid approach.

This didn't turn out like a shandy as I hoped, by my aim with this exbeeriment was to see if a batch of wheat blonde base could be made to taste similar to a shandy with mainly the use of fresh zest and also fresh juice. Added fresh zest and juice (to secondary) of: - 16g navel orange zest -...

Looking to possibly do a pineapple sour beer, maybe with rhubarb? Was thinking of making 3-4 lbs of blended up pineapple purée and adding at primary, and then chunks of pineapple in secondary? Would want a lot of juicy flavor from it to balance the dry, tart rhubarb. How did your pineapple...

The Hiwa Kai was just more "rounded" and balanced than all the other salts there. It wasn't bitey or sharp on the palette, but very smooth. Try the Hiwa Kai next to your other choice of salt and see the difference. Everyone's palette is different. There must have been 7 or 8 kinds of salts...