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I did a juniper IPA using foraged high desert juniper berries, and around an ounce at the end of the boil was REALLY strong — to the point that I was blending at the faucet with a regular IPA to cut the flavor (and I love gin!). Maybe they were more potent — but I did find (on a subsequent brew)...

1 oz in the boil will be *incredibly* strong. I prefer to just do them in secondary — a half oz will give a pleasant flavor that doesn’t overwhelm.

I’ve also done a tincture of fresh grated zest in maybe an ounce of everclear (just shake for a few minutes to avoid picking up much pithy bitterness), run it through a coffee filter, and added that — zero infection risk and no dip tube clogging.

I generally add at flameout, since it’s dense enough to drop to the bottom and scorch before dissolving. I’ve also added during a dry hop addition, to help scavenge oxygen introduced with the hops.

Nice! This is a wort sample from mine (on the light side for a bitter, but I like these low gravity golden bitters).

I just brewed a best bitter with GP, a few oz of homemade GP crystal malt, and 3/4 lb homemade invert syrup... hopped with half EKG and half Bramling X, and fermenting with WLP037, Yorkshire Square (closed fermentation, though). Will post tasting notes in a few days.

Took another pour today. It’s actually really delicious, but not too different from any other good hazy IPA. Although I think the tartness from the tomatillos and the lower body from the rice gives it a very refreshing sense of dryness. All in all, though, an excellent beer.

I regularly make light and medium crystal malt from GP. Not sure how much difference it really makes — just a fun little tweak.

Hey, he called my IPA toilet wine, so he deserves whatever he gets!

I just got set up to autoclave a glycerin/water solution, so I’ve been freezing 3 tubes from each new package of yeast to raise up later. I’ll do several tubes with this guy, so I can come back to it if I like the bitter. I’ve also been meaning to do a historical London brown (BCJP 27D). I know...

It sure sounds like you’re not getting good conversion. I would try going super basic with a SMaSH: just 10 lbs of base malt (Maris Otter or Golden Promise or something like that), 30 IBUs of hops in the boil, a few ounces steeped at 180°, and a packet of S-04 or US-05 (which will give you...

Not yet, but I just freed up a fermenter! Probably will do a bitter this weekend.

Wow. I do 20 oz batches (final weight between 17 and 18 oz), and if I’m careful it lasts me a week. But it sounds like your roasts are pretty speedy, at least.

Unheimlich?

Kegged this today (after a bit of a D-rest at 71°). It’s still warm and under-carbed, but I couldn’t resist taking a pour. It’s much less weird than you might think. There is some lemon-y tartness from the tomatillos, and a bit of bitterness from the tea, but mainly it just tastes like a nice...

Yep, cereal mashed the rice (boiled it as a thin gruel for half an hour) and got full conversion. I wouldn’t say it’s pruno, unless any fruit beer counts as toilet wine... OG was 1.068, a nice NEIPA gravity.

Wow, do the batches have to be that small with a popper?

Make sure you can in a pressure cooker at 15psi, which allows boil temp to hit 250° — regular water bath canning doesn’t kill all Clostridium spores.

It’s pretty easy to pressure can a large batch at home in quart jars, but yeah, anything above a certain pH needs to be essentially autoclaved to kill Clostridium spores.

Most of my bitters are 100% base malt. I mash a little higher if I want them sweeter.