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Actually, you're not making flaked rice...what you're doing is a "cereal mash." Here's a good article on how to do it.

How accurate is your thermometer/ability to hold temps? Could you have produced more unfermentables than you intended to?

And of course they're from Michigan.... :mug: But I don't know if he can get them in the UK.

If it were an extract batch I'd say "1.020 curse" Yeah I'd kick the temp up a bit and maybe give the fermenter a swirl to get the yeast awake.

When I was posting it, I was referring to the northern brewer link on priming with liqeur... But that link appears to be dead... But google showed me a Beer Advocate thread with the info on someone using Khalua... like you said the poster found the info online... He used the same figuring that...

In the bottom of THIS POST in my bottling sticky I explain how to prime with "alternative sugars" such as fruit juice, hard candies, anything fermentable and how, using the information on the label, to calculate how much to use.... :mug:

Years ago I posted a lot of information and answer to common new brewer sanitizing questions here....

LOL... I always get my "Lene Glycols" mixed up. :D :mug:

One of the ideas or theories is that actual carbonation from yeast in the bottles with consume any oxygen in the bottles or kicked up from the process, and also that as that yeast "cleans up after itself" it's going to further devour anything that could result in off flavors. I don't know...

I got what you meant. LOL... There are certain beers that I won't keg for the same reason.... I'll blow through them too fast. It's too convenient to just walk up to the keezer and pull.... With bottles I have to dig through the milk crates (which for some beers I have purposefully put in...

I literally just posted my recipe for my Hibiscus, Blood Orange and Sichuan Peppercorn Witbier... you can see what I used and how I used it here...

For a big beer, a year bulk aging, I would add yeast at bottling time...no biggie. Depending on the abv you could either go with CBC-1 OR champagne yeast it the abv is higher than the range of CBC-1

Well, I can't really give you specific quantities since I've never made one, BUT I regularly make a Belgian Witbier where I concentrate Pomegrante juice and then add it in the last 15 minutes of the boil. What I do is take 3 Quarts (2.8l) of the juice and boil it down and reduce it by half. And...

I'd go with sour cherry concentrate instead. That's what a lot of us use in Michigan. It's available in the UK on amazon

Well first, filling a growler, and bottling from the keg are two different things. A growler doesn't hold carb that well even if you get it filled at a pub. Part of it has to do with the design of the lid. The best way to bottle from the keg is to use a beergun... you can make a version of...

Citric acid is just a flavoring agent, it's just meant to give a little tartness to the fruit.

And yes, the head is pink. :ban: I don't think I've ever managed to get the head of beer to take on a colored tint before.

Every spring/Summer I like to experiment with a new fruit or spice based version of my base Belgian Witbier. One of the most popular with my friends is my pomegranate wit, which takes the same grainbill and I take 3 quarts of Pom brand Pomegranate Juice (which I boil down and reduce by half)...

Longer is better...brew your beer, pitch your yeast and do what you need to do...come back and bottle or keg, and you will have crystal clear, extremely fresh tastiong beer. Most of my beers stay a minimum of 1 month in primary...

I just pulled this MDS sheet off of google (and it scared me, lol) It's mostly propylene glycol... Isn't that the same stuff that's part of anti-freeze that is intensely sweet in nature, which makes it attractive to dogs and kids and sadly they sometimes lick anti-freeze and get sick (not...