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Truth be told, I'm not really certain what I'm after! I do know I haven't loved any commercial beer that advertised "mosaic hops" (too piney). My best guess is that Citra provides all the sweet/tropical (and most of the citrus) flavor I'm after, and something with a bit more orange/lime...

My favorite pale ale recipe (so far) is pretty simple: og: 1053, fg: 1011, ibu: 35+ish 90% briess brewers malt 9% briess munich 10L 1% flaked wheat Cascade @60 for about 15 ibu Cascade @15 for about 8 ibu Citra @15 for about 15 ibu dry hop with way more Citra yeast: S-04, kept under 68F But...

Dunno 'bout a name, but I think whatever you come up with needs a blurb that says: Made with genuine malted floor-barley :p Hopefully it turns out just fine!

If the priming sugar you added made a noticeable difference in the taste of your beer, you either used way too much priming sugar, or you have one helluva sophisticated palate! Personally, I use some fresh yeast (usually rehydrated EC-1118) to bottle carbonate every beer over 9% abv.

disclaimer: not a chemist, but I can't think of any chemical (not even Hydrochloric acid) that could alter pH/buffering without registering as different from "pure H2O" to a TDS meter. Use the TDS meter to confirm that your RO system is working properly. As long as the TDS meter says things are...

I read that this afternoon. Maybe I just didn't understand it (I was mindlessly scrolling on my phone this afternoon), but that was completely devoid of any useful information.

Me! But my fermenter is a food-grade HDPE plastic bucket, so I can't pour anything hotter than about 135F into it. So, my process is: use a mash sized bag to contain the hops, while still letting them swim very loosely at flameout, pull the hops bag, squeeze the hell out of it, remove hops bag...

A bottle from my dwindling supply of chocolatey* Belgian Dark Strong... It's coming up on 8 months in the bottle, and it is delightfully intoxicating (and pretty danged delicious)! * from the official CandiSyrup recipe, but switched a few things (2.75 gallon batch): + 2 oz flaked wheat for head...

Been 48 hours since I added the yeast... It's going quite slowly, certainly slower than I'd hoped: currently at 1040, with tiny bubbles drifting to the top of the test-tube (aka poor man's tilt hydrometer).

Thankyou! I thought it might be that simple, but then figured "naw, it can't be that simple"! :p

I've got some chocolate syrup, that I'd like to figure out it's PPG, for adding as a custom fermentable to Brewers Friend... The 16.5 oz bottle says it has 12 servings, each serving size is 2 tbsp (40 grams), and contains 24 grams sugar. I thought I could reason it out, but have to admit, my...

Finally got around to revisiting this! Some research and edumacated guessing leads me to think that "Proper Seltzer Nutrient" is probably just Fermaid-K plus some Baking Soda for buffering the RO water. So, I made a 1046 sugar wash with RO water, added 1 gram of Fermaid K per gallon, and 1...

definitely not!

Opened (and enjoyed) one of the "trubby" bottles, there was a good quarter inch of sludge at the bottom, which I poured into about a quart of 1030ish wort. What should I be looking for, to determine if this is going to be a worthwhile endeavor? update: tasted the 2nd "trubby" bottle...

Made about 0.9 gallons of 1033 wort, for yeast starters ...

I make a nice coconut stout (6% abv, 40ish ibu from NorthernBrewer hops @60), and use McCormick Coconut Extract (from the grocery store spice aisle). 1 ounce (by volume) of the extract into 5 gallons of beer at bottling time tastes really nice.

bourbon on the rocks, cuz i can't farkin' sleep, cuz I accidentally drank 5 tall glasses of iced tea for dinner after mowing the lawn on a ridiculously hot/humid afternoon...

That's what I'm wondering! I wouldn't say noticeably better, but it was fine, certainly nothing wrong with it. As for reason to want to pursue this... I don't have a solid reason beyond a bit of idle curiosity. Plan is to make a starter Thursday, and if it smells/tastes fairly normal, make the...

One thing to consider: you might not actually have as much beer as you think you do, after accounting for how much gets absorbed into dry-hops and fruit pulp. Adding priming sugar (half-teaspoon table sugar per 12 oz bottle) directly to the bottle before filling and capping is going to get you a...