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@AkTom - I'm going to give this one a swing soon now that the tunas are in season. Any chance you have some you're willing to package up and ship? I would only need a couple of pounds of them, I have some that are either the wrong type or not yet ripe because they are more of a yellow/orange...

Yeah, I do like Berliners though. I don't care for sours that are over the top with the sourness. A nice cold Berliner after mowing the lawn in this Texas heat can hit the spot.

I'm not a huge sour fan, but love blueberries, so whichever would allow a slight tang in the Berliner style, but with the blueberry hue and taste.

So in this instance you combine berries and enzyme after freezing and crushing them. Then let sit for a day, add Camden tablets, let sit another day then add to secondary?

Pectinase for clarity? I ask because I don't typically care about clarity, more concerned about flavor and that blue (purple) color.

Hello All, I'm contemplating a Blueberry Berliner Weisse. I've never brewed either a BW or with blueberries. Really, I've never successfully brewed with fruit period. With that being said, I'll probably do a basic 50/50 split Pilz/Wheat. Any tips for the BW and or brewing with BB's?

@GTG do you still have access to the prickly pears? I bought some of what I thought were the red ones at a meat market, but they don't look the same and definitely don't have that bright pink hue. More of a orange.

How'd it go @DaveC73 ?

As a kid, I grew up eating Granny's scratch biscuits (they were so big we called them cat heads) and Steen's syrup, so this really appeals to me. I wonder if a breadier grain and a smoked grain addition would balance out the twang. Kind of a smoked porter.

Direct to the fermenter, it is sterile from the bottle. You can boil if you like, since it's all going to be cloudy anyway.

So the neighbor tried my clone. He says it's more bitter in the finish that HT, but the body and initial flavor is spot on, as well as the aroma. He also noted it went directly to his head like HT. So I would probably move some of the bittering hop to flameout.

After carbing and letting it settle it has a big pine with a soft citrus and maybe stone fruit. Very nice sweetness followed by sharp bitterness. We'll see what the Vermonter has to say.

Here is my pre carbed Clone OG was 1.072, FG 1.006. pine, pineapple, citrus and a bitter finish. Pretty good, though I've never had the real thing.

Code please good sir!

So, if I'm reading this right, you are adding 1 TBS of potassium sorbate at secondary transfer (into a keg with dry hopped and sanitized water ) with CO2 to inhibit oxygen introduction diacetyl? I brewed a clone of this last Sunday and I'm on day 3 of fermentation, so dry hop time is approaching.

Fingers crossed, the recipe was from homebrewsupply.com and didn't say anything about a starter, plus I wanted the stone fruit profile. So hopefully this takes off.

I brewed a heady topper clone yesterday. Pitched this yeast around 7PM yesterday after hitting the wort with oxygen (it's 8:30 ish the following day). I have zero activity in the carboy. Has anyone else had issues with this yeast lagging? I have a baggy of us05 ready to pitch if need be, I...

Just sampled this one a couple of days ago, I really need to look at my transfer process. I think there was a little oxidation, but other than that, it came out pretty good.

HB Robust Porter