Search results

I know i'm bumping an old thread but be careful with garlic & honey from a botulism perspective..

I live on Curacao, a Dutch island off the coast of Venezuela. It's close to Aruba which is more familiar for most US based people :) I run a restaurant called Kome, where we started brewing about a year ago

That's great advice :)

Hey guys, Long time lurker, first time poster. I've been brewing for a year now (2 10 gallon batches a month) and I'm currently working on a recipe for a Hazy IPA (recipe below) fermented with fresh mangoes or mango puree. From an effiency standpoint puree is easier and I can get 100% pure...

Hey everyone, Just wanted to quickly introduce myself before I throw out any technical questions and calls for advice. My name is Luuk from Holland, I live in the Caribbean and I got into brewing about a year ago through a colleague. I've been in the beverage & cocktail business for 2 decades...

Waiting for my dried Lalbrew Voss to show up this week and I'll brew a citrusy IPA that's going to go for a second ride on some 2 pounds of local mangoes. Would you guys recommend pasteurizing the mangoes (I can use a sous-vide setup at 67C) or just pitch the pulp as is?