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My hope is that 1.5lbs of candy per 2G would probably be sufficient. What do you think? Curious if Airheads would disenagrate. I'm thinking to atleast cut them up by scissors into smaller strips. This is Blue-raspberry. Hoping that it would turn the beer to blue-green. Chances of that...

I made 6 gallons of a base sour. It's fermenting/souring right now. I picked up 2 lbs of watermelon sour-patch gummies. Probably won't use them all. I'm planning to head to the store and pick up 2 more varietys as well. My plan is to rack the beer into three seperate vessels for three...

Yea, I actually checked my fridge temp and it was 33F. That may have something to do with it too, so bumped it up. I calculate based on what goes into the bottling buck, which is typically 4.5 gallons from a 5 gallon carboy. Good question!

Thanks everyone. I'll work on reducing the Co2 content. Many calculators and guides show most ales being in the 2.4-2.6 range. I'm also finding that for most styles, that's a bit too much. I'll drop mine down a tad!

Sounds good! I'll work on that. Too much carbonation does indeed hide the malt, it seems like. I may drop that down a little lower for this style. I'm pretty sure I used 2.4 Co2. May even try 2.2 or 2.3 next time. I'll also drop the sulfate down a hair for this style. Maybe 100ish may be a good...

As mentioned, I treat my water. For this beer, I used: 90 Calcium 20 Magnesium 17 Sodium 154 Sulfate 55 Chloride This is a pale ale in style, but it's also an Amber-colored one that is supposed to be very rounded in taste. It's from Georgetown brewing in Seattle. I think I used a higher amount...

Great question that I failed to disclose! I use Bru'n'water and chose the appropriate style based on the beer. I adjust the PH dependent on color. Typically 5.5, but I've stopped measuring since I find Bru'n'water to be accurate.

I'm trying to work on an issue that I've run into from time to time. It tends to only happen to me when I make amber-colored beers. Curious on what the common culprits are. I BIAB, and I also bottle-prime. My latest batch was a Manny's Pale ale clone. If I pour the beer from the bottle to the...

Here's what I'm thinking. Brew sour base as normal. Sour and ferment as normal. 6 Gallons. Do all candy additions in secondarys of 2 gallons each. 2 Gallons = Gushers Flavor 1 (1.5lbs) 2 Gallons = Gushers Flavor 2 (1.5lbs) 2 Gallons = Sour Patch Kids or whatever (1.5lbs) This guy's picture...

Let my start by a guestimate. Starburst Sour 66% two-row 33% white wheat malt 2lbs of starburst at flame out 2lbs of starburst 3 days into fermentation. Hardcandy-version only. Thoughts?

It is faster to just co-pitch or slightly pre-pitch like what I do...if you're worried about speed. :)

You can pre-acidify with L. plantarum strain (goodbelly and/or digestive health pills).

All bottled up. mellow chocolate up front with cherry flavor. Very clean. Tastes and looks great. No dry hopping. Very sour. 1.015 FG. 6.5%

No problems with one I just opened...

Added two bottles in the fridge yesterday. I'll be trying them tomorrow night. Results to come.

There's not a lot of information out there regarding brewing with Candy. My local sour joint brews the craziest items. I'm a big fan of brewing fruited sours, but I'd like to try my hand into a candy sour. What really got me thinking about this was the two candy sours I had recently. One was a...

Thanks guys! Yep, I'll be sure to update. In-fact, this weekend would mark 3 weeks, so I'll pop a couple in the fridge and give it a whirl. I cool off my priming sugar/liquid in an ice bath for about 20 minutes or so. I definitely make sure to give it a good stir. So yea, maybe a compromised...

I will report back in a few days! Never know until you test.

I have 10 gallons of Manny's Pale Ale (Clone). They are all in 22oz bottles in several cardboard boxes. I've brewed about 40 times. This beer landed at 1.012 after 14 days of fermentation. I noticed today that my office smelled a little musky. Found the culprit. A blowout from the bottom. All...

Brewing my first dark cherry sour. OG: 1.064 Color: 30.1 SRM ~6.5% ABV 85% 2-row 10% Munich 20L 5% Midnight Wheat The idea behind the grain bill is to limit the roastiness and to alter the color to a dark enough level where the Cherries have a chance of additional coloring. Pre-pitched...