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I will offer: 1) I don’t remember if the cider was pasteurized. I bought it from Whole Foods during apple season. 2) I initially used kveik that I had dried out as the yeast, thinking it would give a peachy flavor. After not seeing much activity and assuming the kveik didn’t survive drying, I...

I fermented a cider that dropped clear after 2 months or so. I racked to secondary (did not purge) because I wanted to follow the recipe (which in hindsight I regret). After sitting in secondary for another 2 months (again, following recipe), what seems to be a pellicle is forming on the top of...

This would have been considered *quite* hazy back in the day.

Also safety warning about adding syrups. Fermentation will restart if you add sugar or other fermentables, so be careful and don’t create any bottle bombs. When ciders are back sweetened, a preservative (like potassium sorbate) is added which inactivates the yeast, so sugars can be added which...

Does it taste ready?

YouTube is not the most effective medium for recipes. It’s most effective to explain process and technique or to show visual results (like clarity). For example, explain what is lagering and how does it affect clarity. Then show the results after each week and see how clear the beer gets...

Are you sure Ninja v Unicorn has wheat? I would be surprised.

I wonder if a higher mash temp would result in a fuller bodied beer. I also wonder if mosaic and Amarillo in the dry hop would add complexity.

Bump. Just tried this beer and it’s really nice. Super clean and satisfying. @hornet303 have you kept at trying to clone this? I find the aroma to be very pleasant but subtle, not like the overbearing NEIPAs.

To answer your initial questions: yeast selection is very important. The base malts, hops, yeast selection and water all play a role in forming your beer. If you tweak any one of them, it will change your beer. It’s good advice to find a reputable recipe and follow it exactly, then taste. It...

If you have two fermenters, split the batch, half with S-04 and half with US-05. There should be quite a difference in appearance and taste.

Ideally yes. I have tried. The valve I got from Amazon trips at the selected pressure but then continues to bleed off all pressure until zero psi which kind of ruins the point.

So I have a 1.060 OG brown ale fermenting with Omega Yeast DIPA (“Conan”). I fermented at 65 F in the keg with a blowoff tube and when CO2 activity slowed at day 3-4, I sealed the keg to naturally carbonate. Around day 5 I let the temp increase to 72 for a diacetyl rest. I’ve read that cold...

Made a 2.5 gal batch that turned out phenomenally. Used 3 lb Briess Bavarian Wheat Dry malt extract, RO with 125:125ppm SO4:CaCl, whirlpooled at 180 F 1.5 oz Citra, 1 oz Mosaic. 0.5 oz Galaxy and pitched Omega Yeast DIPA (a Conan strain) at 68 F. Once fermentation slowed, dry hopped with 1.5 oz...

You could soak some cinnamon sticks in maple syrup with a dash of vanilla extract, chili powder and sea salt. Then drop those into a carboy.

Will you add any adjuncts? I tasted a vertical of 5 different Black is Beautiful beers and most had one or more flavor additive. One of the best tasting had maple, cinnamon, lactose and vanilla.

Has anyone tried the commercial versions of this? Breweries all seem to be putting their unique twist on it, which is cool.

Primarily Yakima Chief Hops. I don’t think I can get Sierra Nevada fresh in Chicago, so I’m not sure the aroma would still be there. I am pretty confident I don’t have an olfactory deficiency.

Yeah I understand a stale hop is probably not a good reflection of the aroma but it smells exactly like an IPA I drank recently, so I thought there may be a connection. When I’ve brewed batches in the past, I have made it a point to smell each hop and I have a difficult time telling the...