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This is the answer I was hoping for, I wanted to be able to get away with some store bought sparkling water lol

I’ve never used amoretti anything so I’m sort of at a loss on this. It says it’s purée not extract but it’s so thin that it seems more like an extract. How do you normally dose this in a beer/cider? Also, watermelon is such a delicate flavor, I don’t really know what this would be good in, what...

Did you boil and carbonate water for this or did you buy some flavorless sparkling water?

Ah that makes sense, not sure where I heard that before

I think part of the reason to brew the beer at a higher strength and then dilute it is you have a healthier fermentation at the higher gravity. An American lager that starts at 1.065 will have a healthier and more complete fermentation than one that started at 1.035 for example and if you dilute...

Maybe using a vacuum degasser that they use in winemaking would work well but if I try it I think I’ll stick with boil and then carbonate the water to minimize DO like the last person in that link, definitely not looking to buy any of that expensive equipment in the article. Thanks for the link!

Thats some great info! When you diluted the beers in the bottle were you bottle conditioning or bottling from a keg?

My understanding is you boil the water first which sterilize and drive out O2, then add carefully add to keg without introducing oxygen. I haven’t do t this before but I think that’s how they do it

American macro beers are often made at a higher strength and then diluted to the light abv level. At the homebrew level you could make an American lager (1B) and dilute it to an American light lager (1A). Can you pull off the same thing with the Czech beers and make a premium lager (3B) and...

If I wanted to utilize dip hopping in an APA or IPA should I replace the hop stand/whirlpool addition or replace a dry hop addition or is it best to do hop stand, dip hop, and dry hops all in the same beer?

I haven’t participated in this before so I was wondering if they said how many beers go to the final round in each of the categories. Is it something like the top 3 in each category at each regional site go on or something like that?

I’m going to have to try an extended hop stand I think. Last time I did one for just 15 minutes at about 75c. Do you add those hops once you get to that temp and then hold it for 30 minutes? Have you tried a hop stand longer than 30 minutes?

Malt bill and bitterness put it squarely in APA territory. These days if you want to compete with everyone else the APAs need to have big dry hops lol

The last APA I made had 1 oz at 10 minutes, 3 oz in a 15 minute hop stand at 175 f, and 4 oz in a 48 hr dry hop. Think it would be more beneficial to move the 10 min to flame out or add the hopstand hops at flameout so they enter when it’s hotter?

All kettle hops are loose. I dry hop in bags or cylinders

My IPAs and APAs get big hop additions at the end of the boil and dry hops. They have awesome aroma but are severely lacking in the flavor department. Both have hip additions at 10 or 15 minutes as well that I thought would help with this issue. Someone told me before to do a blend of cryo or...

This sounds like a really interesting style, I might have to try making one sometime!

Thanks for the response! This was my first hefe, did a triple decoction and the banana aroma was very strong coming out of the airlock when fermentation was at its peak. I kegged it yesterday and am hoping to enter it into a comp later in January!

I keep seeing online that the banana character in a weissbier fades “quickly” but no specifics on how fast. If I wanted to make one for competition, should I be trying to have it done immediately before I need to submit bottles. Or will it be good a week out? A month?

Would that be the Lamonta??