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Airlock is going crazy with activity, and there is a very strong lemon odor coming from it, I’m beginning to wonder if I overdid it with the zest addition 😅

Cucumber cocktails are seriously under appreciated, they taste so fresh!

Update for those curious: I brewed this beer yesterday and this is the recipe I settled on: 5 lbs white wheat 4 lbs 2-row 0.5 lbs vienna 0.5 oz magnum @ 60 (~25ibus) zest of 4 lemon just about a minute before flame out (70 g) Wyeast 1056 2 lbs peeled and diced cucumber added in secondary...

Cool I’ll give this a shot. Haven’t used lemon drop before but I got a nice lemongrass flavor from sorachi ace before

Do you have experience with using zest in that way? I’m not sure how much to put in the boil, maybe just the zest of 1-2 lemons?

Hello everyone, My inspiration for this beer is my favorite summer cocktail: cucumber vodka mixed with lemonade. Truly a thirst quencher and quite dangerous as it is very easy to drink. I wanted to try to make a wheat beer that captures these flavors but I’m not sure how best to do it. These...

I’ve heard the black rice will give you a purplish color but not sure if it lasts

I did one with 3 lbs jasmine rice, 3 lbs barke Pilsner, 3 lbs 2-row. Sorachi ace hops and 34/70. Pretty good beer

So I’m hoping to make a sort of experimental beer. My favorite summer cocktail is cucumber vodka in lemonade and I’m going to try to make a shandy inspired by this. If you have ever make something approaching leinenkugel's then please let me know how you did it! This is my plan: 6 lbs 2 row 5...

Here are a few of mine, still haven’t printed any off

How did this turn out for you? I was reading through this thread and was thinking of making something similar but with an American wheat yeast or even US05. I feel like the banana/clove from the Weiss yeast isn’t something I’d necessarily want

Has anyone been able to make a decent clone of this? I know NB has a kit but I figured I’d check here. I’ve seen a lot of people make a basic wheat and then add lemon in various ways but I haven’t found anything saying what they made was as good or better.

How did this turnout?

Yakima has Riwaka again! Ordered 8 oz this morning, excited to try it out

This is what I was thinking. My current new cider I want to try is Brazilian roasted pineapple cider. I’ve heard fermented pineapple is rough so I will prob make the cider, let it sit for a month or two, then stsbilize and rack onto the pineapple so I can get the flavor without the secondary...

Really? I’ve heard ciders really need 3-6 months to be great. Also what if I’m adding other fruit in the secondary?

I don’t have great temp control, I’m using a tub and ice bath to keep my fermentations colder than room temperature. Once fermentation is completed and I rack it into a glass carboy for secondary/bulk aging, how important is temp control? Is it a problem to leave it at room temp when my Florida...

Awesome, I kegged the one I made. It definitely came out interesting but not what I was shooting for. I think making a tea instead of a tincture was the wrong move, I will be trying it again with the tincture method.

This sounds great. Did the tartness of the cherry juice you made the simple syrup with come through in the end?

Excellent thank you