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Just tasted this today...smells and tastes just like a sour beer. The flavor is a little weak so im thinking adding more hibiscus to the batch maybe more razz or razz extract to boost the flavor.

so I added the fruit to the secondary and added pectin after...NOOB mistake i am guessing. Now I am 7 months into the sour beer process and the puree is floating to the top, bubbler has restarted with a white pectin skin forming......not sure what to think. I have made wine before and the skin...

So I am back with an update or question really.....I used canned raspberry puree when i made the wort. It is in the 2ndary fermenter and the razz puree from the bottom is floating to the top. Should I be worried? or is this a good sign and once all the puree has floated to the top, should I...

I have 4 oz of Apollo wondering what would be a good hop to pair it with or a good extract recipe would be....any suggestions? IPA or a Pale Ale??? Thanks

Agreed if you make an IPA your taste buds will be on overload with hops once you keg it they really mellow out and the marriage of hops and grain really comes out....don't trip just age it for 2-3 months....my Scotty tasted like **** the first pour and now I can hit all the flavors I was...

How long after a blow off would a beer be considered contaminated?? My cake was still moist and CO2 was blowing out. I added a blow off valve .....just wondering

I would only do recommended carb drops as I did 3 in a 22oz and the bottles turned into grenades so be careful....If that were me...I'd go drastic empty the beer out into a bucket resanitize bottles and apply diff caps and add 5 oz of boiled corn sugar swirl it around in the bucket ....if you...

Just racked the sour razz removed the rose hips and the hibiscus looks and tastes like it should =) after removal a little over 5 gallons. Will keep you notified on progress ..kinda excited =) 6 more months

So I bought some lager yeast from my local beer store.....not sure how it will turn out but here goes nothing 5 oz 10L crystal 6 lbs LME 2 oz UK Kent Goldings Simple.....we shall see what happens!!!!!

So I downgraded the hibiscus to 1/2 cup as I ran out of room in my 6 gallon fermenter. It was a violent secondary ferm however it only lasted 2 days so its back to normal. I will lose about a gallon during the next racking but that isnt for a few months at the very least. Smells and tastes quite...

yea I have a grim reaper IPA that its a winner and I was looking for a grim reaper/ghost rider handle...they dont seem to have one. My next alternative is to saw a square and buy a figurine and epoxy it to the wooden block, paint the block and prep it for the draft tap. Hard to believe with all...

Every Ale I've made with 6-8 lbs of malt extract ends up around 1.060-1.065 OG. I take the measurement before adding the yeast and the fruit. Regarding the volume after you rack you lose a fair amount of liquid with trub and yeast crap left in the primary so in a 6 gal carboy you should have...

Sour Raspberry Pale Ale Steeping Grain 1 lb Crystal 10L steep to 150-170 degrees and remove grain bag Fermentables 3 lbs LME after steeping 3 lbs Pale Malt Extract (15 mins left into boil) Bring wort to boil Hops Add 1 oz Pacific Gem at 60 mins Add 1 oz NZ Hallertau with 5...

I used a 1lb of maltodextrin in a cream ale since I don't have a keg yet it seemed only natural to attempt it so we shAll see how it holds up during the aging process....also added a pound in my galaxy IPA for a creamy finish so time will tell. My mantra when brewing is go big or go home!!

Yea I agree if you are doing a Falconers Flight IPA stick with the Hop 100% swap the Ahtanum with more FF

So my sour raspberry pale ale goes a little something like this...makeshift recipe from santa cruz brewery 1 lb Crystal 10L 5 lbs ultralight malt extract 1 oz hallertau 1 oz Pacific Gem 2ndary fermenter 1 can raspberry puree 1 lb hibiscus 1 lb rose hips 1lb maltodextrin Fingers crossed this...

Hey there So I tried this sour raspberry sour ale at the Santa Cruz brewery a few weeks back and purchased some of the noted ingredients...hibiscus and rose hips. My question is how and/or when would I add them. Do I add them during the boil? Do I add them in the secondary fermenter...

Yea I have to agree with the previous threads...baking yeast vs home brewer yeast....go with home brewer Cider Yeast. This guy at a 49er game had this home brew concoction that tasted like caramel martinellis ....all i can say is YUM...great job!

Yea I have to agree with the previous threads...baking yeast vs home brewer yeast....go with home brewer Cider Yeast. This guy at a 49er game had this home brew concoction that tasted like caramel martinellis ....all i can say is YUM...great job!

That makes sense....i was curious as this girl and I were talking and she was telling me to move from bottles to kegs and use nitrogen to move my IPAs through the tap and I was like are you kidding me? I have heard of (as you mentioned in the above thread) moving guiness and other creamy beers...