Search results

Going to do a fruity/tropical APA and want to try 2-3 New Zealand hops for it (or maybe citra plus one or two from NZ). Which combo of New Zealand hops do you think works best together? Motueka is the only one I have used a few times

Actually yea I might do omega hornindal now that you mention it lol

Yea I was probably going to throw some US05 in it. Considered doing one of the fruitier kveik strains as well

I realize this is probably irrelevant to most people but if you were going to enter this into competition which is more appropriate? Or would it just depend on which ended up being the dominant flavor?

Thanks for the response! I’m not 100% on the yeast selection yet as I haven’t used a Belgian on a cider before. A lot of people like belle saison yeast for ciders but I’m not sure if that character is what I’m going for. Looks like some people have had good success with t-58 but I haven’t found...

Hi everyone, I’m hoping to make something similar to Tampa Bay Brewing Company's “Reef Donkey” or MIA’s “Mega Mix.” If you haven’t tried one of these, they are American pale ales with super fruity hops (and they’re awesome). TBBC has said they do reef donkey with citra, motueka, and ekuanot...

Since there’s a lot of witbier brewers in here I figured I’d ask this here. I’m going to make a Belgian white cider. No boil so I’m not sure how much spice to add as it will be in the fermenter instead. Was thinking I’d go low, maybe 0.5 oz coriander and orange. What do you think?

Awesome will do. I have not heard that before, thank you for all the info that is really helpful

By kettle finings do you mean things like whirlfloc? I’ve always added it at 15 minutes

I actually bought a Milwaukee one this morning from my local shop! I went with the handheld “pen” version instead of a standard one with a replaceable probe like yours. I work in a quality control lab for my day job so luckily I’m well versed in ph probe maintenance (unfortunately that also...

Some really great labels in this thread! What software do you all use to make these?

If you do add to it please let me know how it goes! It’ll be a couple months before I try this I imaging

I’m going to order some lactic acid and a ph probe tonight

I try to catch it all with a strainer/cheese cloth combo but I’m sure some got in there. Is this something that can be removed with fining? The sample I was tasting was not clear at all yet (it looked clear in the fermenter so I thought it was chill haze). I added gelatin tonight to it

I’m going to try to master it. I have a question that came up from another post I made. When I see a water profile on a recipe or in a book is that the concentration of the brewing water to begin with or the desired concentration after the boil? I thought many of those were attempting to mimic...

I live in Florida and don’t have the best water. I tried the 50/50 approach you do but I wanted to try controlling the water for this one. Prob should have not haha

So @Yooper the varying degrees of harsh bitterness I get in many of my beers could be from me not adjusting my mash ph low enough? I really didn’t think it would have that perceptible of an impact on flavor I thought it was mostly about mash efficiency and that hasn’t been an issue for me so I...

The packages I got were the same as the default numbers but maybe they weren’t accurate

Ok I did not know that. I pulled the water profile from the “mean brews” video on the style and assumed it needed to be there. I adjusted all the water I was going to use to the profile I listed, not just the water for the mash so I sparged with that as well. If you need to have pure RO for the...

Maybe it is all a pH issue, not going to lie the ph probe is on my brewing wish list that I haven’t gotten yet