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Adding sugar won't raise the FG as it is mostly fermentable. It'll just create more alcohol. Try adding something unfermentable like lactose or maltodextrine if you want to raise the FG. Those will also affect mouthfeel and body. If you use brewing software (BeerSmith, BeerTools, etc), they...

I just recently built out some proper fermentation control. This summer, my apartment has been between 65 and 89 degrees, the latter being during a heat wave. I'd gotten pretty good with a swamp cooler, borrowing time in friends' chambers, etc but after 2 sub-expectation beers, I bit the...

Yeah. Apatite formation. :) Over my head, but cool to read about

In regards to adding Gypsum to the kettle, would adding Calcium Chloride ostensibly provide the same benefits? Since taking more of an interest in my pH, I have realized better efficiency and notice little things (like hot break and clarity) improving. @Yooper - which pH meter are you using...

It all went moldy? That sucks! I'll keep an eye out if this buy gets extended to more, but I'm still working through the 100# I got last time...

Yeah! I have a friend that lives just beyond Hoosick Beverage. I always stop in there while visiting - they have a fair amount of stuff that you can't otherwise find in Upstate NY, like Jester King and Mystic.

Glad to hear I'm not the only one who had that thought (and that I'm most likely not crazy). I'd be interested to see how the Trois Centennial Pale turns out, provided you get to try some. My club (Niagara Association) will be there with 15ish beers at club night. I didn't have much to do...

Just throwing out a weird observation: I brewed an all-Citra IPA with Conan a few weeks ago. Pretty simple grist, lots of Citra @ flameout and dry. Fermented at 62-63. It came out insanely fruity with almost a tartness to it. Very strong ripe fruit flavor and aroma. Last night, I had Evil...

Unfortunately no photos of the Mimosa brew on FB or their website. There is a gallery of them brewing Friendship & Reunion, which had blood orange, but no mention of ICU's and the amounts in the photos look to be pretty nominal for a 15 BBL batch.

Yep, that sounds about right... 1000 ICU = 1 gm/litre. 1 gal contains 3.785 litres. 5 gal is 18.925 litres. Therefore ~19 grams would be 1000 ICU, so to hit 500, you need roughly half that - 9.5 gm. The thing that confuses me, is that Mimosa contains fruit juice, in addition to the zest. I...

Tangello/Tangerine juice and zest (see OP). White Wine barrel.

Thanks!

I experimented with this a little bit. The lesson learned for me, is that the juice will add a significant amount of citric acid, which builds upon the acids created by Brett (brett doesn't make a lot, but some) to make an almost unpleasantly sour beer. I'll be taking another stab at it, but...

Sorry to dig up an old thread, but fishkingesq - I'm really curious - where did you source Kohatu hops? I'd like to get some.

I'd be surprised if there truly isn't Pearl available in your area. For example, Munton's Pale Ale Malt is Pearl. IIRC, Kimmich uses Fawcett Pearl, which I've been unable to source, but there are alternatives..

Echo the Alchemist/Heady sentiments. Also, Hill Farmstead if you can swing it. In Albany (well.. Cooperstown), Ommegang is a gorgeous facility. In Buffalo, be sure to check out Community Beer Works, which is a fairly new Nano. Really cool guys and make a handful of great beers. "The...

Om nom nom :cool:

That'll teach me to go from memory!

theveganbrewer: I took a look through your blog and Heady recipe. Looks really good, just one piece of feedback. 1 mL of Hopshot provides 10 ibu in 5 gallons of 1.050 wort. Given that the Heady clone's OG is 1.070, you probably need to add more like 8 or 9 mL to achieve 60 ibu (rather than 6...

What brewery is that? I'm in Buffalo and open to road-tripping to anything decent...