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I'm after something that sort of toes the line between wine and beer (think DFH's Siracusa Nera, but not that dark and sweet), featuring the spiciness of a mulled wine. That's why I was thinking about co-fermenting wort and must together. A winter warmer is actually a fantastic idea for the base...

Bump for any advice before I just start slinging grape juice at my fermenter

When you say your cider is dark, what do you mean? Has it changed colors or is it just opaque from all the yeast? When I've done cider, it generally turned an opaque, brown-ish/yellow-ish color during fermentation, and would look normal again after clarification.

Just wondering if anyone has done this or could offer some insight, especially if you're familiar with brewing/fermenting wort and grape must together (or even if you have advice on spicing beers). I was mulling some wine recently and had an idea for a beer that featured those flavors. Probably...

This month's meeting is going to be very laid back and dedicated to group input for the year! I agree that they'll be happy to be included, and honestly I need their help to do my best for the club [emoji28]

We've done all of the above but "bad beer night," although one may argue that's just our "show and tell." Lol. I'm actually set to brew my winning beer in about a week, but I don't know that we have another prize like that lined up. Thanks for the reminder to look into it [emoji482] We're also...

Hi, all, What are some of your favorite activities or events that you've participated in with your local homebrewers club? Competitions, meet-ups, group brews, etc? What about topics for meetings/presentations? I was recently elected president of my local homebrew club, and our first meeting...

I love me some MO, but I've found that golden promise is somehow...softer? Its pillowy and delicate, a little sweet and a little crackery. Really nicely balanced. MO has a bit more in-your-face quality.

It's awesome. You end up with the fruity pungency of a NEIPA without being so sweet (or hazy, for that matter). This beer is a crowd pleaser for sure. With the new malt...we'll see [emoji482]

For the mosaic: this recipe calls for the first addition at 10 minutes, then huge flameout, whirlpool, and dry hopping. Gets plenty of ibu and enormous flavor. I accidentally added the first charge at 60 minutes once, which was ok but had a slight metallic quality from the bittering.

After 4 years of brewing, I finally joined a club earlier this year. As luck would have it, they were about to hold their annual competition. This year's prize was to brew with a phenomenal local brewery on their system and to release your beer in their taproom. After three rounds, I won one and...

It's honestly still a good beer. A bit spicy, a bit of mint, nice pils maltiness. I'll drink it, but might not show it off to any critics. For sanitizing the fermenter: how much is enough? It's plastic, but not scratched up. Do I need to replace it or just clean it? As for that batch of 007...

This was harvested yeast from a starter and made into another starter. Super clean, not repitched. I always boil, and I sanitize meticulously. I transfer into the fermenter by dumping, which of course isn't a sanitary transfer, but everything else is handled very carefully. That transfer occurs...

I've been using it at this exact temperature (and slightly higher on accident) without these esters. I expect some fruity English esters; I actually want them in these brews. This is definitely funkier than English.

I brewed another in a long series of SMaSH's, this time some local pils malt and Northern Brewer hops. I've been using WL007 for this whole series with mixed results (mostly my error, resulting in an acetaldehyde bomb). This one was pitched with a healthy, oversize, fresh starter cultivated from...

That is a pretty high pitching temp for US-05. I don't know that it would attribute to your lag, but I imagine there were a few unhappy yeasties.

Get it tested or use other water you know the chemistry of. See if that helps

Accounting for temp? Are you testing your pH before brewing? Had the water tested?

Are you adjusting the Lovibond for each grain in each recipe entered into Bru'n? This will make a significant difference.

I'll admit that I used to be that person. Lol. Nowadays I'm taking much closer care with my ferm temps.