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Hmm... is there a way to see the prices?? I was looking at more aseptic puree, some grain and hops and if there is a canner I might be interested in that too.

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Interested in just selling it?

Some great info here... thanks

Isn't the point to make soft water to give that nice pillowy texture? And, if I am not mistaken, soft water has minimal amounts of calcium and magnesium, so technically we dont want to add those, right? I think potassium levels need to remain pretty low too, for a few different reasons (I think...

well, the question was can you add chloride without all the salt or does it not matter?

calcium chloride IS a salt.... all those are actually.

How do you add chloride without all the salt??

or do you think that the fruit should ferment a bit? and if so when and at what temp and for how long? Any idea how much puree to add to 10 gallons of beer??

Yes, I totally would use good belly.... I was planning on cold "conditioning" the fruit puree, as they stated that they do. I figured I would add it closer to the cool/cold side, after crash cooling. That way most of the yeast has dropped (and will be dumped), there wont be a lot of...

I will definitely try that souring method, thanks for the input ! I dont want a ton of sweetness (maybe a little just to combat the tartness), but the banana thing sounds interesting as far as mouthfeel is concerned (not sure I would ever do it tbh, but interesting non-the-less). I imagine if...

That is pretty much where I am then!

Has anyone had one of these Blender series beers from New Park Brewing in Connecticut? They claim that the beer is a berliner weisse beer but is conditioned on "massive amounts of fruit". They also mention that due to the fruit content, the beer MUST REMAIN COLD unit consumed. This seems odd to...

That was difficult to see my response (above) due to my mistake of putting my response in the quote window, so here it is in an easy to see way: How much (hops) do you recommend (for dryhopping)? Note that of the 6 Oz of hops I dry hopped with, 4 of those were cryo hops, which effectively are 2...

LOL.. yeah, I used to agree with that. That is, of course, before the NEIPA sub style, if you want to call it that.

I used imperial organic yeast called juice. The keg probably had like a half gallon of beer left but I just shook the keg and did a quick pour and big difference. It came out turbid. I don't know why I didn't try that before but I guess I will need to do this from time to time in the future...

The first 2 kegs were slow carbonated at 10psi which is what I dispense at and they both ran with no foam. The theory of the beer in the tower being warm and causing the foaming doesn't make sense since those first 2 kegs were fine. I am using the same 2 kegs just with different beer in them. I...

So.... I have a kegerator foaming issue. I have a dual faucet kegerator and let me just say, the way the tower is configured, it is a SUPER PAIN IN THE A$$ to change out the beer lines. I mean I really really hate doing it. I did it about 2 or 3 months ago and it took me hours to get it done...

how did your El Dorado/Azacca/Lemon Drop come out? I have yet to use any of those... (I know, I am a little behind the hop times)