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Thanks for the reply. I've been brewing beer for a few years (mead since much longer), and always happy to experiment new stuff. Either for my own personal leisure, or as a potential vessel to showcase my hops. After doing a first try, though, I'm not leaning more for the former than the latter...

Yea, there's some stuff that can be good for cooking, but not so much to drink or eat straight out of the bottle. For example, well, most condiments. I know some would, but the idea of chugging down ketchup disgusts me. I also dread most herb beers, haven't really had the misfortune of tasting...

Hmm, that's an interesting idea. I hadn't considered caramelizing the onions first. I do think oils are generally prejudiciable to a good brew, but I don't recall why, and if it would apply in such a case. I could cook them in malt extract as a sugar source, too. And while I don't use much...

I've searched a bit, and I don't think the topic has been covered. There's some threads about hop-derived onion aroma, about pairing cheeses with onions, about lactofermenting onions... but not about onion beer/wine. Has anyone here done it? I wouldn't expect it to be really pleasant to drink...

It'd be pointless to lengthily debate semantics, but to me, 4.5-5.5 ABV is just a regular beer. 3.8% and fairly dry makes the brew much less caloric, which is great when one's spouse tends to guilt about that (ethanol is a huge source of beer's calories, the other being residual sugars). I've...

Well I converted that recipe to extract, with some pilsner LME and Crystal20, maybe a tad less IBU (closer to 20) and a tad more ABV (closer to 3.8%), but it was pretty good. Slightly thin, but really acceptable. I'd probably add just a hint of dextrin. In this version dry hopping was with...

I'm looking for some tips elaborating a session IPA. Or Session APA, or EPA, or pale ale, or however one wants to call it (google-fu seems to suggest some controversies ;)). I've looked through google and the search engine here, but with mitigated results. For of all, to describe what I'm...

Well, yea, but before going to green, it never passed by blue. The must was not very light-colored, so any blue from the clitoria gets mixed with the red from the malt. I'd have to try again with an american light lager malt bill to hope getting something closer to blue. pH was certainly a...

I've never really gotten that from Citra or Cascade, though a few accounts do mention them for Citra. Same with Cluster. I've seen a few people say Simcoe has it. It's not in any of the more "official" descriptions I've seen, though. Brambling Cross, Brewer's Gold, Gelena, and Legacy are also...

Well I did a red ale/english IPA -ish recipe, with water from my well (sulfurous), amber LME, crystal 60, Nugget hops for about 30 IBU and dry hopping, and... over 50% of it derived from white table sugar (I meant to do like 30%, but... oops). To me, the statement that over 10% sugar leaves a...

Looks nice. How did it taste, though? Also, to the suggestion of using other dyes, that's no fun. This is what I had gotten with 3lb of pilsen LME in a 5 gallon batch, and 50g of BFPB. Far from blue, but still nice.

I don't think you can have water that's alkaline enough to offset the acidity of the fermentation to be had (unless being so alkaline even the yeast won't survive and thus won't ferment).

I tried adding sodium bicarbonate to a small sample of this... after dumping a lot more sodium bicarbonate than there was liquid originally, I still only got green. Obviously, it tasted gross. Still, my wife likes the color of my Clitori'ale, so even if it's not blue, it's not an utter failure. :P

Do we really want to know? ;) Also, here's my result. Well water + pilsen LME + Boadicea hops + clitoria. About 3.5% ABV. Not anywhere close to blue, haha! I'm tempted to just make blue hop infused dilute vodka. XD 95% ABV alcohol, distilled water, hops, clitoria, dilute to 3.5-6.5% ABV or so.

Yea, I think mine's turning that color as well. Still pretty sweet.

Thanks for the details. I know just about nothing on nitrogen-gased beer.

To be clear, though, purple can be cool too. :P

Making purple beer is easy, though. Making something that ends up at about a neutral pH but that's still tasty? Seemingly, from what people report, there's the challenge. on a different line of thought, it occurred to me that "carbonating" with nitrogen might help reach the target, as it'd...

I think maybe he's saying the pH of the starting water doesn't matter, as if the buffering capacity is low then even a high pH water would turn acidic after the mash? But I'm not sure. In any case, I use a water softener, now, so I'd have to analyze what that yields. I know there's a lot of...

In either case, no, I don't recall the specifics, didn't bother to get a new test done yet. Might later. Did buy pH testing strips, but then realized the window is really narrow on them. So far, it's still bubbling away. If the final result is interesting, once I'm there, I'll try and go for...