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Happy Hanukkah?

Sie haben den Reinheitsgebot verraten!!! --- This really got me laughing though. My wife bought this thinking it was like the summer "shandy" that I brew, which is basically a pale ale and lemon skins. She was horrified at the taste and dumped them out.

If you feel like being safe then by all means play it safe. But for the sake of argument, if a lethal dose is something like 8.5 oz and you have 0.5 oz mixed in 5 gallons of beer you are probably more likely to die from alcohol poisoning from the ethanol in the beer from the quantities that it...

Or even if it is comparable to the amount that you inhale from normal use due to rapid evaporation.

If you're doing extract then the Texas bock by AHS is great. That's where I started. Check their all-grain version recipe. That is what I started with and have only done a few tweaks to that one. Nothing super secret about the changes to AHS recipe but I don't have them with me at work. I would...

So if this ends up being too sour would adding some malto be reasonable at all? I am considering brewing a non-sour batch and blending them too, that's just more work and I already have some other beers planned. IF this is the best course of action, would another or larger raspberry addition...

I have not checked the packaging yet but I'm sure that this can be done in my current brew. I will be using Vintner's Harvest Raspberry.

I was planning on bringing down to final gravity, mixing well, then checking gravity again to get a +delta gravity and adding the new drop down to FG. I see the issue with trying to mix to solution so I'll probably go with a volumetric calculation method as you suggested. Is there any reason a...

Another question with this beer but outside of my original question: how about calculating ABV after a secondary addition like this raspberry puree? My first though was the delta SG in primary is used to calculate ABV of course (X), then the increase in SG after sugars added starts a secondary...

ha, I definitely was not thinking when I wrote in the title. --- fixed--- Ok follow up question, is it safe to assume it will ultimately be more sour after the fruit addition as well? Of course its added sugar but that should be consumed leaving behind the tartness of the raspberries.

I'm currently making my first kettle sour beer that will have a raspberry fruit addition after primary fermentation. I've been tasting samples periodically while its been souring but I'm wondering how this will compare after the yeast remove the sweetness and turn it into wonderful alcohol. I...

This one turned out pretty great. Shiner Bock, in my book, is one of those beers that I can drink anytime and works for most people who visit my house. With MJ54 I can make this all year with very little effort, warm ferm, and as you can see from the SG curve, a quick turnaround.

These taste like session beers. So that's often how they are consumed... At least by me.

Cool on both accounts. I'm not a native to TN but I like it, living in the Farragut area. I'm a regular in that thread as well. I kegged a shiner bock clone brewed with mj54 recently, I should be finishing up my saison on tap to make room for this one in the kegerator this weekend... maybe even...

I think I always finish really dry with US-05. I know a lot of people seem to like using California ale or hybrid yeasts for cream ales. Like WLP 001 and Wyeast 2112. Which makes me wonder how Mangrove Jacks 54 would go? I have always considered it to be the cheaper, faster, pre-dried version...

cut it with bud light ;)

So the MJ45 tore through this Shiner Bock clone. Krausen added some variance in the tilt readings in the middle but this was basically a full fermentation in 2 days. I think I'll call it Jack's Shiner.

So I have a Shiner Bock clone going now that I have been wanting to try with MJ 54. Two days after pitch and we have gone from 1.046 to 1.014. I really wasn't expecting that kind of speed but it looks like I may be able to keg this one in under a week.

I have not used a kveik strain but from what I heard Voss is one of the more neutral flavored strains. Please let me know (or this thread) how it goes with whichever kveik you use.

I've tried asking that question around HBT but I've never heard a response. Somebody has to have tried it right?