Search results

Nice Ive made it twice as well and added brett brux second time around that was dry and tart but I enjoyed it.

Looks good. Were you happy with the flavor?

it is a pretty damn attenuative yeast.

That should be fine. The second batch I made I added the tea to the keg and racked the beer in to the keg so I cant see why it would be that much difference if you added it now. Sent from my iPhone using Home Brew

Great point Matt I've made Aqua de jamaica many times and I've used the hibiscus(jamaica) with added sugar to make it and it could definitely cause carbonation issues.

I thought it should work well in this beer and it does. Sent from my iPhone using Home Brew

a Uncarbonated sample of my second batch.I decided to add brett b to it because I can never leave well enough alone. This batch is even drier than first batch finishing at 1.002. It is very crisp, dry, tart and delicious even uncarbonated. Definitely another winner I might need to get a 3rd...

I did the recipe as posted except used Sorachi Ace hops and I can honestly say that while there is definitely a tart crisp flavor from the hibiscus the Saison yeast is there both in the flavor and the aroma. I'm looking forward to re-brewing it because 6 gallons went fast since everybody loved it.

Purchased the ingedients to brew this again. I have brewed 70-ish beers and this is among my favorites. I cant imagine it being better with alterations so i ordered Sorachi Ace hops so I can replicate what I did the first time. This went so fast it has to be moved ahead of other planned brews...

I used 5oz to carb my 6 gallons and it isnt very very well carbonated. I hate bottling I keg most of my beer but I didnt have an open keg when I brewed the Hibiscus Saison. Sent from my iPhone using Home Brew

The problem with this beer is everybody will drink it. My wife hates beer but has drank a few of these everybody who has come over has liked it. I am down to a 6 pack I can't believe how fast it went. Sent from my iPhone using Home Brew

You could use Pilsen dme in place of the pilsner malt as far as the flaked grains go that is another matter. this is from byo magazine. "But what does really happen when raw cereal grains and malted grains are steeped in a dilute solution at or above 160 °F (71 °C)? The starches and simple...

I drank my first 1 4 weeks after brewing and it was damn tasty. I am no expert on saisons though I've brewed 2.

I spilled some myself. its a nice color but not when it's on my wife's countertops as evidenced by her response to my spilling it. Sent from my iPhone using Home Brew

Press on the leaves with a spoon or spatula when straining them they hold on to quite a bit of liquid/color. Sent from my iPhone using Home Brew

Definitely boil the water steep the leaves and then strain. I klll the heat after it comes to a boil and then steep for 30 minutes which produced a nice ruby color in the beer. I dont see why you couldnt add the tea to the keg Sent from my iPhone using Home Brew

Mine finished at 1.004. I'm really happy with this beer and i'm sure you will be as well it's better than my first attempt at a saison which isnt garbage but isnt anything to write home about either. I did not cold crash nor would I bother to most of the commercial examples ive had are slightly...

I made a 1/4 - 1/2 gallon of tea with 8 oz of Jamaica flowers and the flavor is definitely tart. This beer is a winner I'll definitely brew it again. Sent from my iPhone using Home Brew

I made a tea and added it to secondary and this us the first time I used it in a beer. That said I wonder if adding it to the boil would make for a more floral flavor? Idk this just wondering if it might. Also cleaning the red color out my stock pot is easier than cleaning my keggle. Sent...

Mine has a nice tartness from just the hibiscus Sent from my iPhone using Home Brew