I'm surprised the BL is more golden.
Yeah... that's the artificial color they put in it.
I'm surprised the BL is more golden.
This beer really comes around after a few weeks in the keg. Mine is crystal clear - the clearest beer I have ever made (also the lightest grain bill)! I never thought I would have a YFPW beer... but this will probably occupy a regular tap going forward.
Time to make my next batch of this delicious libation and hope to get it done next weekend.
How shall I jazz it up this time? Last batch I used experimental hops that were extra Amarillo like, but this time I may use Noble hops.
Is everyone using a starter for this? I want to try this brew but I've never done a starter before...would prefer to skip it
Is everyone using a starter for this? I want to try this brew but I've never done a starter before...would prefer to skip it
I've been searching around for a good, cheap, easy brew to please the masses for the holidays. I think I just found it. Looks to be the perfect brew to share in quantity.
Just pulled a glass off the keg - and again I have a sour flavor. That brew day I did a 5gal batch of a Grants Perfect Porter that also has a sour flavor..... Guess I need to look into my process and clean the heck out of everything for the next brew day...
One question - How long do grains keep? I work off a 50lb bag that lasts me 12-18 months and Im wondering if the grains could be causing some of this..??? could be grasping at straws too.
I did primary in glass with a foil wrap cover for 4 weeks - perhaps that allowed an ick into the batches.
I do wash all the equipment before i put it away and before use with diligent rinses to be sure there isn't residual soaps. I also use starsan and am extra cautious.... Thoughts welcome
I'm on board with this idea. I love mango sticky rice. Let us know how it goes.I'm planning to brew a batch of this soon, but do something a little different. Basically, I'm using it as a launchpad to replicate the flavor of mango sticky rice in Thailand. Here's the WIP recipe: https://www.brewtoad.com/recipes/mango-sticky-rice-cream-ale
WOW. 8lbs of mangos for 5 gallons! Do you make a puree or just drop in pieces? Very curios to know how this turns out. I have 10 gallons of this brew in the fermenter right now.
When I made my mango/red chile gose, I peeled/pureed right around the same amount and put it straight in the primary fermenter. Most of it floated, so when I was ready to bottle, I simply used a sanitized mesh strainer to scoop it off the top. It worked well, but I think there should have been more mango flavor, and I blame the fact that it was sitting on top instead of being submerged.
For this beer I'll probably make/buy chunks, freeze, defrost, and put them in a weighted nylon bag, see if that makes a difference.
Did the red chili flavor come thru...and how did you prepare the chilis for infusion?
It definitely did. I used ground NM red chile and cayenne in 50/50 proportions and stirred it into vodka. I let it sit for a couple weeks, shaking it every day, and then strained the liquid through a cheesecloth or coffee filter (can't remember which). I took a sample of the fermented beer and dosed it slowly with the tincture until I got the right heat level and then scaled it up to the batch and put that much of the infused vodka in the bottling bucket. Worked out great.
Only issue was that the bottom of the glass/bottle tended to be a bit hotter than the top.
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