Recent content by MaCheFai

Do you recall how much you added? I was considering doing this given all of the adjuncts I'll be adding. Were there any off flavors because of it? I read a number of posts regarding a bad sulfur smell due to the SO2 released as a result.

For future readers. here's the recommended dosages per Oregon Fruit Co: Fermentation Fruit FAQs - Oregon Fruit Products Our customers typically use 1/2 - 2 pounds of puree per gallon of finished beer. So, for a 7 barrel system (217 gallons), you could use 109 lbs. or all the way up to 434 lbs...

Did you add directly to the serving kegs? Maybe i'll drop mine down to 2 cans in my 4 gals. So just a touch under your %, especially since I'll also be adding other adjuncts too. How was the flavor of the blackberry? I was going to mix blackberry and raspberry.

Whoa! Thanks for sharing that pic! Each one of those cans are 49oz, right? what was your batch size? Might have to scale back my puree addition! Which flavor purees did you go with?

As a side note, I found this Smoothie Sour recipe with an included step by step by Oakshire Brewing. I'm currently souring mine right now to be modeled after it a bit, marshmallow fluff and all! They use about 40% puree, but I'll be closer to 25%. Found this detailed write up super helpful for...

I have one of these that works well: Diptube or Racking Cane Filter Screen 300 Micron Been wanting to try one of these: Hop Stopper 2.0 Keg Edition (1-pack) but I suppose you could even use one of these too: Floating Dip Tube Filter Attachment | MoreBeer

How'd this turn out? Was thinking about making one of these at about 35% puree. Would love to see your recipe and how it turned out for you!

To come full circle on this, for anyone looking for in the future, I ended up swapping dextrose for DME, pulling out the cocoa nibs, and added extra dark chocolate. Added 8oz of baby ginger which was demolished in a blender and added at flame out, with a good amount making its way into the...

Okay, just reporting back on my attempt at this. I deviated a bit, but kept to the overall framework. I went with 3.1% of 80L and 45L Crystal and .4% of midnight wheat, estimated color was 13.5 EBC on Grainfather. I also did mine at 7% ABV, 60IBU's, and fermented w/ Lutra. It was 1 week grain to...

Thanks for the insight and pic. Color looks spot on! I noticed throughout the years the OP went to midnight wheat, but from what I interpreted, it's only 1 oz for 6 gal. You sure it was 6oz you used?

Hey Guys, Finally got caught up on 12 pages and like 8 years of red ipa talk on this thread! What's 1 more year!? Was planning on brewing this this weekend and was hoping to try and get a nice bright ruby red color out of this. I've noticed in many of the pictures, this recipe varies in color...

Looking back on an old instagram post of mine, when I used to bike out to their orig Herndon location (and could actually pull up a stool there), my 4 fav's were: 2x Orange Starfish, Laser Raptors, Bringing Sexy Back, and Stellar Parallax. And what's funny to me is, even 5 years later, those...

Thanks for the tips, I agree with pulling the chocolate, and I have honey in there too. Was just using the dextrose to boost the abv since theirs is 10.6%. And have you used ginger in the boil before? I read online it can get very bitter.

We recently had this amazing stout from Hardywood: Kentucky Christmas Morning | Hardywood And wanted to take a stab at replicating this delicious gingerbread goodness. I put together the following recipe and wanted to get everyone's input. I basically combined a Dragon's milk clone recipe by...

Sorry to resurrect an old thread, but I just brewed this yesterday, color looked really light, even after the first 60 mins of the boil. I ended up adding 4oz dark DME as a late addition to help compensate and it looked more inline with what I would expect. I also revised the hops based on the...