Recent content by Sonja Dewhurst

I tried this last weekend. Basically did the following Brought water and immersion chiller to boil for sanitization Added the juice of a lemon to bring down pH Added in 12grams of hops (Citra, El Dorado, Galaxy at 4grams each) while starting to whirlpool and killing the heat. 5 minutes later...

Sorry for the confusion, I used 3 or 4 nutrient additions of Servomyces. I meant just cheap 100% clover.

What are some of the breweries you liked up there? We have been thinking about spending a week in KC.

I did a hot head (omega) mead with just clover and kept it in the 90's. It was very tasty in about 5 weeks and is still great 8 months later.

All great information! I love it thank you all!

Thanks for all the feedback! I'll spend a little more time researching but, there are lots of great ideas.

What do you guys think about this simple ESB? Is there anything you would add or change? 9lbs Maris Otter 2lb Golden Naked Oats (not flaked) 1lb Crystal 80L 1lb Special B 0.5oz East Kent Goldings at First Wort 1oz Fuggle @ 25mins 0.5oz East Kent Goldings @ 15mins Mash at 152F with...

What are some of your alternative Cleaners? I feel like most people know about PBW, B brite, oxyclean free, and even barkeepers friend in a pinch. What else is out there? What have you had luck with?

What does everyone think of the omega bayern lager yeast? The homebrew shop has fresh packs, the wyeasts were not from 2019.

Would it be a schnapps? No, maybe not, that would have to be distilled. Probably closer to "Kilju" or Pruno prision wine. I would stick to a forgiving yeast. Maybe SO5 or a kviek.

Lots of options, thank you guys! Looks like I need to bury my nose into some research here.

I am thinking about something malty, maybe like 45% munich malt 30% pilsner malt 20% vienna malt 5% caramunich II .5oz Saaz .25oz Magnum at 90min .25oz Magnum at 20 min What yeasts does everyone like to use and at what temperatures for something like this?

Raspberry and Strawberry Berliner Weiss. Fruit is so hard.

Happy Friday everyone! I'm looking for some books and websites that are fact driven for learning more about kombucha. I am slowly building up my SCOBY with mini batches from local raw producers and really want to learn a bit more before making a big batch! What are your favorite resources?

Interesting, adding another grate.