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I don't think you need to sour mash. A lot of tartness comes from the fruit, not the yeast. Avery just uses Hoegaarden yeast, so Wyeast 3463 or WLP400. The passion fruit is very tart itself. Actually, the first time I brewed this, I thought it got infected because it was so sour from the passion...

Just 50% 2-row, 50% Wheat Malt. For 5-gallons at 72% efficiency, that is 5lbs of each. Since posting this, I have decided I like using 2 packets of passion fruit way more than 3. 3 packets is just a bit much, even when I doing 6-gallon batches.

I like to brew Avery's White Rascal Recipe as my base beer, but you can do any wheat beer as your preference. At flameout, add either two or three 14 oz packets of Goya's Passion Fruit Pulp. I can always find some at the frozen section of a Mexican market. There are other brands I have seen, but...

Thanks for the replys! This was a late March brew, so I am losing hope that time will fix it. I will start the experimenting...Maybe some oak, bourbon and lactose for a barrel aged milk stout kind of flavor. Appreciate the input!

I did a bad thing.. I did not vorlauf and now I have a stout with a bitter / astringent aftertaste. Thanks to searching this forum I was able to figure out where this off flavor came from. However there weren't many suggestions how to salvage a beer with this flaw. My stout is in my keg...

My main issue with the tap-a-draft system is its inability to force carbonate. Also, while naturally carbonating, a layer of sediment forms that gets sucked up while dispensing. The ability to force carb would eliminate this as well. While looking into possible approaches in force carbonating...

I recently brewed an American Wheat with Goya frozen passion fruit pulp. At my typical 1.2lbs per gallon, it was far more fruit forward than any of my other fruit beers with the same ratio. So perhaps, as you suggested, potency is a factor as well.

Thanks for the responses guys! I used 4 brewers best tablets. I'll wait till next week to get me to a full 4 weeks of bottle conditioning before I do anything to the beer.

I am having a BIG family get together in 2.5 weeks from now, and I decided to brew a stout for it. I, for some stupid reason, chose to try carb tabs on this batch. After two weeks, there was very little carbonations. I waited a week, and there was no more carbonation at 3 weeks than at 2. I...

Thanks fuzzy! Gonna be hard not to think about it for two weeks but I'll do my best :mug:

I brewed my first beer this past Monday, NB's Caribou Slobber. The kit came with dry yeast, which I rehydrated for 15 in room temperature distilled water then pitched. The airlock bubbled moderately for about a day and a half. The last two days it had been bubbling maybe once a minute. Today...