10 month expired yeast would do it
At that point I'm not even sure a starter would have done you much good.
No no no haha it expired in two months haha I'm not that dumb
10 month expired yeast would do it
At that point I'm not even sure a starter would have done you much good.
Brewed this roughly one month ago with Nottingham because local store was out of wlp hef yeast. It turned out great and is a perfect summer beer. For those of you who used grapefruit juice and have had harpoon big squeeze any similarity? Thanks again for the recipe
I have a keg of the grapefruit version on tap now and it's absolutely amazing! It's been awhile since I've tried the harpoon you're talking about so not sure I can do a proper comparison other than to say this one is definitely better. I would have to guess that harpoon uses a substantially different yeast and perhaps even a grapefruit concentrate?. IMO the yeast is really the heart of this beer. I've made it with others and, while they were all good, it just wasn't the same.
I brewed this finally after I tracked down some moteuka hops. The hefe was decent, I found it needed more of the limeade. I started putting a splash or two of the limeade in a glass and then topping up with beer and it made it really pop. Next time I would add a second jug of the limeade when I rack into my keg. I also added the first bottle of limeade after 3 days and I was fine
I screwed this up and didn't get to add the limeaid uptil about 12 days after ferm. Ferm did not kick off after it was added. Should I be worried ?? How long should I let it go before kegging??
Thanks!!
There is a lot of leeway with this recipe. I have brewed it many times now in different ways. It is best as it is presented here: with the juice and mashed appropriately. I have mashed as low as 150 and it was fine. Shoot for 153-4 and you will very happy. I do like the grapefruit version too for some extra zing but the lemon-lime is so smooth and everyone loves it. A mix of the two would be good, though not really necessary. I have bowed with dry hop, no juice, Cali yeast, american hefe yeast, etc.... All are very drinkable beers and enjoyable. Not as good as the original though. I currently have a one gallon batch with raspberry that I am looking forward to trying.
Anyway, try to follow the recipe as close as you can the first time. You will definitely be rebrewing this beer. That's when you can start playing with things.
Was it ever stated what the ideal fermentation temp should be?
Are people getting typical hefe clove and banana flavors?
Mine did not. Due in large part to fermenting at 62 degrees most likely.
Was it ever stated what the ideal fermentation temp should be?
Are people getting typical hefe clove and banana flavors?
Mine did not. Due in large part to fermenting at 62 degrees most likely.
So what is the final ABV after adding the limeanade?
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