Coppinburgh
Well-Known Member
Just brewed this again Sunday. I'm good for 4 batches of this a year. Great recipe!
I would scale back the hops, the hop schedule is based around maximum extraction and flavor profile.
Just finished making this - been on my list for a while. But... ended up having to substitute saaz for the motueka, cascade for the sorachi ace, Wlp 300 for the yeast. Bad recipe to try a new lhbs for ingredients I guess.
Also forgot to get a lime so used a combo of lemon zest and lime juice. Oh and my mash temp dropped from 158 to 152ish over the 45 minutes. But had better than usual efficiency - the hydrometer sample was really nice...
So a version of the original - we'll see how it turns out!
Just finished making this - been on my list for a while. But... ended up having to substitute saaz for the motueka, cascade for the sorachi ace, Wlp 300 for the yeast. Bad recipe to try a new lhbs for ingredients I guess.
Also forgot to get a lime so used a combo of lemon zest and lime juice. Oh and my mash temp dropped from 158 to 152ish over the 45 minutes. But had better than usual efficiency - the hydrometer sample was really nice...
So a version of the original - we'll see how it turns out!
I have eagerly awaited to brew this champ of a beer, due to my lhbs not having some ingredients (mexican craft beer is just getting started and finding somen ingredients is plain difficult)
A really noob question. Iprepared my own limeade with natural lemons water and sugar. Its been three weeks since this pretty lady has been fermenting and... oh surprise, the smell is kinda gross.
I sense sone hints of dill pickles and fermented lemon.
Is this normal? Does this also happen by using the storebought limeade (i dont know if its 100% natural or has some artificial lemon flavors), or are my lemons too organic and natural and rotted in the fermenter?
Any comments would be greatly appreciated
Happy brewing!
I thought any splashing after fermentation started negatively impacted the beer. I not sure wheree
I actually used safbrew WB-06. My lhbs was out of the liquid yeast for a wheat beer. They recommended the yeast that I used. Hopefully it'll be good.
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You should be fine. Like you mentioned, it'll be a bit different since you didn't use a hefe yeast, but I suspect it'll be tasty either way.
What was the date on the yeast vial? Starters are typically considered best practice, but they're not always necessary so there might be something else at play here.
I don't have the exact date, but it expired late July
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