I too am unable to get a password.
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This thread has me thinking of an idea I had a while back that I wanted to try. I was thinking of trying to brew a hard lemonade using DME as my sweetener. By using a yeast that doesn't attenuate very well (like a wine yeast) you could keep it from drying out completely but still be able to bottle prime. I'm curious how much lemonade character makes it into the finished beer at this ratio of lemonade to beer.
Currently fermenting an American Wheat ale (extract) only using primary. 1) When should I start to check OG?
2) OK to use auto syphon to get the beer out to check (turkey baster won't fit into the carboy)?
3) OK to drink my sample?
4) once it has hit the target OG is there any point in keeping in the fermentor any longer?
So, where are the hops? JK, but I would use Centennial or Cascade for the FWH myself and maybe bump up you 5 minute to 2 oz. and remove the 30 min. I have found that 30 min additions don't really do much for hoppiness.
If you want full on radler experience you'll want to stop the fermentation after primary. You could use potassium sorbate and transfer the beer to secondary. Wait a few days at chilly temps and then add your lemonage.
If you've ever had Radlers in the beer tents around Munich... they're really good!
I use some carbonated lemonade w/ any suitable lager or ale.