I kegged this Friday and was able to taste it today.... Meh... I won't say that it's bad, but for a blend, I think it tastes rather one dimensional. It will be easy to drink and enjoyed, but I probably won't be buying anymore Zythos.
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I brewed with this today. It has a nice smell and creates a nice Hot ScotchyI brewed with the pilsner malt last week. My target gravity was 1.060. My OG was 1.065.
It was tough breaking up all the dough balls and the first rubbings were really sticky, but the second runnings drained well.
I s*** for an OG of 1.047 and hit 1.053. I usually allow for .003 of error, so I dong know whether I jacked up the calculations or it's just higher extractable malt. My volume was spot on.
QuoteI s*** for an OG of 1.047 and hit 1.053. I usually allow for .003 of error, so I dong know whether I jacked up the calculations or it's just higher extractable malt. My volume was spot on.
I am really confused.
over hopped last few pints.
From my experiences with fruit in the secondary does not really affect you gravity/ABV. The amount of water content in the fruit offsets the amount of sugars present. 3.5 lbs of cherry purée isn't a whole lot of cherries for a stout either in my opinion. I used 7.5 lbs if tart cherries in my cherry stout this year... I did cut it down from 10 lbs that I used last year. The cherry is certainly present at this level. I wouldn't say go this high, but I might consider upping it to at least 5 lb so that you are certain that the cherry flavor will be present.
I agree that its not a lot, but ive read thats 3.5lbs of puree should be the equivilent of about 5lbs of fresh fruit. there is no pits etc. It did occur to me to put in 2 cans but id figured id start with one. my thought is if i dont like the cherryness after secondary i can put another can ina nd let it sit another week, no?