SacoDeToro wrote:Already done - Kona Wailua Wheat
I've only had their lager so far. I'm told much of their beer is made in Oregon.
Guava and Lychee are other local fruits on the sweet side, also can get Surinam Cherry and is pretty tart.
SacoDeToro wrote:Already done - Kona Wailua Wheat

JP wrote:Sure it funcitons the same, but I don't think the flavors are going to be the same.
TimmyR wrote:JP wrote:Sure it funcitons the same, but I don't think the flavors are going to be the same.
Batch 1 & 2 (split 10 gallon batch) will be with cane sugar since I can get it and that's what I used last time...this time I am brewing AG and going to pitch WLP530 in one carboy and WLP510 in the other. Assuming these two batches go well, I will brew next time with clear candi syrup.
On a side note, is it safe to assume that a fairly balanced chloride to sulfate ratio is a good target as I tweak my water to get the calcium above 50 PPM? I am using John Palmer's spreadsheet, have listened extensively to the water shows on BS and THINK I have it straight in my brain.
10-days until return from the far side of the world; 5-days until my first beer in 6-months![]()
Cheers


Here's wishing the beer is cold and delicious. Come home quick and brew up some beer!
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