Homebrewers - Whats in the fermenter?

Ah, I guess I didn't realise that Rose's lime juice was a syrup, I was assuming it was juice. Shows how many mixed drinks I make, I guess.

The english word you're looking for is "zest". That's what landhoney originally talked about using.

Beer finishing in the high 3s pH isn't uncommon, but my point is that it would take a whole lot of zest to get enough citric acid to make the wort too acidic for the yeast.

Being that he's talking about an India Pale Ale, one can safely assume he's talking about an ale yeast, or top fermenting. With the citricy hops, it'll be more american style, so the default choice would be Fermentis US-05/Wyeast 1056/White WLP001. It's a relatively clean, neutral yeast.

[JHinc]

Originally Posted by Scimmia

Ah, I guess I didn't realise that Rose's lime juice was a syrup, I was assuming it was juice. Shows how many mixed drinks I make, I guess.

Im not sure it is a syrup either i assumed so much.

Originally Posted by Scimmia

Beer finishing in the high 3s pH isn't uncommon, but my point is that it would take a whole lot of zest to get enough citric acid to make the wort too acidic for the yeast.

Might not be uncommon but it cant be good influence on the end product.
Foam stability, protein binding ..

But then again it could easily be me thinking to pure, i mainly deal with pilseners and the standards we use for that.


Still sounds like an intresting brew!

Originally Posted by JHinc

Might not be uncommon but it cant be good influence on the end product.
Foam stability, protein binding ..

But then again it could easily be me thinking to pure, i mainly deal with pilseners and the standards we use for that.

Yeah, coming from a large brewery standpoint, I can understand. Lagers tend to be higher pH than ales. Hell, some of the sours will get down close to 3.0. I don't tend to think in large brewery terms, just the fact that you make such a clean product and make it so consistently is mind boggling.

[kaisersozei]

Racked the CohiBrew DIPA into the secondary last week, SG right at about 1.019 so it fermented down quite a bit.

Yesterday I brewed up my 2010 Christmas ale, this year going for a Belgian Specialty using Trappist yeast and adding some cinnamon, orange peel, cardamon and ginger. Have a question for the group on calculating OG. I plan on adding dark Belgian candy sugar to the primary a few days after fermentation begins. I'm trying to determine how much to use, based on the impact it will have on the starting gravity. From what I've read, the sugar has a gravity of 1.036 OG/lb/gal.

I measured OG this morning (without the sugar) at 1.060, a few points lower than target. Is it safe to say that 16 oz would bring that to 1.067 (1.036/5) and 8 oz to 1.064 (50% of 1.036/5)? This is in a 5 gallon batch.