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Posted on 4/12/18 at 9:57 pm to celltech1981
quote:
I'm going to keg with gelatin and cold crash and all that jazz. I hope it ends up clear
I wouldn’t do that for a NEIPA, if that’s what you are going for. One of the secrets to the juice is the biotrans hops. The hop oils attach to yeast cells and cause the cells to remain in suspension, giving the massive hop flavors. I’ve never done it with an IPA, but I think fining and cold crashing would be rendering the biotrans hops mostly useless.
But hey, give it a try. If it’s still juicy yet clear, I may try it out one day.
Posted on 4/13/18 at 9:52 am to celltech1981
Kettle sour with mango. I used 4 pounds of frozen mango for about 12 days, along with a pint of mango nectar. Fermentation kicked back up, so I’m not sure what the ABV ended up being. But I’ll definitely have to make this again. It’s like mango juice with a nice tart kick on the back end. Definitely a pool beer if there ever was one.
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