tag:blogger.com,1999:blog-8066877917844499643.post2810460683952123573..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Ruby Red Grapefruit NEIPAThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8066877917844499643.post-27016884639350449272020-09-15T08:09:46.121-04:002020-09-15T08:09:46.121-04:00I think it could work as long as you have low-bitt...I think it could work as long as you have low-bitterness and focus on the hop aromatics. The acidity from the hibiscus was what caused issues along with the danker selection of hops.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27705189156552452192020-09-13T18:14:54.490-04:002020-09-13T18:14:54.490-04:00Revisiting this one again :)
(CRUSADER1612)
I'...Revisiting this one again :)<br />(CRUSADER1612)<br /><br />I've recently developed a really good Hoppy Saison REcipe w/ Mosaci and Citra, and I've wodnered about adding Hibiscus to it.<br />Looks like this combined with your original NEIPA would work a treat, but with Saison yeast (Belle Saison to be exact).Anonymoushttps://www.blogger.com/profile/07923770540488513610noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-87455784298316474682018-06-16T11:46:48.465-04:002018-06-16T11:46:48.465-04:00The exact amounts are down at the bottom of the re...The exact amounts are down at the bottom of the recipe notes. I used a French press coffee pot to steep/separate the hibiscus from the water.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7392296662184730562018-06-16T06:40:06.524-04:002018-06-16T06:40:06.524-04:00Cheers, what did you do o make said tea? im keen t...Cheers, what did you do o make said tea? im keen to get into something, particularly using some ofthe new cryo hops around (we've justgot the here).CRUSADER1612https://www.blogger.com/profile/02448894291176820778noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81799373456481135542018-06-14T21:30:10.215-04:002018-06-14T21:30:10.215-04:00I'm not sure there is an easy way to get the c...I'm not sure there is an easy way to get the color without the flavor. You might try beet, or red food coloring? I'd suggest if using hibiscus that you do as I did, make a tea and dose to color (and see if the flavor is acceptable). It's too variable for me to give you an exact amount that will give the desired results.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64698343857900807782018-06-14T00:23:05.302-04:002018-06-14T00:23:05.302-04:00late to the party, as usual.
question, if using hi...late to the party, as usual.<br />question, if using hibiscus flower (dried), what is the volume you'd use to get the colour and flavour you got? (I'm looking for more of a colour than flavour aspect).Christchurch Homebrew Associationhttps://www.blogger.com/profile/05704135450661718061noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5624781180172590302017-11-22T14:47:02.878-05:002017-11-22T14:47:02.878-05:00Best of luck! Always best to taste and decide whet...Best of luck! Always best to taste and decide whether more will be helpful before dosing. You could even chill/carbonate a sample to see if the carbonation changes the balance.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73259711165606398582017-11-21T06:17:38.364-05:002017-11-21T06:17:38.364-05:00I'm working up a Ruby Red NEIPA recipe. I'...I'm working up a Ruby Red NEIPA recipe. I'm taking my wife's favorite grapefruit IPA and swapping out the yeast, bumping up the hops, and tossing in the hibiscus. I brewed a hibiscus IPA this summer. I added 2.5 oz of hibiscus with 5 min left in the boil and another 2.5 oz of hibiscus (vodka soaked, along with the vodka) in secondary (6 gallon batch). That "hibiscus rate" was too high. The beer was way too tart. I have version 2.0 of that beer in the fermenter, right now. I added 3 oz of hibiscus at the 5 min. mark. I may do another ounce of hibiscus-vodka in the secondary to pump up the color and add that hint of hibiscus without overpowering it. My Ruby Red NEIPA will be mostly Cascade and Citra hops.Davidhttps://www.blogger.com/profile/04451922894627001072noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32863765661480269602017-07-22T14:27:39.982-04:002017-07-22T14:27:39.982-04:00Yep, nylon knee highs, no complaints. Yep, nylon knee highs, no complaints. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74459202209492455862017-07-22T13:57:09.290-04:002017-07-22T13:57:09.290-04:00I believe you dry hopped the cryo powder bagged to...I believe you dry hopped the cryo powder bagged too, right? Was it OK? I'm planning on doing the same...Mateus Diasnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52811117122206573802017-07-19T19:58:20.976-04:002017-07-19T19:58:20.976-04:00Eureka are great, but holy hell are they strong. S...Eureka are great, but holy hell are they strong. Seems like once you hit about .5#/BBL, it doesn't matter how much of what else is mixed with it, Eureka is the first thing you smell and taste. But if you're going for fresh, piney, baby-poop dank (in a good way), its hard to beat.Shane Millshttps://twitter.com/MrMyrcenenoreply@blogger.com