A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
Putting an image on it is absolutely a big part of the fun in this hobby. I'm trying out Red Ale and Red Rye Crystal malts in my next brew, along with a helping of Simpson's Premium English Caramalt and ginger that made my last two batches really nice and sweet.
I'd like this to be extra red, so I'm even toying with the idea of throwing some beetroot in. Any tips for other seasoning that would provide crimson colour?
I like the label, though I see why some of our friends from the US might be a bit sore on the topic.
I'd be careful with the beetroot, it might impart a certain flavour. Had some beetroot stout at one point and it was tasty, but you could feel the beetroot. I'd say maybe try some red fruit or hibiscus petals and if your pH is in the acidic range, it should keep a red colour. Though that might also bring some tartness. Could balance that out with some residual sweetness I guess. I would love to hear what you get out of it and your final recipe, I've been trying to crack the illusive red for quite a while now.
Thanks a lot! Remains to be seen what ends up in the brew, might be a sensible move to make the first red without any exotic vegetables to get a feel for the grains.
I hope the label didn't draw too much bad blood stateside. It's all a meme halfway round the globe, y'all.
Trying to nab the elusive red neck American market?
That's the vibe I was shooting for XD
Nah, this is aimed at the underage school kids market.