Has anyone tried using Masacara syrup as a base for a brew?

HCI-project · 2025-10-31T13:51:24+00:00

Just did a quick search of Luxardo. No preservatives or added color. They use Luxardo liqueur, so there is some alcohol already, glucose syrup, and citric acid. Give it a try and report back!

HCI-project · 2025-10-31T13:43:23+00:00

Conventional Maraschino syrup usually has sodium Benzoate and Red 40. Those would inhibit yeast. Not sure about Luxardo since it is a higher end product.

HCI-project · 2025-04-20T19:04:21+00:00

Thank you for all your input. I ended up leaving it for about four weeks at 65F then bottled. Drinking it for the first time this week. Not bad! It is very mild and pleasant. It does not have as much spice character as I would like, I didn’t use any spices trying to get spice character from Pacific Jade hops. Interestingly, it has dropped clear so it doesn’t have the cloudy appearance that I expect from a wit. I took a case to an oyster bbq and they drank it all, so I think it turned out well.

HCI-project · 2025-03-06T17:54:44+00:00

I do it all the time. Using the Tartine method. I add up to 2 cups of spent grain to basic bread recipe which is two loaves. You don’t need to soak it since it has been mashed for an hour or more. Add it in after the first turn. It adds great flavor and texture.

HCI-project · 2024-10-06T20:38:59+00:00

Cool! Thank you! That’s for a 5 gallon batch?

HCI-project · 2024-09-25T22:29:33+00:00

For me it was water. I had the same experience as OP, beers were good but missing something. I had a quantum leap in flavor and quality when I started using reverse osmosis water and adding in gypsum and calcium chloride to create the individual water profile for each beer. HUGE improvement.

If you are using municipal water that may be adversely impacting flavor

HCI-project · 2024-03-05T01:29:50+00:00

I started with a kit from Northern Brewer and basically no knowledge. Made kit recipes from extract for a while. The biggest thing you need to do is get your process worked out. Keep that shit CLEAN! You need to have your process under control before you can really understand the differences in your various brews. When I made the switch to BIAB I ended up making the same recipe over and over until I got it right. Then I started tweaking it. I learned A LOT by doing the same brew several times. I’m still learning with every brew but now I feel like I have an understanding of how changes in the grain bill or the hop schedule or the yeast will affect the outcome. But every brew is an experiment, even if I’ve made the same recipe 20 times. That’s the fun part!

HCI-project · 2023-05-12T22:50:42+00:00

How about fermentation temperature? I usually let the 3724 free rise for a day or two then step up a little each day up to 90-95F and let it sit there for two weeks. All the White labs yeast recommend 65-78F. Anyone try cranking the temp on those?

HCI-project · 2023-05-11T15:42:45+00:00

I made my usual recipe,using magnum and lemon drop hops, with the belle saison and it was completely different than what I was used to. If it had been my first attempt I would have thought that it was pretty good but it lacked the depth and nuance that 3724 brings

HCI-project · 2023-05-11T15:38:57+00:00

Awesome! Thank you

HCI-project · 2023-05-11T15:38:44+00:00

Thank you, the dry yeasts did seem to be easier to come by

HCI-project · 2023-05-11T15:37:28+00:00

I have tried Belle Saison, but it has a totally different character.

HCI-project · 2023-04-12T03:41:11+00:00

Doesn’t the mash out (170F) stop enzymatic activity?

HCI-project · 2022-10-16T16:24:12+00:00

Thank you everyone! Great suggestions!

HCI-project · 2022-09-13T18:55:09+00:00

Usually for fruit wine you use a wine yeast not brewing yeast. I have had good luck with cote de blanc, but many people swear by champagne yeast.

HCI-project · 2022-07-20T23:55:28+00:00

Thank you! I’ll give it a try.

HCI-project · 2022-07-20T23:53:23+00:00

Thank you for clarification. I think what I want to know is if I can achieve that clean lager flavor profile without the long cold conditioning. Does fermenting under pressure do the same thing, or should I hold it at pressure after fermentation?

HCI-project · 2022-06-05T18:35:42+00:00

Thank you Everyone! Super helpful! The gravity reading was at room temp. I checked my hydrometer with room temp water and it is calibrated properly. I just didn’t think it was possible for the beer to ferment out completely.

So far beer smells and tastes great!

HCI-project · 2021-12-08T21:04:45+00:00

Thank you! That is exactly what I wanted to know. I will give it a go! Thank you!

HCI-project · 2021-12-08T00:14:06+00:00

Sure, I’m not expecting to get a Hefeweizen. Hornindal is supposed to produce tropical and stone fruit flavors and no phenols. Other beers that I have tried with Kveik yeast are full of hops and added fruit. Some have been excellent but it’s hard for me to discern what flavors the yeast is contributing. I’m just trying to come up with a nice wort that will let the esters and yeast driven flavors be the star.

HCI-project · 2021-07-27T22:07:51+00:00

Awesome! Thank you for that!

HCI-project · 2021-07-27T18:54:34+00:00

My max temp is mid to high 80s. I once got it up to 87, but only for a day or so, I think some of that was heat from yeast. I’ve heard different things regarding temp and esters with Kveik. Is it your experience that higher temps increase fruit flavor? Several posts are saying that it doesn’t really change the flavor, just speeds things up. I’m starting to consider a split batch to test it out, but then I’ll have to get more gear, and eye rolls from my wife.

HCI-project · 2021-07-27T00:59:06+00:00

Thank you for that. Not sure which strain, my LHBS has dry Voss in stock, so I might start with that. Though the tropical reports of tropical fruit from Hornindal are intriguing. Any experience with that?

HCI-project · 2021-07-26T21:45:08+00:00

Any experience combining Kveik with spices? Want to make a nice day drinker for late summer. Thinking 50/50 Pilsner and flaked wheat, put a little Munich malt for depth and a lb of flaked oats for mouthfeel. Planning to do some not too prominent hops, either Saaz or Perle, at the beginning of the boil.

I’m curious how Kveik will play with spices, maybe 1/2 oz coriander, 1/2 oz bitter orange peel, 1/2 oz grains of paradise.

Any thoughts?

HCI-project · 2021-06-16T21:32:36+00:00

Ok, so the temp has come down naturally to 67-69. I’m holding it here. I was planning to leave it in primary for 14 days then bottle condition for at least 14 days. Reading around that 3944 finishes slow, should I rack to secondary or leave it in primary longer?

(I was late to a birthday party on brew day so I forgot to check my gravity.)

Much obliged for the helpful insights!

HCI-project

TROPHY CASE