I wouldn't rush to judgement on your beer quite yet. Fermentation is a multi-staged process, and it sounds like your primary fermentation is still going strong, so what you're tasting is flooded with active yeast cells and all sorts of fermentation byproducts that will eventually be broken down...

There's a dozen or so franziskaner clones you can find by searching through the recipes.

That's the formula I've been looking for! 7.5% ... 'ish. Koji is a badass, after all. Thanks KC - you the man.

You are right that the gravity has been a moving target. Last week, when I transferred it to secondary - my gravity was at 1.007. I'm assuming it's mostly done at this point, as koji needs O2 to work (I had to open ferment). So, after a week in secondary and now in bottles, it should be going...

Upping both the efficiency and the yeast attenuation to both above 95% actually gets me close to there readings I have (assuming that the Brix:FG ABV calc is close to correct). This wouldn't be a huge leap of logic, given what I understand about the way koji works. I guess what I'm trying to...

I did use a refractometer to get the brix reading and I do recognize that the method (above) used to derive the ABV probably has a large margin of error, but I've also never seen a FG reading that low on a beer. One option - wait to drink it and see how drunk it gets me.

Hi folks, I'm working on a hybrid beer - that mixes normal beer wort, with rice that's been inoculated with a koji starter. While the yeast (normal beer yeast) ferments the wort, the koji converts sugars and proteins in the rice to more fermentables / yeast food. It's an open fermentation (the...

Started a grapefruit session IPA last weekend: 70% Pilsner 10% Munich 10% Caramunich 10% Flaked Oats Hop bill is Simcoe, Amarillo, and Cascade @ 48 IBUs. Added 3oz of grapefruit zest @ 15 minutes, which resulted in an unexpected and interesting pith bitterness. WLP051 SG was 1.046

If you can spare the equipment, I'd say that you leave it until whatever it's doing dies down (might be a few months), and see what you end up with! Along time ago, I pitched a similar batch that was transforming into something else, and I've kind of regretted it since. Worst case, you end up...

Yeah - that's a good idea. I'm currently debating between the hops, zesting the peel with a true zester to eliminate the pith, and experimenting with the flavored simple syrup for priming. It occurred to me that I've never heard of anyone messing with the priming sugar boil before, even...

Hey all, I'm currently fermenting a grapefruit IPA. I added grapefruit zest at the end of the boil and ended up with a subtle grapefruit flavor and a bit of pith bitterness - which is actually very complementary to the hops. I'd like add some aroma, but worry that I'll double down on the pith...

Hi all, I've recently reconnected with brewing after a 10 year hiatus. I'm picking up roughly where I left off in terms of equipment, doing 5-gallon all-grain batches. This time, I'm hoping to get more creative with my recipes. I've been very inspired by a slate of craft brewers who aren't...