Have you tried adding mineral salts? A Kentucky Common made with spring water in Kentucky has a mineral edge that the beer's recipe supposedly rounded off. Stopping at small breweries in Tennessee and Kentucky, I was often surprised how the water used changed the flavor of many types of beer.
Nice to see ya brew this up. I'm hoping it's making a comeback. As a Kentucky Common purist, though, I gotta say it's not a true KC unless it has Cluster for hops.
Love the videos guys, but would you mind translating the freedom units to metrics for us Europeans please 🙏 Just flash them up on the screen or something 😅
I think you are right too. I was pretty annoyed about what looks like a C40/C80 swap at the LHBS that I think I needed a place to vent it and wasn't thinking about the Midnight Wheat as much. Cheers! -Mike
I like tonuse a combination of corn and grits in my Kentucky common, drys the beer out and doesn't go overboard with corn flavor. Chocolate rye is also a wonderful color correction malt that has a faint chocolate flavor, very nice! Good work Brewdudes!
Have you tried adding mineral salts? A Kentucky Common made with spring water in Kentucky has a mineral edge that the beer's recipe supposedly rounded off. Stopping at small breweries in Tennessee and Kentucky, I was often surprised how the water used changed the flavor of many types of beer.
Nice to see ya brew this up. I'm hoping it's making a comeback. As a Kentucky Common purist, though, I gotta say it's not a true KC unless it has Cluster for hops.
Agreed. I've used Cluster in the past and prefer Liberty, so that's how it came to be. -Mike
@@BrewDudes I'll give Liberty a shot in my next one. I've never actually brewed with it yet.
I’d suggest Cluster for bittering hops & Noble hop (Hallertau or Tettinanger) for flavor hop.
Love the videos guys, but would you mind translating the freedom units to metrics for us Europeans please 🙏 Just flash them up on the screen or something 😅
European units? Rest of world units please😂
We try and circle back and put metric with the recipe in the video description box. I just completed that. Go for it! Cheers! -Mike
@@BrewDudes much appreciated from this UK viewer ✌️
Good video guys, many other brewers are intent on pushing IPAs, nice to see you're take on other styles.
Certainly we love our IPAs too, but I really love beer diversity. Thanks for the support. -Mike
I would assume the color is mostly from the midnight wheat.
I think you are right too. I was pretty annoyed about what looks like a C40/C80 swap at the LHBS that I think I needed a place to vent it and wasn't thinking about the Midnight Wheat as much. Cheers! -Mike
I like tonuse a combination of corn and grits in my Kentucky common, drys the beer out and doesn't go overboard with corn flavor. Chocolate rye is also a wonderful color correction malt that has a faint chocolate flavor, very nice! Good work Brewdudes!