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Enjoyed the process of brewing, my 28 yr old son and I have embarked this last year on brewing and kegging the beers. This one was different and I was hoping for different from the run of the mill homebrew. The beer turned out very very sweet. I added the Blood orange at the 2 week mark and left for 2 weeks, then kegged for 2 weeks. It didn't bubble through the airlock like normal, so wondered if the shipping warm may have impacted the yeast. It is interesting, definitely different, was hoping for knock if out of the park results. Still on the search.
Wife wanted a wheat beer for after pregnancy, so this fit the bill. Used Wyeast American Wheat 1010 and it did a decent job with 2 day starter. Added blood orange puree in secondary and let it be for a week. Flavor has sour notes, but doesn't over power the wit. Good beer that doesn't need too much tweaking, now the baby just has to come so my wife can have a proper pint.
I chose Belgian yeast with this kit. I have really enjoyed this beer as it isn't a typical brew for me or my friends. It is far more flavorful than I was expecting. I left some of the coriander out after reading another review. I left the puree in for a week in secondary. I'll probably give it less secondary time or less puree next time. If you like saisons or sours then don't change a thing. Amazing with wings and plain gouda. I will definitely be brewing it again next summer.
Kit arrived on time (as they always do). I buy my yeast locally at this time of year so no worries of heat strain. After mash and boil, OG was within several points of suggested. Fermentation went as predicted. I did raise the temp to 71F (started at 68F) during secondary with the puree and gave a gentle swirl every other day. Tasted at FG sample time, sour orange is present and the coriander is quite prominent in the nose. I like coriander but for some 1oz may be too much. I keg so I may add some fresh squeezed blood orange at that time. If you bottle and want to add fresh squeeze, take it into consideration when you figure your priming sugar.