highdeas420420
Rising Star
- Merits
- 42
So I'm getting ready to make my first analogue brew. I figured I'd take 3.5 grams of rue and mix it with Acacia Confusa Jello shots that I've used an egg on to reduce tannins. The one variable to I haven't been able to nail down is the dosage of Acacia.
Some reports on the Nexus state to treat it the same as MHRB, meaning I'd use 6-8g for a starting does. Others list dosage in volume rather than weight, which doesn't do me much good as my Acacia is quite a bit finer than those used in said threads. Reading around the web I see reports of ass-kicking experiences at 8g while sources in Taiwan say to use as much as 10-15g for a starting dose and 20 for an experienced user.
I'm just not sure what to make of it. I'd like a breakthrough experience, but I don't want to find myself taking on too much my first time. I understand that it's a balancing act and that people's individuals reactions very, but some generally agreed upon rough guidelines would be nice. Does anybody have experience using Acacia in a brew?
Some reports on the Nexus state to treat it the same as MHRB, meaning I'd use 6-8g for a starting does. Others list dosage in volume rather than weight, which doesn't do me much good as my Acacia is quite a bit finer than those used in said threads. Reading around the web I see reports of ass-kicking experiences at 8g while sources in Taiwan say to use as much as 10-15g for a starting dose and 20 for an experienced user.
I'm just not sure what to make of it. I'd like a breakthrough experience, but I don't want to find myself taking on too much my first time. I understand that it's a balancing act and that people's individuals reactions very, but some generally agreed upon rough guidelines would be nice. Does anybody have experience using Acacia in a brew?
