Topics

211

Yeast and Fermentation / 100% Brettanomyces (or similar) fermentation

« on: November 15, 2009, 06:15:32 PM »

I have read somewhere about beer that was made using 100% brett as the fermentation agent.  I think this sounds
interesting to me and I am considering a trial of this type of fermentation.  Does anyone here have any experience
with this and if so please share your knowledge.
Do's and Don'ts
Duration Times of fermentation
Wort Gravity for O.G.
Things like this would be good to know.
End results and beer taste notes
Thanks in advance....

212

Ingredients / Jaggery

« on: November 13, 2009, 04:18:02 PM »

Jaggery is a great ingredient to boost sugar levels with in beer.  I have brewed many beers using this form of
raw sugar.  I tried the coconut derived jaggery in a couple beers and the coconut flavor did NOT come through after
the yeast finished consuming the sugar. YMMV.

I think that most pronounced with jaggery is a residual rich mouthfeel.

Please comment with your experiences using this ingredient

213

Ingredients / Horesradish Root

« on: November 13, 2009, 04:15:04 PM »

Since it came up in the Oyster Stout post I thought I would make an ingredient post on the subject.

I have brewed a beer using Horesradish Root (peeled).
I prepped the root by peeling and slicing paper thin using a razor blade.
Seems like it was on the order of 1/4 to 1/3 cup of root slices.
I then covered them in a pint canning jar with Everclear for a week long soak.
The everclear tincture was added to the Secondary.
There was some heat derived from the root in the venue of peppery/radish heat style.
Taste of the beer at the last sampling was a forward note of Turnip root.

So If you like sliced turnips this beer ingredient is for you.

214

Ingredients / Juniper Berries

« on: November 13, 2009, 04:10:43 PM »

The shortage of hops availability occurance in the recent past, Brought the ingredient of Juniper / Red Cedar berries to the
discussion table.  This ingredient IMO is a great bittering ingredient.  Quantities required for a distinct flavor profile are low
and in the area of a Tablespoon for 5 gallons of wort.
I welcome your experiences and further discussion on this ingredient.

215

Ingredients / Corriander

« on: November 13, 2009, 03:31:07 PM »

I recently brewed a Belgian Style Dubbel that was a bit experimental for me.  Instead of adding the corriander to the boil kettle,
I added it to the Mash at mash in and then went about my normal regular brew schedule.

The beer turned out delicious and now that I reflect on it a bit, the corriander is much diminished in presence yet still nicely
detectable.

If I encounter a recipe that calls for spice additions to the boil kettle, I must really rethink  the technique.  In fact I will probably
opt for the mash additions of any spices.

BTW, I enjoy the contributions of corriander, YMMV.