« on: Today at 06:52:35 AM »
Thanks JT, if I ever get to a club meeting I will bring a couple
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
One more follow up here. I went with fresh red and black raspberries, no fresh blackberries to be found at the local farmers' market. Should I let this run at higher saison temps to finish or more at ambient temps (70-75) currently in my basement"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph
Are those weights for both purees and fresh fruit?
I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.
Beersk, I am right there with you on my gap settings. Last several brews I had it set at 1.032 and very slow runnoffs, thinking about going back to 1.035 and seeing where that gets me. I have been happy with my efficiency at 1.032, just taking a little longerNah, Dave, you're definitely not being ignored. I had my mill gap set at .032" for a while, but was starting to see some slower runoffs, and didn't care for that. So I widened it back to .035" and it's been fine since.That kinda makes sense. I still say grinding finer works though.
I feel we're being ignored. Here, let me be more clear:
There's no need to dick around with mill gap settings. If you don't crush the wheat properly, your efficiency will suffer. If you don't crush the wheat properly, you aren't crushing anything hard enough. Set the mill gap tighter, and crush everything tighter. That includes barley malt, wheat malt, rye malt, oat malt, corn malt (where can I buy some of that!?), you name it. Set the gap tighter, crush everything harder, and be done with it.
</obnoxiously ranty-sounding but helpful communication>
I think I will try decocting on my next hefe. Might be done brewing hefes for the year though. Maybe I'll do a winter hefe, for kicks. Decocting is always good to do in the winter when it's chilly inside.
erockrph, I have a saison with pilsner, munich, and wheat 75/20/5 almost done fermenting with Belle Saison(1.049 down to 1.05) and another lined up for this weekend with 90/10 pils to munich II with a blend of 3724 and 3711). I have been thinking about blackberries in secondary. Either puree from the LHBS or trying to source local fresh berries. Any thoughts on which might be a better base for the blackberries? This will be my first fruited beer. The LHBS has one 3# can of Beer/wine puree and a larger 6# can labeled as wine use. I will be in local farmer's market tomorrow and should be able to find fresh, just not sure on price point. Any thoughts would be greatly appreciatedGoing to try and brew SaturdaySaison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.
4.5# pilsner malt
4.5# wheat malt
1.2oz chocolate wheat for some color
1.0 oz Styrian Golding 60 minutes
1.0 oz Styrian Golding 5 minutes
Saisonstein's Monster yeast
49 oz apricot puree after primary fermentation
Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.
They were giving away samples at NHC...incredible! Unfortunately, due to my meds, I couldn't try the grapefruit version.Found the grapefruit here in bottles, tried it and went back for more! Sorry your meds kept you from it, but you gotta stay safe with health issues
Just picked up a 6 pack of Sculpin...far from dead!Agreed, I have had Sclupin in bottles and cans and both were wonderful! Unfortunately, I have not had the pleasure of it on draft, but I am sure it is equally if not more wonderful