+1. Bumping at the end is big with 1968.
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But there is the option of mahlab powder - ground cherry pit powder , to use with puree.
That's a joke, right? Please? Pretty please?
Indeed, we want the pits. No tart cherry beer shall be brewed on Belgian soil that doth not have the pits. So no puree. Does anyone have a link to affordable good quality preferably unoiled dried unpitted tart cherries?How soon is cherry season there? Can you wait? I pretty much do any brewing and mead making with fruit based on local availability of nice ripe fruit.
EDIT: Just remembered you will be adding cherries next year. Just wait until next years local cherry season.
I suspect you will not find any unpitted dried cherries as it would make the drying process really hard. All of the dried cherries I have ever seen are pitted and split. I've been wrong before though.
With a good long rest (60-75 min) at that temp and an active pitch, I don't see why not. That's where mine seem to end up. Looks tasty.
Because it's still producing DMS but no rolling boil to drive it off
Not sure I agree with this statement. You boil Pils malt longer to drive off all of the DMS. Once it's out, it's out. It doesn't keep producing in perpetuity.
As for the DMS thing, I've done whirlpool hopping with a pils base and get no DMS. But I always boil pils for 90 minutes, so by that point the DMS is driven off. I'm pretty sensitive to DMS and can't find any.So, my next brew day is a pair of Saisons. Clam free so im also leaving out wheat to make them "innovative". I was planning on 2 oz of Mittelfruh at 10 min. 90 min boil with 100% GW pils. I had contemplated doing the Mittelfruh at 170ish for about 20 minutes. What differences would it make do you think?
Shift work... going back to daylight starting tomorrow
Folks, this is a Supplication clone. The cherries need to lager for half a year or so. I don't think puree would be a good idea, now would it?
I bet the concentrate is the best bang for the buck also.
To me Schwarz is to Pils as Black IPA is to IPA. It drinks like a Pils with just the faintest touch of roast.