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Messages - rainmaker

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46
Yeast and Fermentation / Re: Help with Berliner pellicle.
« on: July 22, 2013, 12:25:36 PM »
What does it taste like?

Haven't tried it. Didn't want to disturb the pellicle.

47
Zymurgy / Re: Shipping Woes...need a good alternative
« on: July 21, 2013, 09:09:50 AM »
Honestly in most cases it's never even asked. If you set up and account you can actually fill out your shipping info on line and directly print your label. Then all you do is drop off your package and they don't even ask you anything:)

Seriously, this is the exact way to do it.  Don't have to lie and no questions asked.

I've shipped 30+ trades on beer advocate and this is the way to go. Print, drop off, and no questions asked.  I also like to include an empty can with a few nuts, pennies,  rice, or anything that will rattle.  It helps mask the sloshing sound.

48
Yeast and Fermentation / Re: Help with Berliner pellicle.
« on: July 17, 2013, 11:03:23 AM »
I'm thinking of dropping in some peaches and letting it sit on those til fall. Thoughts?

49
Ingredients / Re: Anyone use the Pur Mineral filter?
« on: July 15, 2013, 05:27:21 PM »
Interesting.  I've done about a half dozen batches without any treat and don't get any off flavors. 

My thought on the filter was are the minerals something that may add a desirable taste.

50
Ingredients / Anyone use the Pur Mineral filter?
« on: July 15, 2013, 01:54:52 PM »
Saw this at target the other day. It claims to filter chlorine, mercury, lead, blah blah blah and filters the water through a mineral bed. I've got city water that's super soft and thought about giving this a whirl just to see if I could taste a difference in my beers.

51
Yeast and Fermentation / Re: Help with Berliner pellicle.
« on: July 13, 2013, 09:06:08 AM »
My last Berliner kept chugging for months (ma in October, kegged and consumed at a Cinco de Mayo party this past spring....  If you want it quick, then you should do a sour mash, then boil or approach 180f for short time then chill and pitch the yeast at ambient temps;  or skip the Brett and go with the straight lacto pitch followed by the yeast a few days in.  At least that is what I read from experienced sour guys around here.

Hmm, this is an interesting thought.  Straight lacto pitch for a few days then yeast.  There is some white labs berliner yeast I saw at the lhbs that I may pick up

52
What a out boiling them down, pureeing, freezing, then adding? Even leas chance of infection?

Sure... If you feel that froggy... Take the leap!

I'm just trying to mitigate any possible risks!

53
What a out boiling them down, pureeing, freezing, then adding? Even leas chance of infection?

54
Are there any contamination risks to adding fruit?

Yes. Like Mort said, I would wait until primary fermentation is complete. You are less at risk of contamination at this point. Some people will pasteurize the fruit, but I just freeze and thaw. This will kill off bacteria and break up the fruit skin more to allow the flavors to escape into the beer.

Mind elaborating on why the risk is down once primary slows?

There is a presence of alcohol and a lower pH level. This isn't a great environment for bacteria growth, therefor being less susceptible to contamination.

Awesome.  Thanks for the info!

55
Are there any contamination risks to adding fruit?

Yes. Like Mort said, I would wait until primary fermentation is complete. You are less at risk of contamination at this point. Some people will pasteurize the fruit, but I just freeze and thaw. This will kill off bacteria and break up the fruit skin more to allow the flavors to escape into the beer.

Mind elaborating on why the risk is down once primary slows?

56
Are there any contamination risks to adding fruit?

57
fruit sour?

do a simply golden ale with some simple sugar and pitch lots of bugs and bottle dregs at it and then add the fruit as well. whole hog

So pitch the fruits whole when I pitch the yeast?

58
Got a great deal on some fresh fruit and would like to brew some sort of sour with it. Thoughts? Help?

My first thought was a fruited berliner, but then I considered a sour mash amber ale with plums. 

Any who, just looking for some thoughts and help?

Also, with the fruit being fresh and whole, should I wash and cut up a while or wait till brew day, which is Sunday?

59
General Homebrew Discussion / Re: Refractometer Sale
« on: July 11, 2013, 07:45:38 PM »
Mine showed up today.  Only a soft case, but still quite happy with the purchase

60
Yeast and Fermentation / Re: Help with Berliner pellicle.
« on: July 11, 2013, 10:13:26 AM »
I definitely agree with putting it away for a few months. The first time I used Brett I bottled too soon and ended up with extremely overcarbonated beer.

Cheers,
Brandon

I've let it sit since posting.  Plan to let it go for another month or so

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