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61
Ingredients / Re: Raspberry Wheat Help
« Last post by HoosierBrew on Today at 02:15:09 PM »
If you already have the extract, go for it. FWIW I make fruit beers semi regularly for my wife with puree - never had an infection in a fruit beer. And of course there would be a secondary ferment from the fruit, but that doesn't automatically give off flavors, provided your sanitation is good. $0.02 .
62
All Grain Brewing / Re: racking to secondary
« Last post by deadpoetic0077 on Today at 02:12:18 PM »
These are low gravity ales so I should be OK.  And you add the gelatin too?  Interesting.  What if you want to save the yeast?  Wash it as I normally would?

From what I understand, washing is no longer recommended by everyone. In fact I've heard more people talk about how they used to wash and don't anymore than the other way around.
63
Ingredients / Re: Raspberry Wheat Help
« Last post by polishsausage5150 on Today at 02:07:35 PM »
I realize taste is subjective so there are no wrong answers here, just trying to gauge your input.

I'm going to be making a raspberry wheat which will be essentially me adding raspberry extract to the keg at packaging. I really want a nice shot of raspberry flavor, not just a hint because my wife really enjoys the fruit beers with lots of fruit flavor.

Do you think the full four ounces that come in the bottle will be overkill or should it be just right?

It won't be overkill necessarily, but it may have an artificial character. If you can afford the extra $18-ish, a can of raspberry puree from your local shop is VASTLY superior. You ferment the base beer first, then rack the beer to secondary, on top of the puree. Wait 2 weeks for the fruit to ferment and package.

I tried a raspberry puree before as well.  The result was a severely contaminated and terrible batch of beer.  I don't know what caused it.  It was either a sanitation issue with the puree (which I've been told shouldn't have been an issue) or the puree caused a secondary fermentation which led to off flavors.  That's why I thought I would give extract a shot this time and see if I have better results.
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All Things Food / Re: Bread
« Last post by stpug on Today at 02:06:46 PM »
I finally got a bread machine after years of wanting to get one. As much as I'd like to do everything by hand, time is a big barrier for me, so I'm starting with a machine for now.

I've gotten my feet wet with a few recipes that came with the machine, and now I'm ready to start branching out. I'm kind of at the point like a kit brewer who is ready to start making a few tweaks to some proven recipes as a step to eventually designing my own recipes.

I know there are several bread makers here. Any good references, forums, recipe sites you use for reliable information and recipes?

Well, it's been over 2 months since you started this thread so I assume you've probably progressed in your bread-making adventures a fair amount.  How are things shaping up for you?

I do mostly naturally leavened bread with a starter I generated a bit over a year ago.  I have to maintain (i.e. feed) it about six times a year, but other than that it's pretty easy to maintain in the fridge and build-up as needed.  After delving through various sites many years ago, the three sites that probably helped me the most were two blogs and a forum.  The two blogs were Wild Yeast Blog by Susan Tenney and the other was Breadcetera by Steve B. (both are basically defunct, but still hosted).  The forum was at A Fresh Loaf, and is still fairly active (the rest of AFL is also helpful to some extent).

Time (and timing) is a consideration that has to be taken into account for bread making by hand, for sure; BUT, it's also extremely flexible to how you wish to work (just like homebrewing is).  I find that most tasks I do in bread making take only 5-10 minutes to accomplish, and they are spread out over a couple hours to days depending on my end goal.  The baking part is the most time consuming since I use an oven and need to be present at all times during the bake, but that usually only accounts for about 1-2 hours (and not a lot of actual work on my part takes place).

It's a fun hobby that is very in-line with beer making, and both helps to fill in the dead spots as well as give another form of creative outlet that I quite enjoy.  I'll gladly provide any more info on my take on bread making if interested.

I actually have a fruit/nut/chocolate batch that I'll be baking later today. I'll try to take some photos of the process to share.
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The Pub / Re: My view
« Last post by weazletoe on Today at 02:06:25 PM »
Winner, winner. Chicken dinner!
66
Ingredients / Re: Raspberry Wheat Help
« Last post by HoosierBrew on Today at 02:03:26 PM »
I realize taste is subjective so there are no wrong answers here, just trying to gauge your input.

I'm going to be making a raspberry wheat which will be essentially me adding raspberry extract to the keg at packaging. I really want a nice shot of raspberry flavor, not just a hint because my wife really enjoys the fruit beers with lots of fruit flavor.

Do you think the full four ounces that come in the bottle will be overkill or should it be just right?

It won't be overkill necessarily, but it may have an artificial character. If you can afford the extra $18-ish, a can of raspberry puree from your local shop is VASTLY superior. You ferment the base beer first, then rack the beer to secondary, on top of the puree. Wait 2 weeks for the fruit to ferment and package.
67
Keep temp ramping to encourage it to ferment a bit faster.

My wife and my cats will be very happy with the warmer house temperature. I ferment at ambient in differently-ventilated rooms in the house during the cold months.
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Ingredients / Re: Raspberry Wheat Help
« Last post by Stevie on Today at 01:59:18 PM »
Never used raspberry extract, but best course is to add some, taste, adjust.
69
Ingredients / Raspberry Wheat Help
« Last post by polishsausage5150 on Today at 01:48:41 PM »
I realize taste is subjective so there are no wrong answers here, just trying to gauge your input.

I'm going to be making a raspberry wheat which will be essentially me adding raspberry extract to the keg at packaging. I really want a nice shot of raspberry flavor, not just a hint because my wife really enjoys the fruit beers with lots of fruit flavor.

Do you think the full four ounces that come in the bottle will be overkill or should it be just right?
70
Keep temp ramping to encourage it to ferment a bit faster.

I'd say good odds, it's a low og. As long as you used a good pitching rate, which it's likely given Imperial claims >200B cells per can.
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