Author Topic: mit schuss - thanks!  (Read 4958 times)

Offline ynotbrusum

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mit schuss - thanks!
« on: February 26, 2013, 05:53:30 AM »
I have a Berliner Weisse aging in the basement.  With the syrup recipes in the March/April edition, you have made my day.  I expect quite a few more neophytes will try it when there is something unique like this to add!
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Offline redbeerman

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Re: mit schuss - thanks!
« Reply #1 on: February 26, 2013, 08:33:44 AM »
We grow raspberries, so I make my own Himbeersirup and it is very good.  I use berries that have been frozen usually.  Haven't tried making homemade waldmeistersirup yet.
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Offline ynotbrusum

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Re: mit schuss - thanks!
« Reply #2 on: February 26, 2013, 08:01:51 PM »
The raspberry is a certainty, but I don't know if the woodruff is something I will do as yet.  Though, they both seem easy enough.
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Offline cswest

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Re: mit schuss - thanks!
« Reply #3 on: February 27, 2013, 08:39:53 AM »
I'm glade you liked the article.  I'd highly recommend trying the lemon syrup after the raspberry, it has quickly become my favorite and I plan to make more once it gets a lot warmer outside.  Berliner Weisse is a great choice for a lawnmower beer.

Cheers,
Sean

Offline ynotbrusum

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Re: mit schuss - thanks!
« Reply #4 on: February 28, 2013, 02:43:58 PM »
Lemon sure seems a natural - I was waiting to taste my batch and I have lactic acid ready to add if it does not sour enough to my taste, but with the lemon syrup option, I may go that route to let everyone pick their choice and level of sour....plus I think I will try the souring route mentioned in the Berliner Weisse recipe on my next batch.  It will be done more quickly than my blended yeast and lacto pitch, where I am waiting months.  Prosit!
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Offline kramerog

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Re: mit schuss - thanks!
« Reply #5 on: February 28, 2013, 03:00:39 PM »
Looking forward to growing woodruff and turning it into syrup.  I may use some kind of preservative though. 
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Offline brewmiser

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Re: mit schuss - thanks!
« Reply #6 on: March 01, 2013, 05:25:01 AM »
Does anyone know if those syrup recipes are enough for a 5 gal batch?
Also, I'm looking at doing this at a beer festival so I need to be able to
add a little at a time, so I'm thinking spray bottles anyone have a better idea?

Offline redbeerman

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Re: mit schuss - thanks!
« Reply #7 on: March 01, 2013, 05:40:57 AM »
I have found that a liter is enough for a five gallon batch.  My last batch I had pint of homemade himbeer and a 500ml of store bought waldmeister.  I use about 1/2 oz. - 1 oz. per glass.  The German restaurant I frequent has a tendency to add a bit too much for my tastes.
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Offline mtnrockhopper

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Re: mit schuss - thanks!
« Reply #8 on: March 01, 2013, 07:18:36 AM »
Sweet (literally). I'm going to try making elderberry syrup. I have frozen elderberries from a bush in my yard.
 
Looking forward to growing woodruff and turning it into syrup.  I may use some kind of preservative though.

Really not needed. They are all essentially simple syrup with flavoring and a little extra acidity. Sugar in high concentrations is a great preservative due to osmotic pressure.  Think of the stress of adding yeast to high gravity beer and then remember that the specific gravity of simple syrup is ~1.350.
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Offline redbeerman

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Re: mit schuss - thanks!
« Reply #9 on: March 01, 2013, 07:37:19 AM »
Sweet (literally). I'm going to try making elderberry syrup. I have frozen elderberries from a bush in my yard.
 
Looking forward to growing woodruff and turning it into syrup.  I may use some kind of preservative though.

Really not needed. They are all essentially simple syrup with flavoring and a little extra acidity. Sugar in high concentrations is a great preservative due to osmotic pressure.  Think of the stress of adding yeast to high gravity beer and then remember that the specific gravity of simple syrup is ~1.350.

+1  Right you are Jimmy.  I pressure can mine and still refrigerate after opening though.
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Offline kramerog

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Re: mit schuss - thanks!
« Reply #10 on: March 01, 2013, 07:55:10 AM »

I may use some kind of preservative though.

Really not needed. They are all essentially simple syrup with flavoring and a little extra acidity. Sugar in high concentrations is a great preservative due to osmotic pressure.  Think of the stress of adding yeast to high gravity beer and then remember that the specific gravity of simple syrup is ~1.350.

The article says it will last 3 weeks.  I'm sure that it could last longer.  Maybe I'll also use a little alcohol as a preservative or maybe ensure the pH is below 3.  Soda with 10% sugar and a pH of less than 3 will basically last forever if properly prepared or at least not become dangerous to consume. 
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Offline cswest

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Re: mit schuss - thanks!
« Reply #11 on: March 01, 2013, 03:24:39 PM »
@ ynotbrusum – While the lemons provide some sourness the sugar balance it out so I'm not sure if I would count on it for the sour flavor but try it out and let us know how it works.

I highly recommend the souring method in the article.  I can turn out a great Berliner Weisse in three weeks if I force carbonate the beer.  Just make sure to taste it along the way, the difference between letting it sit for 18 hours is quite different from 24 hours.

@ brewmiser – The recipes make about a pint each and I usually put about one tablespoon of syrup in each glass/bottle of beer.  Like all flavorings it's best to start with half of what you think you will need and then add more in small increments till it gets to where you want it. 

A liquor shot dispenser would work well at an event if you want to spend a little money.
http://www.homewetbar.com/wall-mount-shot-tender-liquor-dispenser-p-1394.html?gclid=CKn2jPjF3LUCFYxDMgod7T8AnQ

Finally, 3 weeks is a conservative estimate, I've kept a few syrups for twice that long without any problems.

Offline mtnrockhopper

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Re: mit schuss - thanks!
« Reply #12 on: March 02, 2013, 07:32:08 AM »
Really not needed. They are all essentially simple syrup with flavoring and a little extra acidity. Sugar in high concentrations is a great preservative due to osmotic pressure.  Think of the stress of adding yeast to high gravity beer and then remember that the specific gravity of simple syrup is ~1.350.

The article says it will last 3 weeks.  I'm sure that it could last longer.  Maybe I'll also use a little alcohol as a preservative or maybe ensure the pH is below 3.  Soda with 10% sugar and a pH of less than 3 will basically last forever if properly prepared or at least not become dangerous to consume.
I guess I would refrigerate it anyway. I've kept simple syrups in my fridge for months. Checking the pH is a good move.
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Offline kramerog

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Re: mit schuss - thanks!
« Reply #13 on: March 02, 2013, 09:23:34 AM »
The recipes in zymurgy are approximately 1:1 syrups.  Based on the internet, which is always true (he's a French model), the refrigerated shelf life of these are on the order of weeks.  A 2:1 syrup has a refrigerated shelf life on the order of months.  The shelf life can be longer if the pH is low enough or some alcohol is added to raise the ABV to 3%.
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Offline ynotbrusum

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Re: mit schuss - thanks!
« Reply #14 on: March 12, 2013, 07:16:42 PM »
Sounds like I will be making the syrup in the week leading up to my gathering (on 5/4/13) just to be safe.  I'm thinking of serving the syrups in small bowls with spoons set in a larger bowl of ice...if the keg kicks and the syrups are all used up, I will consider it a huge success, but since I have time, I may try the express route and make another batch to compare the two!
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