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Author Topic: Help me moving forward  (Read 3445 times)

Offline brewinhard

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Re: Help me moving forward
« Reply #15 on: August 18, 2015, 12:11:28 pm »
Regardless of your choice of path, you are in for one "wild" ride!   ;D
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Offline 69franx

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Re: Help me moving forward
« Reply #16 on: August 18, 2015, 02:01:07 pm »
Thanks, I needed a smile on this one
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Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)

Offline 69franx

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Re: Help me moving forward
« Reply #17 on: August 19, 2015, 02:56:16 pm »
Just racked it to glass and topped off with my other saison. All fresh gear for the top off. The raspberries have given this a wonderful color and it smelled awesome with just a bit of tart/tang to the nose. Gonna cover it up and set aside for awhile to see what happens. Thanks for the suggestions, fingers crossed for now
Edit to add the pic dummy:

« Last Edit: August 19, 2015, 03:21:42 pm by 69franx »
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Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)

Offline HoosierBrew

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Re: Help me moving forward
« Reply #18 on: August 19, 2015, 03:38:53 pm »
I'll bet it ends up pretty tasty, Frank ! Nice pink foam.
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Jon H.

Offline 69franx

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Re: Help me moving forward
« Reply #19 on: August 19, 2015, 03:45:16 pm »
Got a sample chilling now bit had to take a small sip: reminds me heavily of Lindemann Framboise only not nearly as sweet. Guess the red and black raspberries will make that happen every time!
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Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)

Offline 69franx

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Re: Help me moving forward
« Reply #20 on: August 19, 2015, 03:45:46 pm »
And thanks Jon, will know in...
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Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)

Offline HoosierBrew

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Re: Help me moving forward
« Reply #21 on: August 19, 2015, 03:47:46 pm »
Quote from: 69franx on August 19, 2015, 03:45:16 pm
reminds me heavily of Lindemann Framboise only not nearly as sweet.

Lindemann backsweetens the hell out of those fruit lambics, so that's probably a good thing.  ;)
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Jon H.

Offline JT

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Re: Help me moving forward
« Reply #22 on: August 19, 2015, 10:41:44 pm »
Awesome!  Good luck with it and keep us updated.  I'm going to try and sit on mine until February or so - the idea of leaving fruit in the carboy that long goes against every natural instinct I have so it is difficult...

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Offline 69franx

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Re: Help me moving forward
« Reply #23 on: August 19, 2015, 11:26:16 pm »
Well I want from a bucket to a carboy, my fruit went out to the street with the rest of the trash this evening. My sample was very fruity
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Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)

Offline klickitat jim

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Re: Help me moving forward
« Reply #24 on: August 20, 2015, 06:45:26 am »
Quote from: JT on August 19, 2015, 10:41:44 pm
Awesome!  Good luck with it and keep us updated.  I'm going to try and sit on mine until February or so - the idea of leaving fruit in the carboy that long goes against every natural instinct I have so it is difficult...

Sent from my SCH-I545 using Tapatalk
If its whole fruit you might get a hint of tanins from skins n seeds, but nothing to panic about. This year I'm using Oregon Fruit purees which have skin n seed removed. Looking forward to seeing the difference. Road trip today to get the fruit actually. I'll add the fruit in 2 or 3 weeks and it will stay in till bottling day next February or March.
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Offline brewinhard

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Re: Help me moving forward
« Reply #25 on: August 20, 2015, 03:07:18 pm »
Quote from: JT on August 19, 2015, 10:41:44 pm
Awesome!  Good luck with it and keep us updated.  I'm going to try and sit on mine until February or so - the idea of leaving fruit in the carboy that long goes against every natural instinct I have so it is difficult...

Sent from my SCH-I545 using Tapatalk

No worries.  I have left fruit in the carboy (under beer of course) for over 6 mos with only positive effects.  That beer was actually a 4 year old lambic blend (other 5 gallons were blended into a killer gueuze) that sat on fresh harvest peaches, skin and all. 
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