Bounce this around with me...
#1
Posted 24 September 2017 - 04:41 PM
The specifics: take frozen raspberries and put them in a pot/pan and heat while crushing with a potato smasher or something. Get it broken down and send it through a strainer so I just get the juice. I have heard that you don't want to blend it because you want to leave the seeds behind. Maybe get it to 170°, strain it and add it to the keg and stir it. I'm not delusional thinking I can make Lindeman's Framboise at home. But I'd like to make something similar. Clearly I would need to keep the beer cold to avoid secondary fermentation. Does this process look reasonable? How much fruit for maybe 4-4.5 gallons (smaller batch size to leave room for the juice)? Fresh berries or frozen? Anything else? Should I just use Oregon Puree and call it a day?
#2
Posted 24 September 2017 - 06:48 PM
I think you're underestimating the yeast. I think you'll need to micro filter if you want any shot at not having a secondary ferment.
#3
Posted 24 September 2017 - 06:52 PM
I could also gel the beer after it's cold, connect a cobra tap and pull the sludge from the bottom of the keg which should remove a very large percentage of the yeast. There will still be some but maybe between the cold and the lower numbers I can get it to work. There was also talk about something that could be added to the beer that would kill the yeast. I don't remember what it is or if there are any side-effects of using it but that's an option too.
#4
Posted 24 September 2017 - 07:52 PM
sorbate and SMB will knock out the yeast
#5
Posted 24 September 2017 - 08:27 PM
#6
Posted 24 September 2017 - 08:40 PM
#7
Posted 25 September 2017 - 04:04 AM
#8
Posted 25 September 2017 - 04:14 AM
how about add in the raspberry juice at kegging time and just put some pressure in the head space to seal it up. then let the yeast ferment the juice a little bit (natural carbonation!). I don't see why fermenting the sugar in the juice would scrub out the other aspects of the juice that provide the raspberry flavor.
#9
Posted 25 September 2017 - 06:00 AM
Anytime I tried this in the past the yeast would metabolize the sugars from the fruit and it would be this long and slow process that seemed like it would never stop. Eventually the beer was really dry from that secondary fermentation and it was not enjoyable. So I'm looking for a way to introduce the fruit flavors but not allow the yeast to process those sugars.how about add in the raspberry juice at kegging time and just put some pressure in the head space to seal it up. then let the yeast ferment the juice a little bit (natural carbonation!). I don't see why fermenting the sugar in the juice would scrub out the other aspects of the juice that provide the raspberry flavor.
#10
Posted 25 September 2017 - 06:05 AM
Nothing to add but seeing Ken want to make something like a Lambic makes my head want to explode.
#11
Posted 25 September 2017 - 06:11 AM
Nothing to add but seeing Ken want to make something like a Lambic makes my head want to explode.
Was thinking this same thing.
#12
Posted 25 September 2017 - 06:12 AM
I know it's classified as a lambic but it has no real Belgian character to it that I could tell. My daughter and I agreed that the flavor was delicious. Also, it was listed on the beer sheet as 2.5% ABV... is that right or a misprint? Anyway, I want to make a beer where the raspberries shine like that... I don't necessarily want to make that beer. I know I've mentioned this many times but between real fruit, puree and extract I have attempted many, mant fruit beers but I could never get it right. I have worked my way around many issues in brewing (water, getting pale lagers just right, pH control, etc) and this one has not been solved yet.Nothing to add but seeing Ken want to make something like a Lambic makes my head want to explode.
#13
Posted 25 September 2017 - 06:17 AM
I know it's classified as a lambic but it has no real Belgian character to it that I could tell. My daughter and I agreed that the flavor was delicious. Also, it was listed on the beer sheet as 2.5% ABV... is that right or a misprint? Anyway, I want to make a beer where the raspberries shine like that... I don't necessarily want to make that beer. I know I've mentioned this many times but between real fruit, puree and extract I have attempted many, mant fruit beers but I could never get it right. I have worked my way around many issues in brewing (water, getting pale lagers just right, pH control, etc) and this one has not been solved yet.
Here are the stats and yes it says 2.5% so that means it gets to about 1.033 from 1.050. Style wise it is a backsweetened lambic
ABV: 2.5% - OG: 1.050 - IBU: 12
Ingredients: Water, barley malt, wheat, raspberry juice, sugar, natural flavor from raspberries, hops, stevia, yeast.
#14
Posted 25 September 2017 - 06:59 AM
#15
Posted 25 September 2017 - 08:48 AM
I think you're underestimating the yeast. I think you'll need to micro filter if you want any shot at not having a secondary ferment.
Yep
#16
Posted 25 September 2017 - 10:06 AM
#17
Posted 25 September 2017 - 10:17 AM
If you use raspberry extract you don't have to worry about refermentation. AFAIK, that's what Lindemann's does to make their raspberry pop!
#18
Posted 25 September 2017 - 10:23 AM
I know but I have never tasted a raspberry extract that tastes as good as real raspberries.If you use raspberry extract you don't have to worry about refermentation. AFAIK, that's what Lindemann's does to make their raspberry pop!
#19
Posted 25 September 2017 - 11:00 AM
I know but I have never tasted a raspberry extract that tastes as good as real raspberries.
Tried this one? https://www.olivenat...ry-extract.html
#20
Posted 25 September 2017 - 11:18 AM
Yes. I have that one and the blackberry version from Olive Nation. Good but not the same.Tried this one? https://www.olivenat...ry-extract.html
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