Yes. I have that one and the blackberry version from Olive Nation. Good but not the same.
Cool
Posted 25 September 2017 - 11:39 AM
Yes. I have that one and the blackberry version from Olive Nation. Good but not the same.
Cool
Posted 25 September 2017 - 06:26 PM
Posted 28 September 2017 - 02:47 PM
Posted 01 October 2017 - 07:29 AM
Posted 03 October 2017 - 09:21 AM
Posted 03 October 2017 - 09:50 AM
Posted 03 October 2017 - 11:56 AM
Posted 03 October 2017 - 12:00 PM
Posted 03 October 2017 - 12:04 PM
Edited by Steppedonapoptop, 03 October 2017 - 12:05 PM.
Posted 03 October 2017 - 12:40 PM
After digging into that Wiki, it stated that Campden needs potassium sorbate too. That's why I pulled my response. I was always under the assumption that Campden alone was a killer. However it doesn't seem like to difficult a step.
Nope, campden won't do it.
Posted 03 October 2017 - 12:43 PM
Posted 03 October 2017 - 09:25 PM
So a combination of potassium sorbate & campden? Was there something about sodium metabisulfate (SMB) too?
campden is pill form sulfate
in order for the sorbate to knock out the yeast it needs to have the sulfate and alcohol needs to be present, you'll need all three to knock out the yeast, but it won't permanently kill it unless you have a fairly high alcohol percentage, which is the knock against sorbating beer, it will take months under refrigeration for any re-fermentation though
if you go the sorbate, sulfate route, why bother with lactose or stevia?
Posted 03 October 2017 - 10:30 PM
Ken, if you really want this, forget the sorbate/sulfate route and just get a plate filter. They're not that expensive and you have the CO2 to push things around.
ETA: $50-60 Bucks.
Posted 03 October 2017 - 10:39 PM
Ken, if you really want this, forget the sorbate/sulfate route and just get a plate filter. They're not that expensive and you have the CO2 to push things around.
ETA: $50-60 Bucks.
gonna need to filter 2-3 times with successively finer pads to get down to sterile, though you could gel first and save the initial rough filter step
Posted 04 October 2017 - 05:15 AM
Posted 04 October 2017 - 06:14 AM
I would only do that if the tartness of the fruit (and the amount of fruit) made the beer overly tart and if the resulting beer didn't have enough sweetness to counter it.if you go the sorbate, sulfate route, why bother with lactose or stevia?
Yeah, I probably wouldn't do that. I actually bought a plate filter years ago and never took it out of the box. A brewing bud of mine thought he might have a yeast allergy so I gifted the filter to him so he could try to get the yeast out of his beer after fermentation.Ken, if you really want this, forget the sorbate/sulfate route and just get a plate filter. They're not that expensive and you have the CO2 to push things around.
Only if there was one that I hadn't tried. Some of the extracts are passable and some are even decent but many are just plain bad.Perhaps extract ain't lookin so bad no?
Posted 04 October 2017 - 06:23 AM
Posted 04 October 2017 - 06:35 AM
I think it hit me when I tasted that fresh, natural raspberry flavor in the Lindeman's. I realized that what I was making with the McCormick extract was inferior. If you guys think that the yeast would never be out of the picture with the beer being COLD or without killing it or filtering it then the only option is to allow the yeast to dine on the sugars from the raspberries and then fire up the lactose or stevia. I still say that if the beer was COLD (< 35°) that the ale yeast would be very sluggish and that it would take a very long time for any fermentation to happen. The issue is that this beer would be taking up one of my taps and could possibly be there for awhile since I don't envision chugging raspberry beer until it's gone. I wouldn't be able to bottle it without the bottles exploding either.How about Chambord? I'm just thinking out loud man, that's all.
Posted 04 October 2017 - 08:54 AM
So a combination of potassium sorbate & campden? Was there something about sodium metabisulfate (SMB) too?
Campden is a sulfite, either sodium or potassium.
I think it hit me when I tasted that fresh, natural raspberry flavor in the Lindeman's. I realized that what I was making with the McCormick extract was inferior. If you guys think that the yeast would never be out of the picture with the beer being COLD or without killing it or filtering it then the only option is to allow the yeast to dine on the sugars from the raspberries and then fire up the lactose or stevia. I still say that if the beer was COLD (< 35°) that the ale yeast would be very sluggish and that it would take a very long time for any fermentation to happen. The issue is that this beer would be taking up one of my taps and could possibly be there for awhile since I don't envision chugging raspberry beer until it's gone. I wouldn't be able to bottle it without the bottles exploding either.
AFAIK, they use extract.
Posted 04 October 2017 - 08:56 AM
If that's true it must be some outrageously fantastic extract.AFAIK, they use extract.
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