Got an idea
#1
Posted 12 June 2010 - 06:41 PM
#2
Posted 12 June 2010 - 07:02 PM
#3
Posted 12 June 2010 - 07:07 PM
#4
Posted 14 June 2010 - 09:46 PM
#5
Posted 15 June 2010 - 06:23 AM
#6
Posted 15 June 2010 - 07:20 AM
#7
Posted 15 June 2010 - 12:16 PM
#8
Posted 15 June 2010 - 01:46 PM
I could do that, my Belgian Strong turned out pretty good and is finishing up carbing as we speak. Got good reviews by a buddy last night and I'd love another brewers opinion.Was at the LHBS today and saw some Blackberry extract flavoring. I'll toss some of this into a small sample to get a feel. If it's good, I'll either use the extract or real blackberries.I'll send you a bottle badogg, if it turns out nice. Maybe a trade?
#9
Posted 15 June 2010 - 02:17 PM
#10
Posted 15 June 2010 - 02:20 PM
#11
Posted 15 June 2010 - 03:26 PM
#12
Posted 15 June 2010 - 04:06 PM
#13
Posted 15 June 2010 - 04:20 PM
This area is fraught with peril. I've made fruit beers with real fruit, frozen fruit, Oregon puree, extracts of various varieties and Kool-aid (no joke). The real fruit can kick up a secondary fermentation that can go on for weeks, drying out the beer. The extracts can taste like dookie and adding the fruit to the boil can burn off and scrub out a lot of the delicate taste you'd like to have in your beer, plus you can set the pectin and create a cloudy, murky mess. I'm trying a beer now with raspberries in the secondary and also one coming up with blackberries.I'm so confused on the addition of fruit to a beer. I know some say to toss it in the secondary, and I've had some tell me that you should put it in the boil. I guess I need to make a couple of batches of the same brew and see what differences I get.
I notice that the extracts (as bad as they are) can come across better in a darker beer like a porter or stout. Some people here have made some nice beers this way and every time I ask how they got the nice fruit flavor, they say extract. The lighter beers don't seem to support the extract as well. YMMV.Be very careful with the extract. I used to work at a homebrew store, and pretty much all of the extracts we sold tasted artifical and/or medicinal. Perhaps you got a good one though.
#14
Posted 15 June 2010 - 04:28 PM
I'm going to try this from a hydro sample first, and if it is good, it'll only be in 5 gallons from a 10 gallon batch, so there will still be an option.I think you'll get a better flavor adding the blackberry (I would smash 'em up and add the juice) to the glass. That way you also have the option of without.
I've only done fruit in secondary. I do know that fresh homegrown cherries in a wheat doesn't dry out the beer, but does make it delicious.I'm so confused on the addition of fruit to a beer. I know some say to toss it in the secondary, and I've had some tell me that you should put it in the boil.
#15
Posted 15 June 2010 - 06:10 PM
#16
Posted 15 June 2010 - 08:03 PM
#17
Posted 16 June 2010 - 05:10 AM
#18
Posted 16 June 2010 - 06:52 AM
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