hehe. I prefer to drink my Ruby at Edgefield while playing a round of pitch 'n putt. I actually made a few country wines with the Oregon Fruit Puree a few years ago. Raspberry and blueberry, and they turned out pretty good.McMenamins Ruby Ale is every Portland beer drinker's guilty pleasure. Don't let your hop-head buddies catch you drinking one in the back at the Crystal Ballroom! And yes, Oregon Fruit Puree is the way to go.
Ugh!
#21
Posted 10 July 2010 - 09:31 AM
#22
Posted 14 July 2010 - 03:01 PM
#23
Posted 14 July 2010 - 05:41 PM
Ken - You can add me to your list of fruit beer failures! But this time, it wasn't my process. It was the extract....DON'T use LD Carlson's Blueberry extract. AWFUL! I pitched four ounces into a perfectly good keg of wheat beer and turned it into 5 gallons of liquid Lysol! F****************************KKKKKKKKKKKKKKKKKK! I'm so pissed. I just brought home some watermelon extract from my LHBS but am very leery at this point to even try it. I'm gonna try and choke down this sh*t but I don't know if I can take it...Add me to the list of casualties!I have tried numerous times to make a fruit beer (extracts, puree, real fruit, etc.) and the sugars from the fruit always kick up a secondary fermentation that ends up drying out the beer. I just racked a raspberry ale from secondary to a tertiary (to get it off of 1½ pounds of fresh raspberries that were frozen, thawed, pureed, heated to 160° and added to secondary) and it tasted like jet fuel and a wine cooler mixed together. I think I'm done trying to add real fruit to beer. I have failed too many times. So I have a bottle of THIS that I picked up at Sam's club and I wonder what you guys think. My bottle looks slightly different and it's sugar free... but it's the same brand name raspberry syrup. This bottle is 25.4 ounces and the label says that you can use anywhere from ½ ounce to 1½ ounce in 12 ounces of things like coffee, espresso, latte, Italian soda and lemonade or ice tea. So I'm thinking, "why not beer"? Anyone see an issue with it? I would consider dumping it right into the keg and racking a cream/blonde/wheat on top of it. Ingredients: Water, natural flavor, cellulose gum, Splenda, sodium benzoate, citric acid, Red 40, Blue 1. The cellulose gum sounds a little off-putting, but this stuff is not really syrupy... it's got a thin consistency. I know some of you wouldn't even consider this... sorry to disturb that thinking but you'll have to avert your eyes. Thanks guys.
#24 *_Guest_Matt C_*
Posted 14 July 2010 - 06:56 PM
#25
Posted 14 July 2010 - 07:26 PM
#26 *_Guest_Matt C_*
Posted 14 July 2010 - 08:08 PM
I dont think the cold route would work,ken. ...well it should work assuming 2 things: 1) you dont use a lager yeast,(i wouldnt anyway) 2) make sure you do not warm the beer at all obviously.Extract would be the way i'd go personally.Matt: Yes, I have had that conversation with a few local winemakers and that is one way to go, no question. A few others mentioned that another way to do it was to chill the beer, add the fruit, keep the beer cold (maybe add it to cold secondary, then rack to a keg, keep it cold, etc.) so the yeast goes dormant and cannot begin a second fermentation. I probably won't go that route though... some sort of great-tasting extract sounds too easy!Cheers guys.
#27
Posted 15 July 2010 - 07:14 AM
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