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Message
re: Homebrewing: In-Process Thread
Posted on 4/17/14 at 3:49 pm to BottomlandBrew
Posted on 4/17/14 at 3:49 pm to BottomlandBrew
Would love to come get some tips from you guys as I am just starting out, but will be out of town that day.
Did have a question about my watermelon wheat beer, going to sanitize the cutting board, knife and blender, is there any other steps I need to take? Should the fruit purée be heated or cooked?
Did have a question about my watermelon wheat beer, going to sanitize the cutting board, knife and blender, is there any other steps I need to take? Should the fruit purée be heated or cooked?
2
Posted on 4/17/14 at 3:50 pm to LSU-MNCBABY
quote:
Did have a question about my watermelon wheat beer, going to sanitize the cutting board, knife and blender, is there any other steps I need to take? Should the fruit purée be heated or cooked?
I've never done watermelon but have done blackberries. You really don't need to sanitize any of them. The alcohol in the beer is enough to kill microbes. I usually just rinse the black berries, then freeze them. Freezering causes the berries to rupture. Then i put them in the fermenter, and rack my brew on top of it. The black berries thaw, and the juice is released.
Posted on 4/17/14 at 4:05 pm to LSU-MNCBABY
quote:
Should the fruit purée be heated or cooked?
FYI if you decide to heat/pasteurize the fruit you may end up with pectin haze. Only way I've been able to clarify the beer after this is with pectin enzyme.
Posted on 4/17/14 at 4:16 pm to DR Hops
quote:
You really don't need to sanitize any of them. The alcohol in the beer is enough to kill microbes.
I wouldn't go that far.
Need something like 70% alc to sanitize.
The finished beer's acidity probably plays more of a role in keeping down bacterial growth.
Posted on 4/17/14 at 4:51 pm to DR Hops
quote:
Freezering causes the berries to rupture.
bacterial cell membranes as well
Posted on 4/17/14 at 4:55 pm to rds dc
So what would everyone suggest doing? Sanitizing the fruit itself?
Posted on 4/17/14 at 4:55 pm to s14suspense
quote:
The finished beer's acidity probably plays more of a role in keeping down bacterial growth.
Alcohol, pH, low oxygen, all combine to make beer a pretty hostile environment. However, some yeast and bacteria will survive the freeze and find purchase in all but the harshest of environments, given enough time.
Posted on 4/17/14 at 4:59 pm to LSU-MNCBABY
quote:
So what would everyone suggest doing? Sanitizing the fruit itself?
Freezing is fine, it wouldn't hurt to sanitize the knife and cutting surface either. But I wouldn't worry with pasteurization.
Posted on 4/17/14 at 5:22 pm to rds dc
Ok thanks for the help, never done a fruit beer before (only my 3rd beer overall)
Might be another stupid question, but racking the beer on top of the frozen watermelon, won't this totally stop any fermentation? I've had it in a primary for a week so far
Might be another stupid question, but racking the beer on top of the frozen watermelon, won't this totally stop any fermentation? I've had it in a primary for a week so far
Posted on 4/17/14 at 5:51 pm to LSU-MNCBABY
Won't stop anything. You're good to go.
Posted on 4/17/14 at 6:34 pm to LSU-MNCBABY
Planning on doing a sour mash soon.
Should I pitch a lacto/bug starter or just a handful of grains?
Should I pitch a lacto/bug starter or just a handful of grains?
Posted on 4/17/14 at 6:48 pm to BottomlandBrew
Ok awesome, thanks for the advice, have to say the whole home brew experience has been fun so far 
Posted on 4/17/14 at 9:58 pm to LSUGrad00
I've read that the starter produces m ore consistent results. I've done both and based on first tasteI prefer just the grain method
Posted on 4/17/14 at 10:35 pm to rds dc
quote:
Place your orders
In!
Posted on 4/17/14 at 11:14 pm to LoneStarTiger
Got bored, so I took samples of everything to see where I'm at.
-Red wine kit I started back in January is still a little harsh. Was at 0.997. Going to let that one sit for a few more months before bottling. The oak needs to calm way down.
-Rye farmhouse with JK Boxer's Revenge yeast was very rye-ey. I brewed in back in January, so it still has a good little ways to go, but I'm hoping it gets to the flavor I want. I'm hoping for a little bit more fruit and acidity. We'll see. Might need actual fruit to get there, which isn't where I hoped to take that beer.
-Tart of Darkness clone was okay. It's been in the barrel since I brewed it in January. Bretty at this point, but I'm hoping some more of the lacto/pedio kicks in and gets me a little more acidic.
-The saison brewed with Yeast Bay Wallonian Farmhouse is being a son of a bitch. Only down to 1.010. I want it to go a little lower. Already been two weeks. I should have mashed a little lower, but got scared by the caution on the yeast to watch my mash as the yeast is super attenuative.
-Another basic saison is and has been holding steady at 1.006. Just waiting on a keg to open up.
-My SMaSH vienna/amarillo with Yeast Bay Funktown was the real surprise. Down from 1.050 to 1.018 in 48 hours at 67 degrees. I use fermcaps, but the krausen was even less than normal. Very mild esters coming through from the initial conan yeast. Interested to see what the brett brings to the table. I added in ounce of amarillo dry-hop tonight. It'll make for a nice comparison to my other vienna/amarillo SMaSH with S-05.
-Red wine kit I started back in January is still a little harsh. Was at 0.997. Going to let that one sit for a few more months before bottling. The oak needs to calm way down.
-Rye farmhouse with JK Boxer's Revenge yeast was very rye-ey. I brewed in back in January, so it still has a good little ways to go, but I'm hoping it gets to the flavor I want. I'm hoping for a little bit more fruit and acidity. We'll see. Might need actual fruit to get there, which isn't where I hoped to take that beer.
-Tart of Darkness clone was okay. It's been in the barrel since I brewed it in January. Bretty at this point, but I'm hoping some more of the lacto/pedio kicks in and gets me a little more acidic.
-The saison brewed with Yeast Bay Wallonian Farmhouse is being a son of a bitch. Only down to 1.010. I want it to go a little lower. Already been two weeks. I should have mashed a little lower, but got scared by the caution on the yeast to watch my mash as the yeast is super attenuative.
-Another basic saison is and has been holding steady at 1.006. Just waiting on a keg to open up.
-My SMaSH vienna/amarillo with Yeast Bay Funktown was the real surprise. Down from 1.050 to 1.018 in 48 hours at 67 degrees. I use fermcaps, but the krausen was even less than normal. Very mild esters coming through from the initial conan yeast. Interested to see what the brett brings to the table. I added in ounce of amarillo dry-hop tonight. It'll make for a nice comparison to my other vienna/amarillo SMaSH with S-05.
Posted on 4/18/14 at 8:48 am to BottomlandBrew
Making 6 gallons of lambic to replace the 4 gallons that I am taking out of my barrel today. Mashed in at 100 and then did a short acid rest, followed by a short protein rest, now onto the sacch rest. I was going to try my 1st turbid mash but don't have the time now with family on the way.
Posted on 4/18/14 at 8:54 am to rds dc
Anyone know where I can get 3/16 ID x 7/16 OD beer line in BR?
Posted on 4/18/14 at 9:19 am to LSU-MNCBABY
quote:
Might be another stupid question, but racking the beer on top of the frozen watermelon, won't this totally stop any fermentation? I've had it in a primary for a week so far
Wait for primary fermentation to stop. Then rack in secondary. Fermentation will not stop when you secondary, in fact, a secondary fermentation may begin due to the residual yeast being sucked up into the fermenter and the sugars from the fruit being fermented. But it won't be that much fermentation. At least not with blackberries. I may get an additional 2 points of fermentation (hydrometer at end of primary 1.014, at end of secondary, 1.012) but it won't be substantial and your beer would be fine.
Posted on 4/18/14 at 9:20 am to turbotiger
Posted on 4/18/14 at 9:26 am to DR Hops
Yea I checked their site but I did not see that specific size. What does every one else use for picnic taps?
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