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re: Homebrewing: In-Process Thread
Posted on 6/7/15 at 9:39 am to BottomlandBrew
Posted on 6/7/15 at 9:39 am to BottomlandBrew
Brewed the partial mash bottomland saison yesterday evening and already have bubbling this morning. Thanks for the help.
I did not add the French oak chips because I was not sure how to make sure they would not contaminate the beer. Thinking about that brought up the question of how do you add fruits and other flavors at boilout without any contamination?
I did not add the French oak chips because I was not sure how to make sure they would not contaminate the beer. Thinking about that brought up the question of how do you add fruits and other flavors at boilout without any contamination?
This post was edited on 6/8/15 at 7:42 am
1
Posted on 6/7/15 at 10:47 am to Creamer
For wood, I soak them in wine or whiskey. I suppose you could dunk them in boiling water if you don't want wine or liquor flavors
For fruit, you can dunk it in starsan if it's whole or frozen chunks.
For a purée, I hear it up to 165 or so for a few minutes. You can have issues with pectin making your beer cloudy by beating the fruit though.
Or, you can dump it in there and just see what happens. There is a decent chance your beer will have enough alcohol, high enough IBUs and a low enough ph after primary fermentation that it will prevent infection.
For fruit, you can dunk it in starsan if it's whole or frozen chunks.
For a purée, I hear it up to 165 or so for a few minutes. You can have issues with pectin making your beer cloudy by beating the fruit though.
Or, you can dump it in there and just see what happens. There is a decent chance your beer will have enough alcohol, high enough IBUs and a low enough ph after primary fermentation that it will prevent infection.
This post was edited on 6/7/15 at 10:50 am
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