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re: Homebrewing Thread: Volume II
Posted on 1/30/19 at 2:18 pm to Knuckle Checker
Posted on 1/30/19 at 2:18 pm to Knuckle Checker
quote:why? what are you trying to do.
Has anyone used fruit pulp in a NEIPA?
1
Posted on 1/30/19 at 2:38 pm to Knuckle Checker
quote:
I had a similar problem. Next, I’m planning on doing an oxygen free transfer using a 300 micron autosiphon filter from Utah biodesiel. But I’m just going to put the racking cane in there instead of an autosiphon. Guess we will see how that works.
I was using a filter on the end of the steel wand for a sterile siphon starter. I also had the tube at the bottom of the screen, so maybe if i pull back it wouldn't have been an issue. Or i could just keep doing what i did, and use the trub cap that comes with the siphon starter.
One of these
on one of these
This post was edited on 1/30/19 at 2:41 pm
Posted on 1/30/19 at 2:42 pm to BugAC
are you using co2 to push or just blowing in the filter?
Posted on 1/30/19 at 3:25 pm to CarRamrod
quote:
are you using co2 to push or just blowing in the filter?
Both. Mostly the CO2. Well technically, it's all CO2.
Posted on 1/30/19 at 3:34 pm to BugAC
quote:
I was using a filter on the end of the steel wand for a sterile siphon starter
Yea that’s basically the same concept, but the autosiphon filter is a larger diameter and longer so less possibility it will be clogged by debris. Much more surface area to filter.
Posted on 1/30/19 at 3:35 pm to CarRamrod
quote:
why? what are you trying to do.
Create a juice bomb
Posted on 1/30/19 at 4:19 pm to Knuckle Checker
quote:
I have one of these and it works great. I use it on IPAs or any beer that I put fruit in.
I used to tie a fine mesh bag around the tip of the autosiphon, but the beer flow would become restricted and I would start drawing in air from the inside of the autosiphon. I haven't had that problem with the mesh tube. My only complaint is that I can't get as much beer out of the fermenter. It seem like I leave about a quart behind.
Posted on 1/30/19 at 9:23 pm to Knuckle Checker
Well no need for fruit pulp. Water chemistry, Conan or London 3 yeast, biotrans hops....those are the keys. Oohh and no oxygen intrusion after fermentation
Posted on 1/30/19 at 9:34 pm to CarRamrod
I do all of that. Just wanted to try something different, but I’ve never used fruit before.
My main concern is not contaminating anything. I would think because it’s frozen I should be ok with just defrosting and adding to primary
My main concern is not contaminating anything. I would think because it’s frozen I should be ok with just defrosting and adding to primary
This post was edited on 1/30/19 at 9:35 pm
Posted on 1/30/19 at 11:36 pm to Knuckle Checker
If your going to do that just treat it like fruiting the beer.
Posted on 1/31/19 at 7:24 am to Knuckle Checker
When I add frozen fruit, I pasteurize it the day I rack onto it in secondary. I make a double boiler so as not to scorch or cook any of it, heat up the fruit masceration/purée to 150-160° for like 5-10 minutes to pasteurize. Then wrap the bowl in foil, throw it in the freezer until it’s about room temp, funnel it into the new carbon, and rack my beer from primary onto new fruit.
Worked great for me the last 10 or so times I’ve done it. Just be sure not to go too much over 160° and don’t cook for more than 10 minutes! If you do, you will start cooking the pectins which is bad for the beer, I’m pretty sure.
Worked great for me the last 10 or so times I’ve done it. Just be sure not to go too much over 160° and don’t cook for more than 10 minutes! If you do, you will start cooking the pectins which is bad for the beer, I’m pretty sure.
Posted on 1/31/19 at 7:51 am to The Estimator
That’s the method that works for me
This post was edited on 1/31/19 at 7:55 am
Posted on 1/31/19 at 7:57 am to The Estimator
Any idea how much pulp would add a subtle flavor to a NEIPA? Was going to try a pound. I guess it somewhat depends on the fruit, in this case I was thinking guava or passionfruit for a tropical flavor
Posted on 1/31/19 at 8:11 am to Knuckle Checker
Posted on 1/31/19 at 8:26 am to Knuckle Checker
quote:
Any idea how much pulp would add a subtle flavor to a NEIPA? Was going to try a pound. I guess it somewhat depends on the fruit, in this case I was thinking guava or passionfruit for a tropical flavor
Depends on the fruit. My fruited beers are sours, not IPA's, so take it for what it's worth.
But typically, depending on the fruit, anywhere from 1 to 3 lbs/gallon. If you want intense fruit flavor, 3 lbs/gallon may work. Also, how intense is the fruit you want to use? Blueberries aren't very intense, so i typically up the amount to 3-4 lbs/gallon. Raspberries/blackberries on the other hand, are more intense, and you would be find with 1.5 - 2 lbs/gallon. This is for noticeable fruit flavors. However, if you want more subtlety, for an intense fruit, i'd go with 1 lb/gallon. For a mellow fruit, i'd go with 1.5 - 2 lbs/gallon.
But then again, i'm combatting the acidity in a sour so that the fruit is more noticeable. Not the same as an IPA.
This post was edited on 1/31/19 at 8:27 am
Posted on 1/31/19 at 9:42 am to Knuckle Checker
The only hoppy beer I made that had fruit in it was my first Festival NEIPA at Larry Fest last year. It was a Passion Fruit Hefe-NEIPA. I only added the innards of like 3-4 passion fruits which is a super small, low yield fruit, but with intense flavor/acidity. It was perfect IMO because it enhanced all of the juicy tropic character I had with citra and galaxy and banana esters from the yeast. The added acidity helped to brighten up an otherwise soft palate brew. I made that fruit recipe to be a well-rounded juice bomb that didn’t get all of its flavor from a frick ton of fruit purée a la Pink Matter and all the other 1/2 fruit purée brews in SIPS. They’re delicious, but that’s because fruit juice/purée is delicious. There was so much guava juice in pink matter, it affected the thickness (too thick IMO) of the beer and I could tell by the graininess of the guava juice that they had used a shite ton.
So yeah, if you want something that people are going to go crazy about and say it’s the most fruity juice bomb ever, overload it with juice/purée. I’d even advise to not let most of that purée ferment out because then you’re going to get more alcohol and less fruit flavor as it ferments out. You’re probably looking for that sugar if you want something like SIPS.
But I always err on the side of balance and proper incorporation for any ingredient that’s not MWHY.
tl;dr - I’d say put no more than 1/2 lb passion fruit purée or 1 lb guava purée, pasteurized, into the secondary.
So yeah, if you want something that people are going to go crazy about and say it’s the most fruity juice bomb ever, overload it with juice/purée. I’d even advise to not let most of that purée ferment out because then you’re going to get more alcohol and less fruit flavor as it ferments out. You’re probably looking for that sugar if you want something like SIPS.
But I always err on the side of balance and proper incorporation for any ingredient that’s not MWHY.
tl;dr - I’d say put no more than 1/2 lb passion fruit purée or 1 lb guava purée, pasteurized, into the secondary.
Posted on 1/31/19 at 9:47 am to BugAC
Thanks. I’m not sure how strong of a flavor guava is so I’ll have to do some taste testing.
Posted on 1/31/19 at 11:19 am to Knuckle Checker
For those with experience with brewing stouts/porters with lactose. How sweet is too sweet?.... This will be the first recipe I make entirely on my own. I made my recipe on an excel spreadsheet I created. Also used brewersfriend to confirm my numbers.
Recipe has my OG at 1.075 and FG at 1.027
Thats about what I want in terms of ABV, but I also don't want it to be overly sweet. I have read that while lactose is a sugar, it is not as sweet as I might expect. What that be a fine final gravity for a porter?
Recipe has my OG at 1.075 and FG at 1.027
Thats about what I want in terms of ABV, but I also don't want it to be overly sweet. I have read that while lactose is a sugar, it is not as sweet as I might expect. What that be a fine final gravity for a porter?
Posted on 1/31/19 at 9:22 pm to GeauxPack81
The style guidelines are not the end all, be all but they're usually a good place to start. For a milk stout the FG ranges between 1.012 and 1.024. So maybe split the difference and aim for 1.018 then adjust if necessary on the next batch.
Posted on 2/1/19 at 7:06 am to USEyourCURDS
quote:
Want.
I think Heypaul Distributors can make that happen.
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