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Post by gusso on Sept 10, 2021 16:54:54 GMT -6
Yeah, I used it but I didn't mess with the PH. In fact, I made that before even messing around with Bru'n Water. Still came out very good. I plan on using it again soon. This is good to know! Ordered some yesterday. I'm thinking something with raspberry puree... does ginger go with raspberry and would that be too weird? If the ginger is in the background, playing second fiddle to the raspberry, sounds fine.
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Post by Ken on Sept 11, 2021 8:35:13 GMT -6
Check out THIS stuff that I saw in an issue of IMBIBE magazine. Sanitized so you could add it at any point in the process and I assume very fresh and flavorful. I was dreaming of a raspberry ale this fall (and still might make one) and was planning on using that. There are other flavors too.
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Post by shaggaroo on Sept 11, 2021 9:39:46 GMT -6
This is good to know! Ordered some yesterday. I'm thinking something with raspberry puree... does ginger go with raspberry and would that be too weird? If the ginger is in the background, playing second fiddle to the raspberry, sounds fine. Yeah I saw somewhere that pitching 2 packs into 5 gals gives you more sour... and Ken's post about the pureés is timely and I see they have a ginger pureé as well...
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Post by Ken on Sept 11, 2021 9:56:03 GMT -6
Doobah (Blueboard) and I were bouncing this around recently. He says that the brewery he works at will make a fruit beer and use puree of whatever flavor and they will add it at flameout. I always thought that adding it at flameout would scrub out a lot of the delicate fruit character you're trying to preserve but if this stuff is sanitized then you could lower the temp of the wort a bit (150? 120?) and add the puree and hope that some amount of fruit flavor makes it through the fermentation process. My issue with fruit was adding it in a secondary or any point after fermentation was complete... then a second fermentation would kick up from the sugar in the fruit and it would dry out the beer terribly. Doobah suggested some crystal in the recipe to offset that and also mashing high. I don't want SWEET but I don't want mouth-puckeringly dry either. Tart is fine but there needs to be decent balance. I smacked a pack of 1056 last night and I'm making MLPA tomorrow. I might put a raspberry ale recipe together and order a can of that puree.
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Post by gusso on Sept 11, 2021 15:24:20 GMT -6
If the ginger is in the background, playing second fiddle to the raspberry, sounds fine. Yeah I saw somewhere that pitching 2 packs into 5 gals gives you more sour... and Ken's post about the pureés is timely and I see they have a ginger pureé as well... Do you think you'd need ginger puree? Seems you get plenty of ginger flavor from a small amount of fresh or dried.
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Post by shaggaroo on Sept 12, 2021 8:38:14 GMT -6
Yeah I saw somewhere that pitching 2 packs into 5 gals gives you more sour... and Ken's post about the pureés is timely and I see they have a ginger pureé as well... Do you think you'd need ginger puree? Seems you get plenty of ginger flavor from a small amount of fresh or dried. no I don't think I do, but it was interesting to see... and I agree probably get enough flavor from some freshly ground ginger, especially considering I think I would want it in the background like "hmmm, I wonder what that flavor is?"
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Post by Seven on Sept 13, 2021 8:00:52 GMT -6
Do you think you'd need ginger puree? Seems you get plenty of ginger flavor from a small amount of fresh or dried. no I don't think I do, but it was interesting to see... and I agree probably get enough flavor from some freshly ground ginger, especially considering I think I would want it in the background like "hmmm, I wonder what that flavor is?" The few times I've used ginger, it dissipated pretty quickly. Once was in a saison and another time in a cider. I used homemade stem ginger, so essentially fresh ginger cooked in a simple syrup. It was really nice initially but I needed a lot more if I wanted the flavor to remain long-term.
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