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Old 08-11-2010, 03:38 AM   #11
wonderbread23
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I brewed a super light lychee wheat beer that had less than optimal results (was targeting a > 4% session beer). The lychee aroma is fantastic, but the flavor is almost non-existent and overwhelmed by the wheatiness / graininess / dryness of the recipe I used (mainly pilsner with a good chunk of wheat). I used about (6) cans of drained fruit in secondary for about a month....next time I'm going to double this amount. My mistake was using very little crystal and mashing low in the recipe so I ended up with a very dry beer. I think the sweetness of a light crystal malt would have helped pull through the perception of the fruit. Additionally, next time I'm gonna hit it with a little lactic acid at the end of fermentation to accentuate the fruit. You're gonna have to use a butt-load of fruit for it to really sing.

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Old 08-11-2010, 04:39 AM   #12
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Originally Posted by wonderbread23 View Post
The lychee aroma is fantastic, but the flavor is almost non-existent
+1. Last year, I split a batch of a lighter IPA and added 2 cans of lychees to half in a carboy and dry-hopped the other half with Crystal hops. The base beer wasn't very good, but the lychee aroma was very pretty when I dumped the last of it three weeks ago.
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Old 08-11-2010, 04:41 AM   #13
robtotten
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Why add the potassium sorbate? As long as it's in your kegerator (chilled), it's not going to ferment.

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Old 08-11-2010, 03:46 PM   #14
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even at chilled the yeast can still ferment, although, very, very slowly. The primary reason I added the potassium sorbate was because this beer was for the GF, who doesn't live with me. So I end up bottling about 12 bottles at a time and I doubt they are always in her fridge, so I wanted to minimize the chance of the juice fermenting in the bottle.

To wonderbread23 and 944play. I could see where only adding the fruit itself wouldn't add much flavor. They really are a very mild fruit. For me, there is tons of flavor and actually only mild aroma (the 3638 yeast I used really puts out the phenols). But that is because I didn't do a secondary and rack onto the fruit. I actually pureed the lychees and then added that back to the juice from the can. I then pasteurized and filtered through a hop bag. After that I just added juice straight to the keg to taste.

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I have also been to the bar tonite...so my evaluations may be skewed.
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Old 08-11-2010, 03:49 PM   #15
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Thank you for your prompt reply KyleWolf,

I know that potassium sorbate does not kill the yeast it just stops reproducing it, Thats why if you want to backsweeten the wine it has to be add once the fermentation has finished.

I am not saying that your theory is wrong I am just saying that after reading a good quantity of brewing books I have never seen the use of it in beer.

Have you ever seen or used potassium sorbate GilaMinumBeer??
Sorry, I think I misread/misunderstood. You are right though, potassium sorbate is hardly used, if ever, in beer. I imagine because carbonation was desired, so they never wanted to add it in. Though I do wonder about beers like Utopia, which is served flat from what I understand. They most likely filter, but the curiosity remains.
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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
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Old 06-12-2014, 07:49 PM   #16
dougdecinces
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I'm brewing several batches of lambic that I plan on blending and was thinking of doing a small portion of it (2-3 gallons) with lychee. I know posters have had sub-optimal results with regular lychee ales, but I'm thinking the acid might make the flavors pop. What does everyone think?

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