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Old 12-05-2011, 02:59 AM   #21
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Anyone remember what they said about fermentation? I'm making an extract based clone, but want to try to follow their fermentation schedule, 68, but any ramp / diacetyl rest?
I'm sitting at 1014ish, and wondering if I should crank it up a bit to finish it out.
AO
I can't recall what they said about fermentation, but if you're in the tail end of your ferment, go ahead and ramp it up a little bit to help keep the yeast active for a complete fermentation.
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Old 07-21-2012, 01:31 AM   #22
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Instead of using extract, has anyone tried using an apricot Puree? I am ready to brew this, but generally like Puree's better than extracts. What do you think, and how much would you use? Maybe 3 lbs per 5.5 gallon batch?

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Old 07-21-2012, 01:44 AM   #23
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You'll get some extra fermentation if you go right into the primary.. but between 3 and 5 would work. The intent of this beer is subtle apricot so I'd err on the light side. Best bet is to try a few different amounts in some small beer samples of a similar plain beer and scale to taste. All puree and extract well give different flavor amounts per dose...

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Old 07-21-2012, 02:57 AM   #24
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I used 3# in my attempt of this last year in a 5 gal batch and there was just not enough flavor. I did not add any extract at bottling.

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Old 07-21-2012, 03:25 AM   #25
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Instead of using extract, has anyone tried using an apricot Puree? I am ready to brew this, but generally like Puree's better than extracts. What do you think, and how much would you use? Maybe 3 lbs per 5.5 gallon batch?
I put 2 cans in my Farmhouse Saison and don't even notice it. It wouls take at least 2-3 times more...
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