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Old 04-27-2014, 05:42 PM   #1
theQ
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Default Rasins in a longer secondary

Hi,

I am fermenting a quad. Brewed it yesterday. The recipe asked for fresh cherries but since I made a double batch I want to use raisin for the other 5 galons. It's a long secondary like 90 days.

Oh and the original recipe asked for a shot of brett in secondary, will that make it sour and secondly will that shot make it in a 10%ABV beer ?

What is the proper way to use them in secondary is 90 days enough to make them "dissapear" ?

Thanks!
Q

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Old 04-28-2014, 02:36 AM   #2
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Brett doesn't make beers sour. It gives them the funk. Sourness comes from bacteria like Lactobacillus and pediococcus.

By disappear do you mean the raisons will dissolve? I'm not sure why that would happen but I've never used raisons. If you add brett I think people would tell you that you have to wait more than 90 days in the secondary or at least you have to be sure the gravity is not going any lower.

No way of knowing what you abv would be since you didn't give enough info. Would need to know yeast strain, mash temp, OG, ingredients...

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Old 04-28-2014, 04:28 AM   #3
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I use raisins a lot in mead and cyser making. They increase body and give it a vinous character.

Soak them in water to rehydrate them. Then put them in a blender and purée them.

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Old 04-29-2014, 11:41 AM   #4
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Do put them in hot water before pureeing to avoid infection issues?

I read people do 100% Brett beers. Any difference between B and L strains?

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Old 04-29-2014, 12:36 PM   #5
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100% Brett beers don't turn out funky because the yeast isn't stressed. I used 100% Brett B in an IPA and it turned out extremely grapefruity. Like Tropicana grapefruity. Hardly any funk.

If you want the funk, you have to add it at or near the end of fermentation.

Brett L says it has cherry character.

I like to pasturize fruit before I put it in to ferment. I'll give it 30 minutes at 160F. If you worry about pectin haze, you can use pectic enzyme.

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Old 04-29-2014, 03:33 PM   #6
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it's a darker beer, a quad 10abv, close to a stout in color so the pectine haze won't matter plus it's in the style. On top of that I will to age it in secondary for few good months. So all might clear up in time.

Thanks a lot for replying to me. Very informative.

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Old 05-02-2014, 01:04 PM   #7
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I was also wondering how much raisins should I use ? in a 5 gals ?

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Old 05-02-2014, 03:48 PM   #8
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I use 1lb for my meads and cysers.

The Raison D'Etre recipe in Extreme Brewing uses 6oz.

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