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Old 12-13-2012, 08:24 PM   #21
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Originally Posted by acidrain23 View Post
I would advise against that. Tomato plants themselves are mildly toxic, they contain a chemical known as solanine. It probably wouldn't kill you, but could give you one bad upset stomach. (note, in theory it COULD kill you though- depending on the concentration in your particular plant and how much you use).

See: http://en.wikipedia.org/wiki/Solanine
The oxalic acid could sure take your kidneys out though.


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Old 12-13-2012, 11:56 PM   #22
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http://www.shortsbrewing.com/beer/our-portfolio/specialty-beers/bloody-beer/

This says the tomatoes are actually fermented and s well as the appropriate spices used probably in secondary is my guess.

I would go the bake and salt method mentioned above to prep them........no I wouldn't, I'd probably just have a Bloody Mary instead while I brewed something else


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Old 12-14-2012, 12:30 AM   #23
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Yeah thats correct, like I said earlier the scaled down recipe sent to me by thier brewmaster has the tomatoes going into primary and spices into secondary. And Dont knock it till you tried it!!!

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Old 12-14-2012, 12:47 AM   #24
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My co-worker has been brewing tomato pale ales for a while - I believe he uses an organic puree in the primary. It's an interesting brew - very crisp from the added acidity. Color is really not that different from a regular pale ale that tends towards dark gold/light amber hues. Gives you wicked tomato burps though.

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Old 12-14-2012, 09:06 PM   #25
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If you want a strong vegetal presence then do everything you can to ensure DMS stays in the wort. For balance add 6 meatballs at flameout and then dry hop for 3 months with simcoe and Italian parsley.
Afterthought...does this guy have friends who now go to Buffalo Wild Wings by chance?

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Old 12-14-2012, 09:11 PM   #26
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Originally Posted by KarlHungus76 View Post
If you want a strong vegetal presence then do everything you can to ensure DMS stays in the wort. For balance add 6 meatballs at flameout and then dry hop for 3 months with simcoe and Italian parsley.
Afterthought...does this guy have friends who now go to Buffalo Wild Wings by chance?
If you dont like what im brewing I could care less, move on to the next thread
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Old 12-15-2012, 01:12 AM   #27
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I’ve done a few tomato beers and they are Pretty good. Share the recipe if you can. I havn't come up with anything great but think it has potential.

As for sanitation: I have added fresh tomatoes to the primary. I dip them in boiling water for 1 min to kill any funk and wild yeast on the skin, then chop them on a sanitized board. I have also dried them in the oven to evaporate the liquid; this works well. You still get the fresh tomato flavor, but not as watered down.
My biggest problem with the beer is the tomato is overpowered easily. You need a light grain bill.

Luck.

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Old 12-15-2012, 01:19 AM   #28
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Use tomatoes as you would any fairly high acid fruit as that is what they are.

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Old 12-15-2012, 01:37 AM   #29
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I would mix up a very mild bleach solution (1/4 oz to a 16 oz spray bottle) spray it down with it, let it sit for about 30 seconds, rinse thoroughly, cut it up with a sanitized knife and cutting board and throw it in the secondary. I say it because I think one Heirloom would be sufficient for 5 gallons. Much more would be to much like a michillada which you might as well just do a bloody mary.

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Old 12-15-2012, 02:27 AM   #30
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I would mix up a very mild bleach solution (1/4 oz to a 16 oz spray bottle) spray it down with it, let it sit for about 30 seconds, rinse thoroughly, cut it up with a sanitized knife and cutting board and throw it in the secondary. I say it because I think one Heirloom would be sufficient for 5 gallons. Much more would be to much like a michillada which you might as well just do a bloody mary.
Without being toooo negative. Bleach or tap water in the secondary are very bad. I have used 3 or 4 pounds of tomatoes in a recipe and had it too little flavor. Bleach?


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