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Old 03-08-2006, 06:14 PM   #71
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Just found this regarding pectin, enzymes, and the uses thereof.

BYO's Mr Wizard

might have to look into this.

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Old 03-08-2006, 06:49 PM   #72
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My reading shows that it's the protein in wheat that makes the beer cloudy. I can't find anything on Google about protein in berries. I guess I'll compare labels in the frozen fod section at the grocery store. The Knott's Berry farms straw- and rasp-berry jams in my fridge both list 0 grams protein. I think that means less than one gram in a tablespoon. No help there...

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Old 03-08-2006, 07:08 PM   #73
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Yup, I've seen the BYO artical on starch haze, that's why I think strawberries have protein haze.

Here's a site with lots of info on Lambic's:

http://www2.parc.com/emdl/members/ap...shredale.shtml

With some info on fruit adjuncts. Seems some berries have lots of citric acid, I wonder if it breaks the fructose-glucose bond in sucrose, allowing the rapid fermentations we see?

Would the starch show up in an iodine test? Anybody here got the stuff to try it?

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So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"


Last edited by casebrew; 03-08-2006 at 07:10 PM.
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Old 03-08-2006, 07:10 PM   #74
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I have 1 gallon of the beer, before I added strawberries, in another secondary and it is extremely clear. The 4 gallons, with strawberry added, definately is more cloudy. Last night there was already another layer of sediment on the bottom of the tertiary so stuff is definately falling out of it still.

It will be interesting to see how much it clears and have something to compare tastes, color, etc against.

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Old 03-09-2006, 04:59 PM   #75
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I'm still getting a little settling out of stuff, and of course adding a half cup of corn sugar in the tertiary over the weekend means a little more fermenting action this week. But things have slowed, it is very clear and I think I will bottle up this weekend.

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Old 03-09-2006, 05:03 PM   #76
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Quote:
Originally Posted by SteveM
adding a half cup of corn sugar in the tertiary over the weekend
why'd you do this?
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Old 03-09-2006, 06:28 PM   #77
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Maybe this is unique to the beer I'm brewing, but it seems like it's fairly dark and red after adding the cherries. I can't imagine even noticing cloudiness. Hopefully this will change within the next few months.

I still have another week and a half in the secondary (according to the recipe), and then two weeks to clarify before bottling.

http://i40.photobucket.com/albums/e2...x/5c92b75c.jpg

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Old 03-09-2006, 11:16 PM   #78
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Quote:
Originally Posted by Lou
why'd you do this?
No compelling reason - basically because I had a little extra in a little bag and I figured it would give a slight boost to the alcohol content. Call it a whim.
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Old 03-10-2006, 01:10 AM   #79
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Quote:
Originally Posted by SteveM
No compelling reason - basically because I had a little extra in a little bag and I figured it would give a slight boost to the alcohol content. Call it a whim.
ok, that's kinda what i figured, but then i got to thinking that there might've been a real reason that i never heard of...
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Old 03-12-2006, 02:45 PM   #80
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its time to bump this thread up again :-D

I am thinking of moving my tertiary to the basement. I was reading on the beginner board that colder temps are good for clarification and this beer is definately having some trouble with that. It is still pretty cloudy and might end up staying that way, although its fruitless counterpart is crystal clear and being bottled tonight.
I am now in no rush to get the strawberry beer into the bottles because I have to go away for 3 weeks starting april 1st and it would be pushing it to get it ready to drink before that. So as long as it is bottled by the end of march it will be waiting for me to drink when i get back.
So off to the basement it goes, for some cold outta sight outta mind clarification time.

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Primary #1:
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Keg #1: Celebration IPA
Keg #2: Oyster Stout
Keg #3: Apricot Ale


Gone: Pumpkin Porter, Founders Breakfast Stout Clone, Lemon Lime Hefe, Kiwi Express IPA, Holiday Red, OktoberFast, Rose Hip Honey Ale, Saison, Hot Chocolate Porter, Blonde, Mad Elf Clone, Raison D'Etre Clone, American Light, Oatmeal Stout, American Cream Ale, Doggy Bag (Leftover ingredients brew - California Common).......
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