Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Raisins for carbonation?
Reply
 
LinkBack Thread Tools
Old 10-03-2012, 05:21 AM   #1
naristov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: New York, Ny
Posts: 61
Liked 1 Times on 1 Posts
Likes Given: 1

Default Raisins for carbonation?

I was reading through some of the recipes in Brooklyn Brew Shop's book for some inspiration on my next brew. I came across a recipe called "Prohibition Ale" and it called for raisins to be put in each bottle. Apparently a woman told the good people at Brooklyn Brew Shop that she use to brew beer back during the Prohibition era and that you needed to use exactly 4 Raisin because 3 would be too little and 5 would result in a bottle bombs.

I doubt I will be using this method, but I was wondering if anyone had tried this and if so what were the results.

__________________

Primary 1: Belgium Tripel
Primary 2: None
Secondary: None
Bottled:EggNog Stout, Dead Ringer IPA
Next: Smoked Cherry Ale, Jalapeno Session

Drinking: Dogfish Head Pumpkin Ale , Ommegang Abbey Ale

naristov is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 02:32 PM   #2
Matteo57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Corona, ca
Posts: 678
Liked 13 Times on 12 Posts

Default

subscribed... interested in this...Wonder how many for belgian beers... I would think this would be good for a good quad or something!

__________________
Matteo57 is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 04:30 PM   #3
boscobeans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Schenectady, New York
Posts: 913
Liked 111 Times on 91 Posts
Likes Given: 306

Default

You would get sugar to carbonate, but I would be afraid of putting a bunch of nasties in your beer and winding up with bottle bombs or garbage beer at the least.


bosco

__________________
boscobeans is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 04:40 PM   #4
feinbera
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: San Francisco, CA
Posts: 455
Liked 82 Times on 68 Posts
Likes Given: 45

Default

Idunno, at that point, the finished beer is pretty acidic and alcoholic, so, you're not going to get any mold or anything. It might be the wild yeast or lacto or brett on the raisins that's fermenting them out rather than residual brewer's yeast, but they make up such a small volume of the total fermentables that you're probably getting more flavor from the raisins themselves than any bugs they bring with them. I doubt the prohibition-era brewers were making brews with too many residual higher-order sugars to chew on, or aging them long enough for the raisin bugs to chew on them... but, then, if you're dropping raisins into a beer you plan on cellaring for a few months, you're probably a pretty experimental type of brewer who won't mind rolling the dice on spontaneous raisins yeasts.

__________________
feinbera is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 06:04 PM   #5
naristov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: New York, Ny
Posts: 61
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I might try it with a few bottles on my next brew, just to see. My guess the biggest problem would be inconsistencies in carbonation.

__________________

Primary 1: Belgium Tripel
Primary 2: None
Secondary: None
Bottled:EggNog Stout, Dead Ringer IPA
Next: Smoked Cherry Ale, Jalapeno Session

Drinking: Dogfish Head Pumpkin Ale , Ommegang Abbey Ale

naristov is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 10:38 PM   #6
SoupNazi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Portland, Oregon
Posts: 157
Liked 8 Times on 8 Posts
Likes Given: 11

Default

Would you grind them up or put them in whole?

__________________

"You put the balm on? Who told you to put the balm on? Did i tell you to put the balm on?"

SoupNazi is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 12:34 AM   #7
naristov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: New York, Ny
Posts: 61
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by SoupNazi View Post
Would you grind them up or put them in whole?

I think the recipe says to just drop them in whole. You would probably get more floties if you grind them up.
__________________

Primary 1: Belgium Tripel
Primary 2: None
Secondary: None
Bottled:EggNog Stout, Dead Ringer IPA
Next: Smoked Cherry Ale, Jalapeno Session

Drinking: Dogfish Head Pumpkin Ale , Ommegang Abbey Ale

naristov is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 06:55 PM   #8
jwsquared
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 19
Likes Given: 1

Default

Raisins host yeast on their surface.

__________________
jwsquared is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 07:06 PM   #9
Hamsterbite
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Turlock, CA
Posts: 373
Liked 46 Times on 26 Posts
Likes Given: 3

Default

My concern would be gushers and bottle bombs and basically just not knowing what you're going to end up with depending on what type/how many wild yeast/bugs are present. How could you know how far the wild stuff would continue to attenuate?

__________________

Sometimes the angels punish us by answering our prayers. -Peart

Next Brew: SWMBO's choice. Probably Saison.
Primary: Janet's Brown, Mulled Chamomile Cider/Perry
Secondary: Nada
Bottle Conditioning: Nada
Bottled and Ready: Hop in the Dark, Raison Detre, Hoppy Saison

Hamsterbite is offline
boscobeans Likes This 
Reply With Quote Quick reply to this message
Old 10-04-2012, 11:28 PM   #10
Timmyg316
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Halifax, NS
Posts: 41
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Its interesting. I would think grinding them would only make fermentation faster. As for surface microbes you could soak them in vodka first.

__________________
Timmyg316 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Just ordered a carbonation stone. Carbonation in 20 minutes??? Any good? Mike-H General Techniques 26 10-15-2013 01:26 AM
low carbonation porterguy General Techniques 3 03-05-2012 03:15 AM
Carbonation tgwells General Techniques 6 12-17-2011 12:58 AM
carbonation castillo General Techniques 11 12-28-2008 10:51 PM
carbonation gvbrew General Techniques 6 12-19-2008 11:23 PM