mistercameron

Recipes 

WOW! This taste like apple pie in a glass.

I actually kegged mine. At 3 days (ferm temp w/ English cider yeast) it's still on the sweet side - more than I was expecting. I'll probably let it keep going another couple days to dry it out some. One thing I notice is that the first sample I pour has very viscous fluid full of cinnamon. I'm guessing the syrup mixture is probably settling out, despite my attempts to shake and invert the keg.

Anyone else have tips for kegging this recipe?

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Fridgenstein - temp controlled side-by-side kegerator + ferm chamber •
Cam's Night Owl Black IPA

lunshbox

Recipes 

I have been digging around for caramel syrup. I after a while j decided to make my own. This stuff has butter and cream in it. I assume that would cause a problem. What did you guys use?

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Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red

BenRuss

Recipes 

I have had mine in bottles for 4 days and the two test plastic bottles went psst then bubbled over just a bit. Is it too late to pasturize??? I don't have the room to cold crash. Could I do it at a lower temp for longer?

BenRuss

Recipes 

Sorry, 3 cans of concentrate and the syrup at bottling,

BenRuss

Recipes 

Thanks all, I have gone ahead with pastureization anyway and only list a bottle on the first batch. I was working without a tea towel at the bottom if the pot and my pot has a large aluminum heat pad on the bottom so I likely had a bad bottle or it was getting some weird heat pattern. I am also preheating in the sink at about 115 before hitting the pot.

Test bottles are incredible, I can just imagine it after a month!! Thanks Mike.

pwortiz

Recipes 

It won't cause a problem but there will be 0 head retention. I.e. you will get carbonation, but there may be a film or other fatty substance on the top that may be unsightly. STILL, if it tastes good.....Basically, oil will cause a prob in that way. I wanted to use the heavy whipping cream in a batch...I just haven't yet.

This is why we experiment!

Do it and report back!

Tuckerl

Recipes 

I had the same problem. I tried shaking the keg a few times to try to redistribute but in the end there was really nothing I could do. After the first few glasses or so you won't see it anymore.

mistercameron

Recipes 

Did it dry out fine? I washed and saved the yeast so I can re pitch some, just not sure if its necessary in this case

__________________
Fridgenstein - temp controlled side-by-side kegerator + ferm chamber •
Cam's Night Owl Black IPA

Fuddham

Recipes 

I started a batch last weekend using Mike's recipe but used a wine yeast. When the Sg got to 1.006 I racked onto 5 campden and 2.5 tsp P. Sorbate. Stirred well and degassed. The next day the airlock was still working heavly. Added 2.5 tsp more of P. Sorbate, but the airlock is still working heavly. How am I to stop the yeast so that I can backsweeten? I am not planning on carbing.

Thanks,

Scott

Tuckerl

Recipes 

Yeah, it was perfect. Just had to get through the initial sediment.