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Old 03-29-2010, 01:01 PM   #21
nootay
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Thanks for the info!! I think i may make this one twice. One with the extract, and one with real fruit, just so i can taste the difference.

Adam

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Old 03-29-2010, 01:32 PM   #22
AlterCow
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Quote:
Originally Posted by nootay View Post
Thanks for the info!! I think i may make this one twice. One with the extract, and one with real fruit, just so i can taste the difference.

Adam
If you do, please post the results. Inquiring minds want to know.
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Extract Exercises
Primary: Amber-Weiss ?%ABV
Aging: Dark Amber Ale 3%ABV, and Sweet IPA 6.74%ABV.
Consumed: Irish Stout 4-5%ABV, All Malt Amber 6%ABV, Porter ?%ABV, Dead Guy Ale Clone ?%ABV
Up Next: Smoked Chocolate Milk Stout

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Old 03-29-2010, 03:42 PM   #23
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A lot of people (myself included) use Oregon raspberry fruit puree. It's seedless and pasteurized. Just sanitize the can and can opener, dump it into your secondary and rack on top of it.

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Old 03-29-2010, 03:49 PM   #24
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Hmm, instead of doing 2 seperate batches, i guess i could put 2.5 gallons in one keg with raspberry syrup, and 2.5 gallons in another keg with fruit? I would use the fruit keg as a secondary at this point. Hit it with co2 to seal the lid and let it sit for a couple weeks, rack to a new keg after that and put co2 on the carbonate? Im new to both beer brewing and kegging, so i guess thats the right process? Using a keg as a secondary, i would just put co2 in it, bleed it, co2, bleed, do that a few times to get the o2 out, then put enough co2 in to seal it up? Can it just be stored for a couple weeks or do i have to put more co2 in every so often?

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Old 03-29-2010, 05:09 PM   #25
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When its done fermenting yes. I dont think the extract is a syrup, more of an flavor extract. So no sugars.

But using real fruit will restart the fermentation so you would need an airlock so the pressure does not build up.

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Old 03-30-2010, 02:04 AM   #26
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good call i didnt even think about that. Hopefully i will get this started tomorrow, rain or shine

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