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Old 05-10-2010, 05:19 PM   #21
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Brewed this last year and came in with a bit higher efficiency than predicted (due to not factoring in the kiwi). It's really weird to see white chunks of fruit floating in your carboy though. Plan on losing 1/2 a gallon or so due to the fruit. Great while mowing the lawn.



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Old 05-10-2010, 05:51 PM   #22
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Well I'm trying mine for the first time today. It's a good beer but I can barely discern the kiwi in it. I like it though it's light enough and finished up dry enough for me. This was my first AG batch and I am thinking I need to do a campden treatment at least to my water.



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Old 05-10-2010, 05:51 PM   #23
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Did the fruit get all oldy and moldy?

I made a wheat beer yesterday with blood orange and im worried about how nasty that fruit is gonna be after 10 days.

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Old 05-10-2010, 05:52 PM   #24
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I made a kiwi/strawberry mead once. To remove all the skins from the kiwi, I froze them and then dipped them into hot water. This caused the outer layer to defrost and you can easily slide the skins right off.

You could also use the 40 frozen kiwi to help cool your wort.

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Old 05-10-2010, 06:13 PM   #25
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I had the fruit in a mesh bag. That way when it was done I just pulled the bad and let it drain. The fruit turned white.

I might try to make this again and try the freezing method. That sounds real simple. Instead of doing the ferment like they suggested in the magazine (putting fruit in primary) I will do the fruit in the secondary. Or I might just look for a kiwi extract and say screw the damn fruit!

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Old 05-30-2010, 01:37 AM   #26
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This thread needs a bump because this beer is so awesome. Drinking it right now and it is just sooooo good in the summer. I'll do a full review later this weekend.

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Old 05-30-2010, 02:49 AM   #27
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If you are a kegger and add the fruit right to the keg and keep the keg at a cold temp, would the yeast just go dormant and not ferment the sugar from the kiwi?

I just did this to a Wit and after 2 days it seems great but maybe i need to take a gravity reading.

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Old 05-30-2010, 12:05 PM   #28
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I had over half a case of this out for my cookout yesterday. My friends drank it up fast along with all the other homebrew in the cooler.

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Old 05-30-2010, 01:10 PM   #29
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Quote:
Originally Posted by b33risGOOD View Post
Did the fruit get all oldy and moldy?

I made a wheat beer yesterday with blood orange and im worried about how nasty that fruit is gonna be after 10 days.

Shouldnt. I've got some Ancient Orange Mead going at room temp and its happy, with two oranges cut up, blueberries and raisins
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Old 05-30-2010, 04:43 PM   #30
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Quote:
Originally Posted by Boerderij_Kabouter View Post
This thread needs a bump because this beer is so awesome. Drinking it right now and it is just sooooo good in the summer. I'll do a full review later this weekend.
Looking forward to the review. I saw Sam at a beer festival about a month ago and asked him what he though about a Pilsner version of it. He thought it was a great idea. So with his holiness's blessing, I'm going to give it a shot.


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