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Old 03-28-2013, 09:47 PM   #21
heyblinkin
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Quote:
Originally Posted by amandley View Post
Just out of curiosity. Would you guys recommend racking over to a secondary? I normally leave it in the primary for the whole time.
No need unless you're adding more fruit or peel.
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Old 03-29-2013, 01:39 AM   #22
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Originally Posted by high5apparatus View Post
All this talk and no pictures.
Right now it will just look like a plastic fermented bucket. I'I'll post a pic of the first pour
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Old 04-13-2013, 09:29 PM   #23
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OK, pulled a sample and things look good. The juice didn't give it the color profile I was hoping for but there is a SLIGHT orange after taste to it. I think the next time I do this I will expirement with a different yeast. The hef yeast banana-ish taste may have overpowered anything the oranges offered. I kegged it today so in a week or so I will post another pic of the first pour.
edit- oh and FG was 1.010

1365814826321.jpg   1365814825440.jpg  
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Old 02-17-2014, 03:43 PM   #24
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Just wanted to say thanks. Recipe caught my eye and figured I would give it a whirl today on this wonderful Midwest day.

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Old 03-12-2014, 04:48 AM   #25
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I'm new to trying recipe tweaks, so any opinions would be appreciated.

Thinking about brewing this, but going alittle hoppier, especially because I'm dying to try out my new mosaic hops!

How does:
.75oz Mosaic (90mins)
.5oz Mosaic (30 mins)
1oz Mosaic (5mins)

Sound?
I'm estimating around 60 IBU if I'm my mistaken, which is what I'm thinking I want, and I should get some great hop aroma and flavors - agreed?




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Old 03-12-2014, 07:16 PM   #26
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I have just made the extract version of this beer. It is going to be bottled soonish. The flavor is amazing already though.

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Old 05-03-2014, 02:34 AM   #27
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I'm brewing a blood orange wheat and I couldn't find any more blood oranges so I got some 100% blood orange juice made by Aliseo from whole foods. It says "not from concentrate" and it's "pasteurized" so I guess its okay to treat it like fresh squeezed bloor orange juice and add it to the primary. I may heat it up with some zest from other oranges just like in Sam Calagione's book, Extreme Brewing.

Has anyone substituted 100% blood orange juice for blood oranges. How much did you add and at what point.

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Old 05-10-2014, 02:54 PM   #28
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I've seen that juice in whole foods too. I would add the juice after fermentation and gently stir it in, until it matches the flavor profile you're looking for. The only issue this may cause is that fruit juice has sugar and may ferment, which could cause problems with bottling.

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