Did you rack off the fruit to another fermenter, then off that a day later to bottling bucket, or straight to bottling bucket? Add any yeast? If so how much?
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Fermenting: Cherry Stout
On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB
I actually changed the recipe a bit. I added the fruit to the primary fermentor after main fermentation was done (about a week). It then bubbled a bit more to ferment the sugars from the fruit. After three weeks in primary, I racked off to secondary. But if you put the fruit in secondary, I would rack off to tertiary for a couple of days just to separate the fruit gunk from the beer. Also, I did add yeast in the bottling bucket. I just got a pack of S-04 dry yeast and sprinkled it in when I added the priming sugar. I then gently stirred it up without splashing to mix the yeast and sugar. The yeast didn't mix too well so you might try hydrating it in some warm water before adding it.
I'll give it a shot. I'm a little behind on this brew and just put it on the fruit. All the raisins and plus seem to have what looks like hop residue all over them. Or else its a nasty infection. I'm going to go with hops because I htink positive.
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Fermenting: Cherry Stout
On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB
The fruit in mine was also on the nasty side. But this beer should be in the 9 to 10% ABV range. With so much alcohol, it's unlikely an infection could grow. And plus I tasted some of mine at bottling and detected no off flavors. I'm not too worried about it.
Good point. I'm 1.083 to 1.017 after 3 weeks in primary and on the fruit now. I used 3lbs DME because that's what I had. I think you used 4? Either way, tasted great when it went on fruit and yeah..nothing should grow in there. Thanks for recipe. I'm going to do about a Nov 1 bottle and XMas eve taste.
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Fermenting: Cherry Stout
On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB
I'm going to do about a Nov 1 bottle and XMas eve taste.
Mine have been in the bottle for a couple of weeks now and it's demanding every inch of willpower not to peak and see how this beer will turn out. Christmas hold very little magic or surprises nowadays, so the wait for this beer to mature will be a bit of both for me. But let me know how it turns out on Nov. 1st
I'm going to brew another batch of this beer in January. Since I didn't have a big enough mash tun to handle this brew before, I did a partial mash and supplemented this with dry extract to boost the gravity to 10%. This second version will be all-grain. Here's The Day After Christmas Eve 2.0:
New grain bill:
8.50 lbs Munich Malt
8.50 lbs UK Pale Malt
3.00 lbs Amber Malt
1.00 lbs Special B
0.50 lbs Flaked Barley
0.25 lbs Carafa II
Mash at 154F for 1 hour.
I also thought it could use a slight boost in bitterness so I revised the hop schedule a bit.
Hops:
28.7 %AA Liberty [60 mins.]
27.6 %AA Fuggles [60 mins.]
Hi Mithion!
That beers looks really interesting to say the least. Can you give us a full description of the final product?
I'm developping a recipe that uses dried fruits and I wanted to know how these ingredients seemed to have influenced to flavor and aroma in your beer.
Cheers!
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