Recent content by Burndog

Yes, I did use Roselare as the primary. I just ordered up some more and will split it between the 2 gals in the small keg and the remaining cart boy qty.

Help! I brewed this per the recipe (5 gallons) noted on prior pages and added Brettanomyces. I actually added them twice as the LBS gave me the first vile which was past expiration. It's been 10 months and while the taste is good, the sourness is not anywhere near where it should be as I did a...

Question: Since this beer was originally fermented in a cask, should we be doing some level of darkness on our fermentation containers? Closet, towel, anything? I’m using a glass cartboy so have some concerns, just not sure if they are warranted.

I also mashed mine while doing the sanitation heat cycle. I would expect mashing the Raspberries releases much more raspberry flavor and color compared to steeping them. Actually, and without seeing any other changes you may have made, this likely also effected the amount of raspberry flavor...

I've had great success with the Raspberry IPA posted in this thread: https://www.homebrewtalk.com/forum/threads/sgd-raspberry-ipa.660688/ Bought the Raspberries from Walmart frozen which was the best price I could find. Mashed them with a potato masher on the stove at sterilization temps (160).

8% was my final ABV which was planned in Beersmith2 (75% brewhouse efficiency BIAB). Original Gravity: 1.082 I'll have to brew this again to confirm the SG and OG values. It was not too boozy and was nicely balanced between an IPA flavor with Raspberry. Raspberries were added directly the...

Looking forward to that post/results. Thinking of doing a Mango IPA as Mangos are similarly tart, and may have a similar positive result. Though while I really like the Ballast Points Sculpin Grapefruit IPA, their Sculpin Pineapple IPA tastes terrible to me.

Follow your usual dry-hopping schedule... Wait till fermentation stops then dry hop and keg or bottle a week later. The strengths of this beer are in its base which would be a nice IPA even without the Raspberry. The lack of lactose should not cause too much of problem.

Yes, it's to allow the Yeast to have its way with any sugars that are present from the fruit and turn that into alcohol. I think you are really going to be happy with the final product. Still got people asking when I'll brew this one again. It's not too sweet and has the perfect balance of...

Really, I did not know this. Must only be the dead ones though but still. Thanks for the info folks. Looks like I'll up the second batch of dry hops just a bit to offset any losses from the first batch that went in at the end of active fermentation. Also will put the Spund Valve on when that...

So, the general consensus is that fermentation eats up the desired hop flavors outweighing any efficiency that may come from higher temps making the hop oils more soluble. I'll now Up my second batch of dry hops in case I lost any hop goodness putting in the first batch too close to...

Usually, I dry hop quite shortly after fermentation concludes. But, given that fermentation causes a rise in temp and hop flavor is oil based, it seems logical we could get more efficiency if dry hopping just prior to fermentation completion. Thoughts?

A bit sour but at 10% that quickly becomes a non issue

Thanks for that perspective. I guess it's a matter of getting my palate to better interpret the taste of yeast still in suspension over what I am perceiving to be a more well rounded, less bite (green) beer.

It's an Imperial IPA with Raspberries (8.5 gal) using SafAle US-05. Fermentation slowed @ day 4 in which fruit was added to allow some yeast activity on the sugars. Dry Hops @ 5 days in. Fermentation complete 7 days with no further changes to hydrometer. SG 1.076 - FG 1.011