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Old 12-06-2011, 04:43 AM   #31
Darkness
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Oct 2011
Turners, MO
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Just a thought BIGER Fermenters a gallon jug really. I don't know where u r located but a good tip for every one, if you have a little Donut Shope near u swing in early and ask them if the have any filling buckets u could buy. They r around three gal and my local shop sells them for 1.50 ea keep it in mind next time the kids or company want some donut holes




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Old 03-12-2013, 11:26 PM   #32
boysbrew2012
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Apr 2012
San Jose, CA, CA
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So my sour raspberry pale ale goes a little something like this...makeshift recipe from santa cruz brewery

1 lb Crystal 10L
5 lbs ultralight malt extract
1 oz hallertau
1 oz Pacific Gem

2ndary fermenter
1 can raspberry puree
1 lb hibiscus
1 lb rose hips
1lb maltodextrin

Fingers crossed this recipe rocks!!! Not sure how to apply the rose hips and hibiscus...being they are tea ingredients should i boil them and drain them and add them or boil 1-3 cups with the dry ingredients and add flavored water into fermenter? any ideas?

 
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Old 03-13-2013, 01:49 AM   #33
todd46
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May 2012
Grand Rapids, MI
Posts: 49
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Quote:
Originally Posted by boysbrew2012
So my sour raspberry pale ale goes a little something like this...makeshift recipe from santa cruz brewery

1 lb Crystal 10L
5 lbs ultralight malt extract
1 oz hallertau
1 oz Pacific Gem

2ndary fermenter
1 can raspberry puree
1 lb hibiscus
1 lb rose hips
1lb maltodextrin

Fingers crossed this recipe rocks!!! Not sure how to apply the rose hips and hibiscus...being they are tea ingredients should i boil them and drain them and add them or boil 1-3 cups with the dry ingredients and add flavored water into fermenter? any ideas?
Raspberry and rose hips, sounds tasty to me, I'm curious how this comes out. I think a full pound of maltodextrin is way too much though, I'd halve that at least (unless you've used that much before and liked it).

 
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Old 03-14-2013, 08:41 PM   #34
boysbrew2012
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Apr 2012
San Jose, CA, CA
Posts: 80
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Quote:
Originally Posted by todd46

Raspberry and rose hips, sounds tasty to me, I'm curious how this comes out. I think a full pound of maltodextrin is way too much though, I'd halve that at least (unless you've used that much before and liked it).
I used a 1lb of maltodextrin in a cream ale since I don't have a keg yet it seemed only natural to attempt it so we shAll see how it holds up during the aging process....also added a pound in my galaxy IPA for a creamy finish so time will tell. My mantra when brewing is go big or go home!!

 
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Old 09-15-2013, 03:32 PM   #35
boysbrew2012
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Apr 2012
San Jose, CA, CA
Posts: 80
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So I am back with an update or question really.....I used canned raspberry puree when i made the wort. It is in the 2ndary fermenter and the razz puree from the bottom is floating to the top. Should I be worried? or is this a good sign and once all the puree has floated to the top, should I bottle???

I should also add it looks like fermentation has kicked in again as my bubbler started up again....it smells fantastic so pretty boggled about now

Never done a sour before so I am curious as to what is going on?

Any insight would be great.

Thanks

 
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