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Old 05-11-2009, 04:42 PM   #11
Cpt_Kirks
 
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Originally Posted by fastricky View Post
Thanks Cpt! I like your process a lot... but what if I want to bottle? Even if I do so from the keg so there is no priming sugar involved, when the bottles keep at room temp, wouldn't that stir up any remaining yeast and they'd have at the fruit juices?
Even doing the cold method, you will still get some secondary fermentation. It is simply hard to stop yeast. After crash cooling to reduce yeast, cold secondary, and cold kegging, you should have minimal fermentation in the bottle.

When I carry beer around in the bottle, it is a PET bottle I fill from the keg and keep cold.

 
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Old 05-11-2009, 05:07 PM   #12
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Yeah Kirk's method looks really really solid IMO.

 
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Old 05-11-2009, 05:38 PM   #13
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Yeah Kirk's method looks really really solid IMO.
So does she!

 
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Old 05-11-2009, 06:28 PM   #14
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So does she!
Ha! Actually I think the lack of said "solidness" is her best trait.

 
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Old 05-11-2009, 07:41 PM   #15
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Kinda makes you like BL, doesn't it?


 
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Old 05-11-2009, 07:56 PM   #16
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Ha! Actually I think the lack of said "solidness" is her best trait.
We will need more evidence to have a better informed opinion...

 
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Old 05-11-2009, 08:15 PM   #17
BierMuncher
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Camden is only an option if you're going to keg and force carb.

Depending on how much you are overshooting your FG, you might want to adjust your mash temp and rest time for a less fermentable wort.

Raise your mash temp for 3-4 degrees and shave off 15-20 minutes from your rest time and that will give you back 7-8 gravity points.

 
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Old 05-11-2009, 09:34 PM   #18
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Yes, that was my original plan - to use the campden and kill off the yeasties once I've hit FG. Then, after the 'campden massacre', rack onto the fruit for a week or so and then rack again to keg, carb it up over a few weeks, and then bottle with the BMBF.

To my mind my FG is not really the issue... no? Seems like regardless of what my FG is, once I add fruit the yeast will attack it like mad. Unless they have met an untimely death. Sad but true I think...

While the previous crash cooling idea is a good one, I think it might still create problems down the road come bottling time...

 
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Old 05-23-2009, 01:21 AM   #19
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So what did you decide on was it the cold crash method or campden? Can you let us know the results of what you tried?

 
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Old 05-23-2009, 04:43 AM   #20
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Quote:
Originally Posted by fastricky View Post
To my mind my FG is not really the issue... no? Seems like regardless of what my FG is, once I add fruit the yeast will attack it like mad. Unless they have met an untimely death. Sad but true I think...
So it's not dryness that you're concerned with as much as that the fruit flavor isn't as "in your face" as you'd like? I actually prefer that the fruit flavor is subtle, makes it still seem like beer to me. I make an apricot pale ale very similar to pyramid, pretty much my normal pale ale recipe and then rack into either apricot preserves or whatever I can get my hands on. It ferments a bit, but the flavor is there behind the pale ale.

I think you're on the right track if you're trying to make your beer sweeter due to the fruit addition. Either campden or crash cooling, I'd go with crash cooling, but mostly cuz it's easy for me and I do it anyways with most of my ales.

 
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