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Old 02-20-2013, 11:12 PM   #11
Bisco_Ben
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Jun 2010
Glen Cove, NY
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I brewed this beer 6 weeks ago, except I used s-04 for the yeast and williamette for the hops. I transferred to the keg after 4 weeks. It is just starting to carb up and smooth out. The blueberry is definitely faint. I may squish them up a bit more next time. One question for the OP, how long does this beer take to reach its prime? After 4 weeks primary and 2 weeks cold conditioning in the keg, i still feel like it could use another week or two, personally.



 
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Old 02-27-2013, 12:58 AM   #12
th3NvS
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Feb 2013
Orlando, FLA
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Quote:
Originally Posted by Calitexcomin View Post
The base of this beer is a porter, which is the dominant character. The blueberry is only an accent, which could be turned up or down depending on the desired flavor. As written, the blueberry was a complimentary flavor in the background. It was entered in the fruit beer category because once fruit's added, that's where it goes (unless it's part of the style like framboise or kriek). When using real blueberries it allows the true "blueberry" flavor to come through rather than sweetening it with an artificial. In the end, I thought it tasted like a chocolaty/roasty/nutty beer with blueberry hints; it wasn't overly heavy yet filling. Another option is to make the base recipe and try a few smaller secondary fermentation batches with differing amounts of blueberry and different types of blueberry to find what you like. Good luck and have fun experimenting.
Was looking specific for a blueberry beer without to much fruit flavor. Love porters can't wait to try this recipe may be my next brew


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Old 03-05-2013, 02:46 AM   #13
Calitexcomin
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Jan 2008
Anchorage, AK
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Good luck. Hope it works well for you.
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Old 03-05-2013, 04:32 AM   #14
fizgig
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Feb 2013
Royal Oak, MI
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Designing Great Beers recommended 2lbs per gallon for blueberries, I guess he wasn't kidding. Better hints of blueberry than that nasty Wild Blue stuff, reminded me of Boone's Farm or Mad Dog, someone brought it in to work. First thing I noticed, no brewery name, it's InBev.

 
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Old 04-04-2014, 06:33 PM   #15
brrman
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Oct 2006
Indianapolis, IN, Indiana
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I know this thread is old, but for the guys using actual berries: make sure they have been frozen.

The freezing process breaks the cell walls and allows the release of more flavor. I use 6 lbs of fresh blueberries in my 5gal porter. I freeze the berries, then let them thaw in a ziplock. I smash them up as they are nearly thawed and add to 2ndary. Rack on top. Works every time.
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Old 08-09-2015, 06:19 AM   #16
ophillium
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Jul 2015
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Quote:
Originally Posted by brrman View Post
I know this thread is old, but for the guys using actual berries: make sure they have been frozen.

The freezing process breaks the cell walls and allows the release of more flavor. I use 6 lbs of fresh blueberries in my 5gal porter. I freeze the berries, then let them thaw in a ziplock. I smash them up as they are nearly thawed and add to 2ndary. Rack on top. Works every time.
bumping this up to see if anyone has anything to add to this.

It's berry season in my neck of the woods and I'd like to take advantage with a blackberry stout, which raises certain questions:

- Is simply rinsing the freshly picked berries sufficient for sanitation, or do they need soap/cleaner of some form?
- Will freezing really enhance flavour, or detract from the fresh flavours in the final product?
- Is it best to puree raspberries, blueberries, blackberries, etc. or leave them intact?
- How does one account for the berry sugars when estimating specific gravity?
- When to add the fresh berries? In the boil, at flame out, in the primary, in the secondary...

This happens to be my first post here - not quite what i'd thought it would be about, but these questions have been brewing for some weeks now while i've wandered through the boards. I would very much appreciate insights into brewing with berries from anyone with something to share. My aim is to brew this within the next few weeks and publish the recipe as I go.

phil

 
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Old 08-12-2015, 09:09 PM   #17
brrman
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Oct 2006
Indianapolis, IN, Indiana
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You can soak the fruit in vodka for a short period if you want to alleviate any concerns over nasties.

Add to the secondary, not the primary or flameout, especially if you don't soak in vodka. Beer in secondary has more alcohol and acidity so it will better fend off bacteria. Plus the fruit will have longer to sit and release flavor.

You sure can puree the blackberries, and there is no need to freeze if you do so. You could even bring said puree to pasteurization temp if you don't want to do the vodka soak. Hold at 150F for 8-10 minutes - no higher or you you will set the pectins in the fruit and get jam (which will give you a fruit haze in your beer)
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Old 08-13-2015, 10:26 PM   #18
ophillium
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Jul 2015
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Quote:
Originally Posted by brrman View Post
You can soak the fruit in vodka for a short period if you want to alleviate any concerns over nasties.

Add to the secondary, not the primary or flameout, especially if you don't soak in vodka. Beer in secondary has more alcohol and acidity so it will better fend off bacteria. Plus the fruit will have longer to sit and release flavor.

You sure can puree the blackberries, and there is no need to freeze if you do so. You could even bring said puree to pasteurization temp if you don't want to do the vodka soak. Hold at 150F for 8-10 minutes - no higher or you you will set the pectins in the fruit and get jam (which will give you a fruit haze in your beer)
Very much appreciated Sir.



 
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