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Old 12-05-2011, 03:59 AM   #21
barrooze
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Originally Posted by m750 View Post
Anyone remember what they said about fermentation? I'm making an extract based clone, but want to try to follow their fermentation schedule, 68, but any ramp / diacetyl rest?
I'm sitting at 1014ish, and wondering if I should crank it up a bit to finish it out.
AO
I can't recall what they said about fermentation, but if you're in the tail end of your ferment, go ahead and ramp it up a little bit to help keep the yeast active for a complete fermentation.


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Old 07-21-2012, 01:31 AM   #22
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Instead of using extract, has anyone tried using an apricot Puree? I am ready to brew this, but generally like Puree's better than extracts. What do you think, and how much would you use? Maybe 3 lbs per 5.5 gallon batch?


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Old 07-21-2012, 01:44 AM   #23
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You'll get some extra fermentation if you go right into the primary.. but between 3 and 5 would work. The intent of this beer is subtle apricot so I'd err on the light side. Best bet is to try a few different amounts in some small beer samples of a similar plain beer and scale to taste. All puree and extract well give different flavor amounts per dose...
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Old 07-21-2012, 02:57 AM   #24
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I used 3# in my attempt of this last year in a 5 gal batch and there was just not enough flavor. I did not add any extract at bottling.
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Old 07-21-2012, 03:25 AM   #25
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Quote:
Originally Posted by mrrrkva View Post
Instead of using extract, has anyone tried using an apricot Puree? I am ready to brew this, but generally like Puree's better than extracts. What do you think, and how much would you use? Maybe 3 lbs per 5.5 gallon batch?
I put 2 cans in my Farmhouse Saison and don't even notice it. It wouls take at least 2-3 times more...


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