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Old 11-30-2005, 03:21 PM   #31
xpoc454
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I finally added the extract to my american light. I added the extract to the bottling bucket and did everything like normal.
I was suprised to see that when bottling the beer was aa lot foamier than normal. It was to the point where i had to run it over to get the normal amount in the bottle.
Im starting to worry about the 'soapy' taste a lot of people were mentioning.
I used rasberry extract and not the ones mentioned above that were soapy. But if I had to guess, I would say this foaminess I seen in the bottles was caused by a soap like material.
Ill be interested in seeing how it turns out.


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Old 01-18-2006, 02:36 AM   #32
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Quote:
Originally Posted by xpoc454
I finally added the extract to my american light. I added the extract to the bottling bucket and did everything like normal.

Ill be interested in seeing how it turns out.
Well!!!!

How did it turn out?
Surely you've tried it by now

-Tom


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Old 01-18-2006, 06:46 PM   #33
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I just bottled my blueberry wheat a few days ago. I took a taste and almost died (the good kind of "almost died"). I even poured out some more cause it was so good. Nice color, "strong" hint of blueberry, and even a little bit of tannin on the finish... not offensive at all. I cannot wait for it to carbonate.

Basically I did a wheat beer with LME, let it ferment out, then I took 56oz of frozen wild blueberries and crushed them with a large spoon through a metal strainer. Got a good range of berries in there - from whole berries all the way down to juice. Racked the wheat on top of that, let it sit for about 14 days, then racked off the berries and let sit another 14 days. Now I'm patiently waiting for carbonation to take place!
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Old 01-18-2006, 07:25 PM   #34
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I picked this up from an Iranian about 35 years ago: Mixing yougurt with beer, fruit flavored type optional. So, if I want a fruity type beer I risk only making one glass bad. Unfortunately, the ayatollahs put an end to the bars, nightclubs, casinos and liquor stores the shah had allowed. My Irani friend's family probably executed as they were Jewish.
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Old 01-19-2006, 04:47 PM   #35
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I brewed a Raspberry Ale, while it was conditioning I went and bought a raspberry ale from a micro brewery. After I had perople blind taste test both and all liked mine better, the fruit flavor was a little bit more powerful, but not over powering. I used a 4 oz bottle of raspberry extract at bottling, but also after primary I added 1 LB bag of frozen mixed fruit and 1 LB bag of frozen raspberrys. I put both in a pot and covered with water and added sugar to taste, cooled and added to brew and let it go for 2 more weeks. It was a little mesy to filter out, but it was well worth it in the end.

-Late

-Carl
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Old 03-29-2007, 10:08 PM   #36
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So, I figure I should be nice and brew something for the SWMBO. I concocted a basic wheat beer recipe with hallarteau and hersbrucker hops, a touch of honey, and I was planning on (read: I already purchased) using black cherry fruit extract from austin homebrew (supposedly a 2oz. bottle does the trick for 5g).

Anyway, upon receiving this extract I opened it up and smelled it. Didn't smell anything like real cherries. I did a search and saw some of you mention soapy flavors using extract, so now I'm second guessing myself. Out of curiosity I dumped a dab on a spoon and tasted it. Although the smell was very concentrated, the taste was almost non-existent. Now I'm even more confused. Smells soapy, but if tasting it raw isn't soapy, how would it be in beer?!

Anyone ever use this particular extract? If I decide to use fresh/frozen fruit, how many lb. should I use? I don't want an overpowering fruit flavor.

What if I use the puree in cans. I believe these are sold here at the grocery store (the oregon brand). How many cans for 5g?
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Old 03-30-2007, 02:00 AM   #37
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So if you add extract at bottling does that affect the priming? How much of that is going to get fermented?
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Old 03-30-2007, 03:15 PM   #38
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I think the fruit extract is unfermentable so you do not adjust your priming sugar, etc. for it...

Anyone got an answer to my Q? I'd like to use the puree...
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Old 03-30-2007, 04:45 PM   #39
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I'm making a strawberry ale tomorrow as a matter of fact. I picked up 8 lbs of fresh strawberries from Costco yesterday. I'll put the chopped strawberries in 1 gallon of water with a crushed Campden tab and 1/4 tsp of pectic enzyme for 24 hours.

That will be put into the bottom of the primary and the wort will go in over it. Recipe calls to ferment it on that for 3-4 days and then rack it off the strawberry sediment to secondary.

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Old 03-31-2007, 01:01 AM   #40
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Quote:
Originally Posted by Thor
I want to clone New Belgiums's Summer Wheat, whose label says that it includes oranges and coriander. I haven't seen any mention of orange or other citrus. Do the same guidelines apply? That is, would I add, say, a few cups of chopped orange (in a mesh bag) to the wort while it steeps, or is there a better way? Any thoughts on how much is appropriate for a 5 gallon extract batch?

Appreciate the guidance!

I would use 1/4 oz Dried Sweet Orange peel and 1/4 oz. coriander available at any homebrew store. Add it at the last 15 minutes of the boil. The dried sweet orange peel and dried bitter orange peel available at homebrew stores is the same peel that most breweries use. I have used this amount and it is perfect. A little goes a long way.

Forrest



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