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Old 07-16-2013, 05:38 PM   #271
nikolausp
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Dec 2010
houston, TX
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How much wine yeast should I use in the bottling bucket? one tiny 5 gram package?

 
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Old 07-16-2013, 05:59 PM   #272
TNGabe
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Aug 2012
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Quote:
Originally Posted by nikolausp View Post
How much wine yeast should I use in the bottling bucket? one tiny 5 gram package?
More like 1 gram.
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Old 07-17-2013, 03:30 PM   #273
nikolausp
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Dec 2010
houston, TX
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Quote:
Originally Posted by TNGabe View Post
More like 1 gram.

Really? wow, if so, the instructions on the kit are pretty lame and vague.

 
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Old 07-21-2013, 07:54 PM   #274
metic
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Apr 2012
Chicago, IL
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Has anyone tried using dried black currants in this (or any other) beer? I know the original uses zante currants, but I have access to large amounts of black currants and I thought I might try them.

The.fresh berries are pretty tart, I don't know how much that will carry over once they're dried. I have to dry them if I want to use them, as I won't be able to transport them otherwise.

 
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Old 07-21-2013, 09:21 PM   #275
mors
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Oct 2009
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Black currants are delicious in mead. Never used them in a beer though... but I don't see why they would not be good.... Perhaps aim for something with a bit of residual sweetness to offset the acidity of the berries.

 
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Old 07-22-2013, 02:24 PM   #276
hllywd
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Dec 2010
Findlay, Ohio
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Quote:
Originally Posted by metic View Post
Has anyone tried using dried black currants in this (or any other) beer? I know the original uses zante currants, but I have access to large amounts of black currants and I thought I might try them.

The.fresh berries are pretty tart, I don't know how much that will carry over once they're dried. I have to dry them if I want to use them, as I won't be able to transport them otherwise.
The packages in my kit stated they were black currants... I wouldn't have called them tart at all though, richly sweet when I tasted them.

 
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Old 07-22-2013, 02:32 PM   #277
mors
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the kits def came with Zante Currants which are actually Corinthian Raisins. A very different beast than a black currant. There was def confusion in the labeling though ;-)

 
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Old 08-18-2013, 01:25 AM   #278
lee501
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Aug 2013
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Quote:
Originally Posted by leolee86
They have a kit for this beer up, and are saying the oak pieces are from actual barrels from the brewery, does anyone have any experience on this clone
Ok, so I started this thread a little over a year ago. So long in fact I can't remember the log in info for the other account. My beer has aged long and hard. It came out great!! My only regret is only brewing 10 gallons.. Pictures will come soon

 
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Old 08-18-2013, 08:07 PM   #279
mhot55
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Oct 2007
Staten island, Ny
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I am at the 7 month mark right now- belg yeast 2 weeks, Brett 2 months with currants, then roeselare for last 4+ months......smells good, but never saw any activity after adding roselare. I plan on going another 4 months then adding the oak for a month. Hopefully I get enough sourness. But if not, it still smells like a great belgian
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Old 08-18-2013, 11:53 PM   #280
lee501
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Aug 2013
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The sourness I attained was very present but still palatable to people who have never tasted a sour. It seems like the currants added a really nice sweet/tangy note. Kind of helps keep the pucker face at bay

 
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