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Old 10-03-2012, 05:21 AM   #1
naristov
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Feb 2012
New York, Ny
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I was reading through some of the recipes in Brooklyn Brew Shop's book for some inspiration on my next brew. I came across a recipe called "Prohibition Ale" and it called for raisins to be put in each bottle. Apparently a woman told the good people at Brooklyn Brew Shop that she use to brew beer back during the Prohibition era and that you needed to use exactly 4 Raisin because 3 would be too little and 5 would result in a bottle bombs.

I doubt I will be using this method, but I was wondering if anyone had tried this and if so what were the results.
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Old 10-03-2012, 02:32 PM   #2
Matteo57
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subscribed... interested in this...Wonder how many for belgian beers... I would think this would be good for a good quad or something!

 
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Old 10-03-2012, 04:30 PM   #3
boscobeans
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Schenectady, New York
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You would get sugar to carbonate, but I would be afraid of putting a bunch of nasties in your beer and winding up with bottle bombs or garbage beer at the least.


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Old 10-03-2012, 04:40 PM   #4
feinbera
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Idunno, at that point, the finished beer is pretty acidic and alcoholic, so, you're not going to get any mold or anything. It might be the wild yeast or lacto or brett on the raisins that's fermenting them out rather than residual brewer's yeast, but they make up such a small volume of the total fermentables that you're probably getting more flavor from the raisins themselves than any bugs they bring with them. I doubt the prohibition-era brewers were making brews with too many residual higher-order sugars to chew on, or aging them long enough for the raisin bugs to chew on them... but, then, if you're dropping raisins into a beer you plan on cellaring for a few months, you're probably a pretty experimental type of brewer who won't mind rolling the dice on spontaneous raisins yeasts.

 
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Old 10-03-2012, 06:04 PM   #5
naristov
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Feb 2012
New York, Ny
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I might try it with a few bottles on my next brew, just to see. My guess the biggest problem would be inconsistencies in carbonation.
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Old 10-03-2012, 10:38 PM   #6
SoupNazi
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Feb 2012
Portland, Oregon
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Would you grind them up or put them in whole?
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Old 10-04-2012, 12:34 AM   #7
naristov
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Quote:
Originally Posted by SoupNazi View Post
Would you grind them up or put them in whole?

I think the recipe says to just drop them in whole. You would probably get more floties if you grind them up.
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Old 10-04-2012, 06:55 PM   #8
jwsquared
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Sep 2012
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Raisins host yeast on their surface.

 
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Old 10-04-2012, 07:06 PM   #9
Hamsterbite
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My concern would be gushers and bottle bombs and basically just not knowing what you're going to end up with depending on what type/how many wild yeast/bugs are present. How could you know how far the wild stuff would continue to attenuate?
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Old 10-04-2012, 11:28 PM   #10
Timmyg316
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Aug 2012
Halifax, NS
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Its interesting. I would think grinding them would only make fermentation faster. As for surface microbes you could soak them in vodka first.

 
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