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Old 10-16-2012, 09:17 AM   #21
Obliviousbrew
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Feb 2012
Benidorm, Alicante/Spain
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Old 11-26-2012, 04:08 AM   #22
Chromebrew
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Jun 2012
Katy, Texas
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Bump! Hoping Naristov had some results to share. If anyone has results let us know please.



 
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Old 11-27-2012, 11:38 AM   #23
JustusLiebig
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Nov 2012
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I'll have a black butte porter clone ready to bottle in a week or so that I will use raisins in if no one has done this by then. It can't be that hard. I wonder what the minimum amount of beers would be necessary to make some predictions. It would be good to see 2 beers each with 2, 3, and 4 raisins, and 1 beer with 5 raisins. Open 1 beer each at 10 days to check the carbonation and at several months open the rest including the one 5 raisin beer that hopefully hasn't exploded by then. This long term test would check for contamination problems.
Take some of each beer and run on a stir plate to knock the C02 out of them and check their gravity. A beer like a porter will have plenty of residual sugar to compare the final gravities amongst the beers. Use one unprimed capped beer and two sugar primed beers as controls.
Anything else?

 
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Old 11-27-2012, 01:13 PM   #24
DacotahBrewing
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Aug 2011
Minneapolis, Minnesota
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I have a beer I bottled last week with raisins. About 2 gallons bottle conditioned with raisins and 3 gallons primed with corn sugar. We used 3 raisins in each bottle. We also primed the other 3 gallons at 2.2 vols (I think). I haven't opened any of them yet. I will check back when I have some notes.

 
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Old 11-27-2012, 09:02 PM   #25
Chromebrew
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Jun 2012
Katy, Texas
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awesome, i cant wait to hear back!

on a side note, i was suprised by how much flavor raisins can contribute. I really like the flavor, but oddly i dont like to eat them by themselves.

 
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Old 11-28-2012, 09:13 PM   #26
naristov
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Feb 2012
New York, Ny
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Quote:
Originally Posted by Chromebrew View Post
Bump! Hoping Naristov had some results to share. If anyone has results let us know please.
I forgot. It's been a weird couple of months for me, esp in terms of brewing. I have an EggNog stout fermenting as we speak 2 more weeks till bottling.
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Old 11-28-2012, 09:26 PM   #27
Matteo57
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Sep 2011
Corona, ca
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Anyone try this with a Belgian quad or dubbel? How did it turn out? Better or worse than normal priming sugar?

 
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Old 11-30-2012, 12:21 AM   #28
DacotahBrewing
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Aug 2011
Minneapolis, Minnesota
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Three raisins carbed perfectly
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Old 11-30-2012, 01:14 AM   #29
DRonco
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Aug 2012
Seattle, WA
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Quote:
Originally Posted by DacotahBrewing View Post
Three raisins carbed perfectly
Awesome! Thanks for the update. What is the beer? Did it contribute anything to the flavor?

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Old 11-30-2012, 01:44 AM   #30
kroach01
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Jul 2012
NYC, NY
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Always wanted to try this in a Belgian-style! Dacotah, can you comment on the taste?



 
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