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Old 12-15-2012, 03:41 AM   #31
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Why not? I bleach my secondary. You are going to rinse the outside of the tomato thoroughly with water so no bleach will end up in the beer. If it makes you feel any better starsan would work about as good to sanitize them. Boiling anything volatilizes aroma and that is a main concern of adding fruit to secondary. The idea of not using bleach in homebrewing is a very new one, and I suspect one put out more by the makers of starsan and iodopher than anything else.


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Old 12-15-2012, 03:45 AM   #32
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Before I bash on the maker of starsan I just remembered it was him who recommended using bleach and vinegar (mixed properly) for homebrewing sensitization. But what would he know? http://ec.libsyn.com/p/3/9/0/390da96...a&c_id=1452161


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Old 12-15-2012, 03:48 AM   #33
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ucfoodsafety.ucdavis.edu/files/26437.pdf
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Old 12-15-2012, 03:51 AM   #34
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As far as the amount of fruit I have never added tomato but your numbers do seem right when looking at most fruit beers (1/2 lb to 1 lb) per gallon. When I imagine tomato in a beer I think of a hoppy pale with just a hint of tomato aroma not a v8 beer.
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Old 12-15-2012, 03:57 AM   #35
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I apologize upon rereading my first post i realized I made a typo you should mix the bleach 1/4 tsp not 1/4 oz.
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Old 01-28-2013, 10:41 PM   #36
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A couple weeks left lagering. Final yield is lookin about 4.5 gallons because of the trub and tomato puree that settled to the bottom. Tasted it when moved to secondary, had nice fresh light tomato flavor, spices added to secondary so that will add more flavor. This is gonna shape up to be a smooth beer that will go down one after another after a tough busy day.

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Old 01-28-2013, 10:49 PM   #37
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Looks interesting! My brother in law drinks 'red beer'. Basically, just sits down with a can of tomato juice and beer, pours the tomato juice into the beer can and drinks. He doesn't really like the beer all that much by itself but, I have watched him dispatch a 12'er in no time using this method.
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Old 01-28-2013, 11:00 PM   #38
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I agree about using the whole plant. They are from the nightshade family and can have some chemicals that may cause problems.

I want to discuss a method that I don't see mentioned yet. That would be tomato water!

If you take fresh tomatoes and press or squeeze them under pressure, they will give up an almost clear liquid which tastes of wonderful tomato essence. This is much different than the sauce you would get if you pureed them. I believe adding the tomato water to a brew would produce a tasty beer if you are a fan of tomato flavor.
I love tomatoes in the summer time and grow many varieties. My all time favorite is a little orange cherry tomato called the "sungold".
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Old 01-28-2013, 11:10 PM   #39
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Its a clone of Shorts Bloody Beer, I used fresh tomatoes which I boiled for one minute before pureeing. The flavor is definately fresh and not cooked which is what I was looking for. Racked onto black peppercorn, horseradish, dill and celery seed tincture.
Edit: used Roma and Kumato tomatoes


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