Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Raisin flavor
Reply
 
Thread Tools
Old 04-23-2013, 01:56 AM   #11
eulipion2
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
eulipion2's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Hawley, PA
Posts: 1,611
Liked 73 Times on 58 Posts
Likes Given: 6

Default

Extra Dark Crystal or Crystal 150 are great. The grains smell and taste like raisins, and contribute that flavor to your beer. .25-.5 lb in a stout should be subtle.


__________________

Primary: Schwarzbier, Vienna lager, Bohemian Pilsner

Kegged: Avery Hog Heaven clone; Brewpastor's Dark Night of the Soul; Neo-1 APA (homegrown); Yooper's Fizzy Yellow Beer; Altbier; Dry Stout

Bottled: Grodziskie; Sterling Patersbier (homegrown); Mosaic Session Brett; Smoked Wit; Saison Americain; Session Saison
eulipion2 is offline
 
Reply With Quote
Old 04-23-2013, 02:35 AM   #12
Glynn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Elgin, Illinois
Posts: 1,286
Liked 121 Times on 94 Posts
Likes Given: 21

Default

I did a belgian style xmas ale using d45 and got some nice raisin


__________________
Good people drink good beer - Hunter S. Thompson
Duct tape. The handyman's secret weapon - Red Green

Naughty Kitty Brewing EST 1993
Primary 1 - Saison
Primary 2 - Centennial IPA
Primary 3 -
Secondary 1 -
Secondary 2 -
Bottled - Nogginfogger DIPA, Feral Red Ale
Glynn is offline
 
Reply With Quote
Old 04-24-2013, 03:11 PM   #13
slohsandt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 21
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by slohsandt
Ok so I went ahead and added raisins to the fermenter because I was planning on aging the beer anyways. 2 days after the addition, I had what appeared to be a white mold on top of the beer. Now I'm kinda scared to do anything. Should I toss the batch and start over or rack it off and then filter to try and salvage it.
Dump or try to salvage
slohsandt is offline
 
Reply With Quote
Old 04-24-2013, 03:22 PM   #14
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,957
Liked 228 Times on 209 Posts
Likes Given: 127

Default

Post up a pic of the "white mold". Could be a pellicle forming of desirable bugs found in a sour. If thats the case, I would leave it alone for extended aging. See Post up a pic of your pellicle thread for examples.

If it is mold, you might just want to rack under and drink it up. With either one, you will have to be careful with sanitization moving forward. Any plastic that touches it might be risky moving forward. I have a second set of equipment that is for sour duty, but is segregated.
__________________
Primary #1: Empty #2: Black IPA
Secondary #1
: Blackberry Rhubarb wine #2: RIS #3: Cab MerMarqeNac Wine
Kegged
: Pumpkin Ale, Pre-Prohibition Lager
Bottles
: Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA
solbes is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Milk Stout - Raisin Flavor? Groo Recipes/Ingredients 2 08-27-2012 09:32 PM
raisin wine Will_Tingle Wine Making Forum 7 02-24-2012 07:50 PM
120L no raisin flavor cheezydemon3 Recipes/Ingredients 11 11-04-2011 04:02 PM
Crystal 120L vs Special B for raisin flavor?? goin2brew Recipes/Ingredients 2 04-11-2011 11:55 AM
Raisin Juice? cpbergie Recipes/Ingredients 6 03-27-2008 04:47 PM


Forum Jump