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Old 04-23-2013, 01:56 AM   #11
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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.


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Old 04-23-2013, 02:35 AM   #12
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I did a belgian style xmas ale using d45 and got some nice raisin

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Old 04-24-2013, 03:11 PM   #13
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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
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Old 04-24-2013, 03:22 PM   #14
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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.
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