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Old 12-03-2012, 07:58 PM   #341
rideincircles
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Feb 2012
Fort Worth, Texas
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Mine was not very reddish hued. Although, it is noticeable. I think removing the raspberries and letting sit for a while will be a good strategy since it seems like raspberries can impart extra sediment in the beer if bottling right after. I am guessing pureeing could lead to more sediment, but I bet it will impart more flavor also (the raspberry overpowers most beer flavors as it is).

I was told by the guys at the brew store that it still tasted very green for a raspberry beer and to let it sit for a while to let the flavor mature. I will do that as long as possible, and am currently taking antibiotics for 10 days and can't drink any of the 200 bottles of beer and other stuff at my house at the moment. I have apfelwein and deception cream stout bottled for a week now which will be best in a few months also. Sunday I can drink again.

T-minus 6 days.
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Old 12-11-2012, 01:48 AM   #342
cooper017
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Nov 2012
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I used 36 oz of raspberries and santized them with a light star sans spray. No infection after 5 days in secondary. I kegged it and it is tart, but delicious. Thank you to everyone for their input and suggestions.

 
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Old 12-11-2012, 02:03 AM   #343
bellinmi88
 
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Apr 2011
Albany, NY
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I have made this at least a half dozen times using frozen raspberries....I sanitize my secondary...toss in the frozen raspberries...and when they thaw to 68 degrees I rack onto then. Never had an infection.
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Old 12-20-2012, 03:30 AM   #344
markus2982
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Nov 2012
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Well brewed this on Sunday. It then blew the lid off our fermentation bucket the next day. Any advice to avoid a blow off like that?

 
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Old 12-20-2012, 01:03 PM   #345
JonnySax
 
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May 2008
Pittsburgh, PA
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Quote:
Originally Posted by markus2982 View Post
Well brewed this on Sunday. It then blew the lid off our fermentation bucket the next day. Any advice to avoid a blow off like that?
Did you add the berries to the primary? If you choose that path, you need a blow off tube and a carboy. When I did this... Brew and ferment in primary for about a week. Then add berries when you rack to secondary. I just did a blackberry wheat this way. It looks so good. Can't wait to taste it!
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Old 12-20-2012, 03:18 PM   #346
markus2982
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Nov 2012
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We left the raspberries out. We were waiting to put then in the secondary. Talked to my partner who said that the air lock got clogged

 
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Old 12-20-2012, 03:27 PM   #347
JonnySax
 
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May 2008
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Quote:
Originally Posted by markus2982 View Post
We left the raspberries out. We were waiting to put then in the secondary. Talked to my partner who said that the air lock got clogged
ah, yep that will do it. it happens. thats good that you got a nice strong start to fermentation. ha ha I almost always do my primary in my carboys with a blow off tube now. it all depends on the yeast i guess... even if you think its a safe OG. good luck. it will turn out well I'm sure. hope it didnt cause too much of a mess.
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Old 12-20-2012, 04:06 PM   #348
markus2982
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Nov 2012
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Naw...my brew partner has a spare shower in his basement that we everything in. Just a matter of turning it on. Probably will do a coffee stout next then comeback to this in a brew or two.

 
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Old 12-27-2012, 05:24 PM   #349
Delaney
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Jul 2011
Montreal, Quebec
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I just brewed up three partial mash adaptations of this recipe, using Wyeast Lambic Blend and Wyeast Roselare. I am using black raspberries and dates in addition to red raspberries...will post back in a year with the results.

 
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Old 12-27-2012, 10:22 PM   #350
thiessenace
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Oct 2012
war, sask
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So when do you transfer the wort to the secondary? After it is all fermentes out.

 
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