Howdie Brew Peeps!
This is only my 4th Brew. I am still brewing with Malt Extract and making 5 gallon batches.
I used the Kama Citra IPA Brew Kit from Northern Brewer in an attempt to make a "Milkshake IPA" out of the base recipe (I did not add Vanilla and apparently that is one of the key characteristics of a Milkshake brew). I added 1lb Lactose towards the end of Boil and also added a Whirfloc Tablet.
After 3 days of Primary Fermentation I added 5lbs of Frozen Raspberries and 2oz of Hops, I left them in for ONE week. I used one single fermentation vessel and bottled after 3 weeks.
I did upgrade to a bottling bucket with a spigot with time however i still fear of Oxidation covering up the Raspberry and Hop flavors.
When talking to a employee at a very large craft brewer in Michigan, he suggested adding Campden tablets before bottling.
I did some research and found lots of information with dosages for Wine but not much information for beer. So I ended up following the suggested dosage for Wine and I used 4 (2.2 Grams total) Campden tablets (potassium metabisulfite) in 4.5 Gallons of beer. I added the tablets to my 2 cups of Priming Solution (Corn Sugar) and boiled for 3 minutes
Since I have bottled I did find some information on someone using 1.6 grams and they were happy with the results.
I was never in Love with my previous brews because I hadn't perfected the process yet and I knew I could do better. When I sampled this beer before bottling it was liquid gold on the Tongue. I improved my setup with some basic temperature control and ignored the secondary fermenter. The raspberry was not sour, it was sweet and the hops joined the party at the end.
For the first 4 days the bottles looked different from what I have seen in my bottles before, Large Floaties and dusty like Cloudiness. After 7 days it was clear as can be and has carbed up nice.
BUT... it tastes and smells like Rotten Eggs. I am assuming I used too much Sulfur.
I know I will get my answer in a couple more weeks, but just to set my expectations.... has anyone had this type of smell fade once bottled?
I can't see how this will improve in a couple weeks since the gas is trapped in the bottle. I gave up hope but will not dump until the 3-4 week mark.
Has anyone added Campden before bottling an Ale with positive results?
Cheers!
This is only my 4th Brew. I am still brewing with Malt Extract and making 5 gallon batches.
I used the Kama Citra IPA Brew Kit from Northern Brewer in an attempt to make a "Milkshake IPA" out of the base recipe (I did not add Vanilla and apparently that is one of the key characteristics of a Milkshake brew). I added 1lb Lactose towards the end of Boil and also added a Whirfloc Tablet.
After 3 days of Primary Fermentation I added 5lbs of Frozen Raspberries and 2oz of Hops, I left them in for ONE week. I used one single fermentation vessel and bottled after 3 weeks.
I did upgrade to a bottling bucket with a spigot with time however i still fear of Oxidation covering up the Raspberry and Hop flavors.
When talking to a employee at a very large craft brewer in Michigan, he suggested adding Campden tablets before bottling.
I did some research and found lots of information with dosages for Wine but not much information for beer. So I ended up following the suggested dosage for Wine and I used 4 (2.2 Grams total) Campden tablets (potassium metabisulfite) in 4.5 Gallons of beer. I added the tablets to my 2 cups of Priming Solution (Corn Sugar) and boiled for 3 minutes
Since I have bottled I did find some information on someone using 1.6 grams and they were happy with the results.
I was never in Love with my previous brews because I hadn't perfected the process yet and I knew I could do better. When I sampled this beer before bottling it was liquid gold on the Tongue. I improved my setup with some basic temperature control and ignored the secondary fermenter. The raspberry was not sour, it was sweet and the hops joined the party at the end.
For the first 4 days the bottles looked different from what I have seen in my bottles before, Large Floaties and dusty like Cloudiness. After 7 days it was clear as can be and has carbed up nice.
BUT... it tastes and smells like Rotten Eggs. I am assuming I used too much Sulfur.
I know I will get my answer in a couple more weeks, but just to set my expectations.... has anyone had this type of smell fade once bottled?
I can't see how this will improve in a couple weeks since the gas is trapped in the bottle. I gave up hope but will not dump until the 3-4 week mark.
Has anyone added Campden before bottling an Ale with positive results?
Cheers!