craig_reed
Well-Known Member
Both times I brewed it I left it in the primary for 14 days.
Okay, I will probably go with that. Then how long did you leave it on the fruit in the secondary?
Both times I brewed it I left it in the primary for 14 days.
Okay, I will probably go with that. Then how long did you leave it on the fruit in the secondary?
i dont think you need to boil. If my memory serves me correct you just need to get it to 170F. there are also tablets (campdem or something like that) that stops bacterial growth. It is used alot in wine
What about cold crashing this beer?
When is the best time to cold crash? I have not done it before, and wasn't sure if I do that while still in the primary, or transfer to a secondary, and then cold crash 3-4 days before bottling?
So I am racking this beer today going to go to my local farmers market to get the 40 oz of raspberries. My girlfriend's mom makes great homemade raspberry jam, and I was wondering if I could add some of this as well, it is full of sugar so wasn't sure how that would affect it.
Any thoughts on this would help. I was thinking a combo of fresh and her jam.
I'm unsure of what the sugar content would be, but jam is made by boiling the fruit...this results in pectin being released, which will result in a more cloudy beer. It might affect fermentation as well I don't know.
Then again if you're deadset on the jam you could use a pectin enzyme to minimize the cloudiness...
I have a feeling that the jam will not contribute the same flavour and aroma as unprocessed berries would...not to say that it would necessarily be bad, but different.
I'm doing this recipe also and will be racking in a few hours onto my berries. I froze them and soaked in campden for 24 hours to kill bacteria and what not. I used 1 crushed campden tablet per 3-4 pounds of berries.
Thanks for the response. I don't think I am going to go with the jam, too many unknowns for me.
I'm going to pick up my raspberries right now for the farmers market, and will just take them home, rinse them off well, and then heat to 170degrees in a pot.
Dump in and rack!
tribble222 said:Seems to be hit or miss. I didn't sanitize mine and my batch turned out fine.
well if it's hit or miss that implies the wild yeast may/may prove detrimental...Why not sanitize and hit every time? It's not that painful to sterilize with campden tablets (potassium metabisulfite) for 24 hoursSeems to be hit or miss. I didn't sanitize mine and my batch turned out fine.
I was thinking of doing 10 days in secondary with berries, and to rack for another 4 days to get rid of sediment.
I'm going to rack onto the raspberries tonight. I have 40 oz of frozen berries. I was thinking of racking onto the frozen berries so any yeast/bac won't be able to grow on the berries before the alcohol and brewers yeast get them.
Is this a bad idea? Should I thaw first?
Also there will likely be star San foam in the carboy that the berries will hit. Any issue with that?
This will not get rid of wild yeast/bacteria...it might slow them down a bit at best.
There are two options:
1-steep berries in 170F water to kill off yeast/bacteria. This will result in a cloudy beer due to pectin. Pectic enzyme can be used to counter this problem, but option 2 is preferable.
2-Thaw berries. Crush 1 campden tablet/3-4 lbs of berries, and mix with 1/4 cup of boiling water. Pour over the berries (which should be in a sanitized container), swirl it around, and let this soak for 24 hours. Your berries will be sterilized at this point and can be added to the wort.
I'm going to rack onto the raspberries tonight. I have 40 oz of frozen berries. I was thinking of racking onto the frozen berries so any yeast/bac won't be able to grow on the berries before the alcohol and brewers yeast get them.
Is this a bad idea? Should I thaw first?
Also there will likely be star San foam in the carboy that the berries will hit. Any issue with that?
Not disagreeing with you, just giving my two cents...Ive brewed this recipe twice (and 3 other raspberry beers) and never had a problem throwing frozen organic raspberries directly into secondary.
BTW what a pain in the ass getting those into the fermentor!
The taste of the beer before the berries, only 12 days after I pitched tasted amazing!
I would bottle prime this with 7oz of corn sugar, you want at least 3-3.25 volumes of carbonation. The carbonation definatley affects the mouthfeel, aroma, and taste.
hagbardceline said:5 days in. Been sitting at 62F. I'll transfer to a keg in two days (people have been doing 7 days on the berries right?).
Looking good!
I'm going to keep it going! Maybe I will rack off and bottle tonight, that would be 11 days in secondary on the berries.
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