Recent content by Ozone

Interesting thread (the fruit pasteurizing one). The reason I wanted to add 1.5# of berries to the end of the boil comes from Sam Calagione's book. As ThinkinDavid posted in that thread... I've trolled many a post here in regards to the addition of the berries later in fermentation, most...

Great stuff Gregscsu, thanks.

Thanks for the thought. This is my first time using raspberries and the suggestion seems valid, but I'm concerned about the amount of vodka needed to cover 3.5lbs of raspberries. Granted, it may send the alcohol content through the roof :drunk: but I don't think I'd want to risk adding off tones...

As per the name, I'm in health services and HIPA seemed fitting. I called this an extract though it does have a small steep period at the start. Had my other fermenters filled with saisons so this came out of primary directly into bottling bucket (I was too lazy to clean the fermenter and...

Hi all. Managed to stop by a farm today and picked up 5 pounds of fresh raspberries, pulled this recipe together and wanted to see if there was any advice before the plunge (which will be on Wednesday). 8oz Crystal malt (steeped 20mins @ 160) 3.3lb pale malt (60min) 3.3lb wheat malt (60min) 1oz...

Good timing. Just bottled a heavy IPA this week. I've had 3 folk comment on similiarity to Sierra Nevada in regards to flavor and hop characteristics (its got a phenominal nose). I didn't secondary this one, went straight from primary to bottling bucket. Here's the recipe, including the dry...

Cheers, but have just finished making the plunge before reading the latest reply. Went with - 1lb light DME in 1 gal water 1/2lb organic brown sugar 4gals juice as original recipe was already modified, decided to go to town and added 1 cup of oats to see what it does to the mouth. Caramel malt...

Great stuff. Going to go with 1lb light DME/.5lb caramel (in water) added to 4 gal juice. Thank you much :)

It took just over 2 weeks to hit 1.035 in the primary (maybe 16 days or so).

Haven't started yet, just collecting ingredients (a small bag of oatmeal has found it's way into the pile as well). :)

KK, with the Oak Experiment under wraps and another solid cider in the fermenters, I went scrounging for something to play with. Came up with this... 4 gallons apple juice (not cider) 3 pounds organic sugar 1 pound light DME 1 Pack Nottingham Ale yeast. No idea how this will work out but am...

My pleasure. Of course this means that I've got 7 gallons of cider to go through. The things we do for science, eh? :tank:

OP updated with initial results from 12 April

Houston, we have liftoff. But, after speaking to 2 professional winemakers I've been told that there were some batches that would be overpowering, so modified a bit and started the run today. Cider: 6 Gallons of Musselman's 100% apple cider (some ascorbic acid, no K-sorbate) For each gallon...

GF, A number of years ago I experimented with oak essence in various brews. I recall it having an initial taste bud assault which had potential to coat over the brew itself, and if a drop or two too much was added, it went to overbearing. So, figured I'd try the 'natural' way. Agree on the red...