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  1. M

    Frozen/Fresh Fruit to Puree Conversion

    I typically use frozen fruit, but due to a raspberry shortage here, I need to turn to puree to get the job done! My recipe calls for 48 oz of raspberries, and I purchased a 3lb 1 oz (49.6 oz) can of puree made by Oregon Fruit. I've looked everywhere online, and can't find a "conversion chart"...
  2. V

    Color Question (Blackberry and Raspberries)

    So I have a 9 SRM base beer that is being racked onto blackberries and raspberries (20 oz even split for a 1.5 gallon batch). I am hoping for a purple / pinkish color but am scared my base beer was too dark. Any thoughts or experience? Also bonus points, has any one achieved layered colors in...
  3. V

    When Is It Considered a Sour?

    Recently just finished a Stout I did with 3 lb raspberries to 4 gallons beer and its freakin delicious. While tasting it with the fiancee she asked me so is this a stout or a sour? Just the day before we had a Raspberry Berliner Weiss that was very good but really had a similar taste profile...
  4. Burndog

    How to Calculate the fermentable sugar in fruits?

    Hello, Working on a Raspberry IPA and using 4#s of pureed raspberries added in Beersmith 2.0 as "Other" in a 6 gal batch. Raspberries are added at 90% of fermentation completion so as to let the yeast eat the available sugars and not make the beer overly sweet. And suggestions on calculating...