Jhubba1
Member
Hi all,
I've decided to start a discussion on brewing a Strawberry Blonde Ale. I used the Blonde Ale Kit from Midwest Breweries which came with Belgian Wit yeast. Pitched to a starter.
In this recipe the only addition made was 4 pounds of pureed strawberries and 1 tbsp of corriander.
I added the strawberries at flame out and let pasteurize for 10 minutes before cooling the wort, aerating, and pitching yeast.
The primary fermentation required a blowout hose for 3 days. After a week and a half there was no trub when transfered to the secondary. We waited another week and transfered again finally seeing some settiling of yeast and strawberry particles. 3 days before bottling we added gelatin to hopefully clarify the beer.
Okay I know it's early, but I try one beer when bottled every week to see how it changes up to the month mark. This beer tastes great. But it is very cloudy. It tastes and has the mouthfeel of a normal ale, but isn't much to look at.
Another note. The fermentation temperature on the crystal thermometer stuck to the outside of the bucket showed temperatures nearly reaching 80 degrees. This goes with the crazy fermentation for over three days of straight blow off.
Any comments, suggestions on how to perfect and clarify the beer?
I've decided to start a discussion on brewing a Strawberry Blonde Ale. I used the Blonde Ale Kit from Midwest Breweries which came with Belgian Wit yeast. Pitched to a starter.
In this recipe the only addition made was 4 pounds of pureed strawberries and 1 tbsp of corriander.
I added the strawberries at flame out and let pasteurize for 10 minutes before cooling the wort, aerating, and pitching yeast.
The primary fermentation required a blowout hose for 3 days. After a week and a half there was no trub when transfered to the secondary. We waited another week and transfered again finally seeing some settiling of yeast and strawberry particles. 3 days before bottling we added gelatin to hopefully clarify the beer.
Okay I know it's early, but I try one beer when bottled every week to see how it changes up to the month mark. This beer tastes great. But it is very cloudy. It tastes and has the mouthfeel of a normal ale, but isn't much to look at.
Another note. The fermentation temperature on the crystal thermometer stuck to the outside of the bucket showed temperatures nearly reaching 80 degrees. This goes with the crazy fermentation for over three days of straight blow off.
Any comments, suggestions on how to perfect and clarify the beer?