tag:blogger.com,1999:blog-8066877917844499643.post3284793002331370997..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Homebrewing with Local IngredientsThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-62834354766395259662011-09-20T14:06:15.028-04:002011-09-20T14:06:15.028-04:00Good info.
I have a comment on the Prickly Pears u...Good info.<br />I have a comment on the Prickly Pears used in beer. I also agree that they taste just like Watermelon Jolly Ranchers. I harvested my own and made a syrup. I have used the syrup in Berliner Weiss and Gose. Not sure what else it would work in.<br />http://jeffreycrane.blogspot.com/2010/09/prickly-pear-syrup.htmlJeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-11759065803219079282011-09-16T13:04:31.653-04:002011-09-16T13:04:31.653-04:00I just found your blog and really love it.
Thanks ...I just found your blog and really love it.<br />Thanks for all the great posts.<br />You have inspired me to try making a sour beer. I have been making mostly Belgian style ales but have shied away from sours because my wife (who is my drinking partner) doesn't love them. I could drink Rodenbach all the time but she makes a face. She did like a beer made with Orval dregs, so I guess brett is OK.<br /><br />Anyway thanks for writing up this labor of love.Marc Dnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5902907030201383062011-09-16T08:34:02.321-04:002011-09-16T08:34:02.321-04:00I was planning to brew up a wheat this week and do...I was planning to brew up a wheat this week and do a cherry addition. But I am inspired by your talk of local ingredients, and I am reminded of my growing love affair with stuff I can get locally too. I think I'll head out and get some peaches today and do a peach wheat. Great post and blog keep it up.Mike Whttp://www.brew-dudes.comnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81122474240305532872011-09-14T12:15:51.878-04:002011-09-14T12:15:51.878-04:00Having dealt with fruit (specifically peaches) mys...Having dealt with fruit (specifically peaches) myself, I first pitted and froze the fresh fruit. This tends to whack some of the hostile microbes, and also has the benefit of breaking down cell walls to make the fruit more fermentable. I heated the frozen peaches with a cup or two of water to 160 degrees before chilling and adding them to the secondary. This was a week ago and everything seems to be going well.<br /><br />In regards to prickly pears, most of what I've heard is they do better in mead or wine than beer. Unfortunately with all the wildfires and drought in TX my friends out there haven't had much luck in getting many this year.BrianBnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59555302180282416492011-09-13T21:09:42.553-04:002011-09-13T21:09:42.553-04:00The one prickly pear beer I've had, Freetail F...The one prickly pear beer I've had, Freetail Fortuna Roja, sadly wasn't much to get excited about (the color and flavor weren't far off melted Jolly Ranchers). An experienced southwestern homebrewer mentioned to me that he'd never had luck harvesting his own tunas (prickly pears) for beer, but he thought the concentrate worked great (although it is pricy).<br /><br />The book on sour beers is still churning (and that will cover the local yeast section), but once that is done I'll put it on the to-do list...The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53701052540637552572011-09-13T18:58:17.917-04:002011-09-13T18:58:17.917-04:00Would you please write this as a book? After a hu...Would you please write this as a book? After a hunting trip to my cousin's farm, I have been obsessing about a prickly pear fruit beer, and this I run across this post!<br /><br />Thanks.hiikeebahttps://www.blogger.com/profile/04546094181276790786noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55644476072099910632011-09-13T15:03:57.092-04:002011-09-13T15:03:57.092-04:00I actually did a single hop experiment before my s...I actually did a <a href="http://www.themadfermentationist.com/2007/02/hop-experiment.html" rel="nofollow">single hop experiment</a> before my sugar experiment (actually my first interview on Basic Brewing Radio was on the subject five years ago… please don’t listen to it!)<br /><br />I wouldn’t worry about microbes on hops, I’ve never heard of it being an issue. The problem with fruit (unlike hops) is that they are full of sugar loving, somewhat alcohol tolerant microbes that can thrive in beer. A quick dip in alcohol can work, but I tend to use Star-San since it contributes less flavor. Odds are you'll be fine even without those steps if you wait for the beer to ferment out first, the alcohol, low pH, and hops offer a decent amount of protection.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33751812927944017852011-09-13T09:24:13.125-04:002011-09-13T09:24:13.125-04:00Thanks for that - there's some great reference...Thanks for that - there's some great reference material for future use.<br /><br />Being slightly paranoid about sanitation, could you sanitize fresh fruit with vodka if you wanted to add them to the fermenter? The same question applies to wet hopping. Or would this make things too boozy?<br /><br />I am trying to construct a test scenario for hops- much like the one you did with the varying sugars used in brewing- because I'm trying to determine what hop flavors and aromas I like and which ones I don't (I'm not a real hophead). Any suggestions?Middle Class Middle Aged White Guyhttps://www.blogger.com/profile/13781991895469133830noreply@blogger.com