tag:blogger.com,1999:blog-8066877917844499643.post3756705273951333950..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Fruited Sour BeersThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8066877917844499643.post-2155884426459516582016-07-25T18:06:39.201-04:002016-07-25T18:06:39.201-04:00Cheers! I find it easiest to rack half onto fruit ...Cheers! I find it easiest to rack half onto fruit when I bottle the rest. Then 6-10 weeks later you can bottle the fruited portion. That ensures that the fruit flavor is really fresh when you are enjoying the beer!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-275028250840476922016-07-23T12:55:55.392-04:002016-07-23T12:55:55.392-04:00Making my first Flanders Brown. I have completed ...Making my first Flanders Brown. I have completed the primary fermentation (10 Gal) of a Brown Ale and have racked it into plastic buckets with air locks, added Roselare yeast, which I will keep to 3 months, then transfer to carboys to finish off for the next 7-12 months. I would like to add fruit to 3 gals - when do I add the fruit. Any help would be greatly appreciated. <br /><br />By the way - I just bought 2 of the beaker/beer shirts. Very Cool Anonymoushttps://www.blogger.com/profile/04944683605873454859noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50928470714657036262009-08-19T02:58:33.580-04:002009-08-19T02:58:33.580-04:00House = perpetual project; house + homebrewing = p...House = perpetual project; house + homebrewing = perpetual goodness Congratulations, Mike!jemphdhttps://www.blogger.com/profile/17619442398606719211noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7135118913078152752009-08-12T07:04:38.077-04:002009-08-12T07:04:38.077-04:00We lucked out with our neighbors. On one side, we ...We lucked out with our neighbors. On one side, we have a nice Ethiopian family, and on the other, a police officer who happens to be a really nice guy with a nice family, and a great neighbor. <br /><br />No, thank you for coming and bringing so many great beers! It was great to meet your lady and catch up a bit with you. <br /><br />I can't believe it's almost been a year since we filled that barrel!! I suppose we should start thinking about our next sour beer. <br /><br />ZachSeawolfhttps://www.blogger.com/profile/02413933658058639045noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90205117761601166082009-08-11T19:02:44.715-04:002009-08-11T19:02:44.715-04:00The Flander's is going to be ready in a couple...The Flander's is going to be ready in a couple months? Hell yeah!Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60329438389017546522009-08-11T08:45:34.920-04:002009-08-11T08:45:34.920-04:00I think raspberries might be too assertive for a b...I think raspberries might be too assertive for a beer de garde, I’d be worried they’d cover up that complex earthy/malty base beer. I’m sure it would still be tasty (I would go light, like ~.5 lbs/gallon), but I would lean towards something more subtle like apple or pear. <br /><br />How much fruit I use is based on a couple of factors. The biggest is the variety of fruit, something like raspberries are much more potent than peaches. The type of beer and my goal for it is another big factor, if you want a powerful fruit character in a big/dark beer you would add a lot more fruit than if you were looking for a hint of fruit in a small/pale beer. Other things to consider include the form of fruit (whole, puree, juice, dried, frozen etc…), quality, and planned exposure time. <br /><br />If you are making a lot of fruit beer you can add all of the fruit to say 1/3 of the batch, let it ferment out, and then blend it with the plain beer getting exactly the amount of fruit character you are looking for.<br /><br />OPA – is the oatmeal pale with palisade hops. Thanks again for all the great food/beer at your housewarming. <br /><br />Thanks for all the “congrats” on the new place, it is in the Takoma Park section of DC. Looking forward to putting all of that space to good use (keggerator, barrels, bottles, fermenters, new gear etc…). I am particularly excited after learning my next door neighbor is Belgian.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50429522236166932632009-08-11T07:09:41.327-04:002009-08-11T07:09:41.327-04:00I forgot to ask when I saw you last, but where is ...I forgot to ask when I saw you last, but where is the house you're buying?<br /><br />Also, what do I have here, in a bottle that reads "OPA"?<br /><br />ZachSeawolfhttps://www.blogger.com/profile/02413933658058639045noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54253452278547834612009-08-10T23:39:36.215-04:002009-08-10T23:39:36.215-04:00Cheers on the basement and garage upgrade. Scoring...Cheers on the basement and garage upgrade. Scoring a house with a garage let me get more serious about homebrewing. <br /><br />more space = more brew--https://www.blogger.com/profile/13513738199324265198noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47992802852751324952009-08-10T23:34:16.832-04:002009-08-10T23:34:16.832-04:00How do you determine the rate of fruit to add? Yo...How do you determine the rate of fruit to add? You seem to have a big range of just over 1 lbs/gal to over 2.5 lbs/gal, which exceeds even Cantillon's standard 2.4 lbs/gal. I have 5 gallons of raspberry and plum sour that has 1 lbs/gal. I wanted to add more but the cost would have been too much. <br /><br />Congratulations on the house. It would be great to have all the brewing and storage space. I'm envious as I'm about to go from a cramped Cambridge apartment to an even more cramped Cambridge apartment.Timhttps://www.blogger.com/profile/10751047204234528085noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18039500130959687952009-08-10T21:38:47.787-04:002009-08-10T21:38:47.787-04:00Congrats on the home, it will make brewing and lif...Congrats on the home, it will make brewing and life so much more enjoyable.<br /><br />I just racked about 1.5 gallons of a big Golden Strong onto 3# of dark sweet cherries. I really want to make a lambic in the near future and age some with apricots. What do you think of a Bier de Garde with raspberries?Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.com