There's no need for campden at all - you're adding them to a pretty hostile environment as it is. I've done a handful of batches of this stuff, and never had an infection, and I've never heard of a batch of this getting infected, either with fresh or frozen fruit.
Did you freeze the berries before racking onto them?
I haven't done this recipe yet, but have done 20+ strawberry blondes. I rack onto the fruit for a week, then the fruit usually turns whitish. I then rack to tertiary for a week, then bottle or keg. I've had a few overcarbed batches in the bottle so I'm thinking that you should dial back the sugar a little bit but not too much if you waited that long in secondary. I would suggest a week in tertiary though just to have anything else drop out.
question on the yeast. the original post is saying to ferment at 73 using nottingham. but the danstar website says the high side should be 70 for the yeast. is this yeast more forgivable then others? or will i get off flavors above 70
Is there an allgrain version of this recipe?
I have a 50lb bag of Maris Otter. Anyone tried brewing this with that instead of 2-row?
anyone done any oak aging on this? wondering how to go about it. oak first then raspberries?
MO would be fine as the base grain in this beer. However, given that the raspberry flavor is the primary focus of this beer, the MO is likely wasted in this recipe.
I would probably do something different with the MO, but if that is all you have it will be fine.
Mine turned out 'thin' and very tart. Maybe more Crystal or some honey malt next time. The mouthfeel does not seem right...maybe carapil addition?
Mine reminds me of a watered down lambic, or fruit wine. Some carbonation, but not a lot even after two weeks in the bottle. Zero sweetness. I think that is what I dislike the most about my batch. I expected a small bit, but it turned out pretty dry...
Mine turned out 'thin' and very tart. Maybe more Crystal or some honey malt next time. The mouthfeel does not seem right...maybe carapil addition?
Mine reminds me of a watered down lambic, or fruit wine. Some carbonation, but not a lot even after two weeks in the bottle. Zero sweetness. I think that is what I dislike the most about my batch. I expected a small bit, but it turned out pretty dry...
Mine turned out 'thin' and very tart.
ALSO: I don't know how much of the thread you've read, but some feel the flavor of this one is much improved by INTENTIONALLY mixing the sediment from the bottom of the bottle back into solution before drinking. I've not tried it yet, never seem to remember to try it in the frantic moment between hearing the "POP" of the flip-top and getting that first sip, but SOMEDAY I'll remember.
Maybe give that a try and see if the profile changes to suit your palate more?
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