US05 yeast
Splitting batch into 2 fermenters, and thinking of adding a bottle of Benger Gold Apricot Juice to one? Just want a slight 'hint' of apricot?
I wouldnt add apricot juice personally, you can get apricot from a careful selection of hops and us05 fermented warm, im trying to remember what beer I brewed that had a nice apricot aroma, and I think it was Tony from AHB's "Sheep Shagger" recipe, but dont quote me on that..
Permalink Reply by bj on November 17, 2009 at 11:38am
cheers, adding apricot is actually a symbolic gesture, as im brewing the beer for the wifes family reunion (their grandfather owned an apricot orchard in the Cromwell Gorge)
I dont want heaps of apricot flavour/aroma, just hinting at it.
Has anyone used fruit juice? i figured it was the easiest and less likely to contaminate the beer?
Thanks
Permalink Reply by vdog on November 17, 2009 at 4:29pm
As with anything you add to the fermenter you'd want to make sure it's sterile - if it was me I'd give it a quick (5min) boil and then cool before adding it, just to make sure you don't introduce any infection.
Permalink Reply by bj on November 17, 2009 at 10:57pm
cheers for the advice, i have read on their (Bengar Gold) website, that the juice is pasturised b4 bottling and they bottle it 'hot' to sterilise the bottle & cap. The other option might me to add at end of the boil?
Adding juice or fruit tends to 'water' down the beer as well so make it a bit bigger and aim for a more fuller body in the base beer than you usually would.
Or you could get some of this and add to taste at bottling/kegging.
Permalink Reply by bj on November 17, 2009 at 11:03pm
Would you use a higher mash temp to give a 'fuller' body? or maybe add some carapills?
I want the beer to be reasonably crisp and dry, but def not thin.
Thanks for the help.
Either will work, I'd probably just bump the mash temp up a degree, maybe two if it's a lot of fruit going in but sounds like you're only adding a bit.
I did an imperial stout quite a few months ago and had another taste last night ... it's been in the bottle for a good 7 months ... however I'm still getting a pronounced "burnt" coffee flavour ... what of the bill below is causing it do you think?
8.00 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 85.11 %
0.80 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.51 %
0.40 kg Roasted Barley (300.0 SRM) Grain 4.26 %
0.10 kg Black (Patent) Malt (500.0 SRM) Grain 1.06 %
0.10 kg Chocolate Malt (450.0 SRM) Grain 1.06 %