Glad this turned out great! Just a gentle reminder, and as mentioned in the video, freezing does not kill bacteria, just simply slows down their growth while frozen. Once the bacteria thaws, and after a period of equalization to the environment, the bacteria can start to react with your batch. Overall, this process looks to work out great and i cant wait to try it out!
I have heard you can UV light them while stirring for awhile at room temp if you have equipment. Or I bring them to 160°F hold for 5 to 10min. Camden tablets only weaken bacteria or slow it down.
Been digging the videos, 2 things made me cringe though; pureeing tends to create a lot of fluffy trub and you lose some volume to the berries; to prevent that I would suggest letting them thaw completely and crush them just to break the skins, but not puree them - blending can break open the seeds and leech some tannins which is another risk with pureeing fresh berries. Obviously it works this way, but figured I'd share experience. Second, freezing does *NOT* kill any wild yeast or bacteria, it only throws them into stasis. To sanitize, there's 2 things you can do - cook them down. It's not advisable as this will develop pectins naturally occurring in the berries but does sanitize. The other option is to use some potassium metabisulfite (or campden tablet crushed) and let it sit overnight. This releases SO2 and will kill most wild bacteria, but wears off after about 12-24 hours as the SO2 escapes solution. That said, I've never had an infection from wild fruits being directly added, but YMMV.
Added benefit of using the SO2, it's an anti-oxidant and reduces the chances of introducing oxygen to your finished beer (out of primary into secondary)
@@luwn00bz that can still develop the pectins and create a pectic haze in the beer. Doesnt affect flavor, but if you're trying for clean appearance it's still something to be avoided. You can fix that by throwing in some pectic enzyme; in the presence of alcohol it may need a double or triple dose depending on your enzyme.
I've watched many of your grain to glass video and just noticed that you almost completely cover your pot during the boiling process. From other videos and books, I've read, boiling the wort uncovered is what we are taught. Does your method cause any off flavors? How much volume do you lose in a standard 60-minute boil?
Hi i was thinking of maybe making like a beer of something localy during this time of the year there is alot of blueberry in our swedish forests **atleast if the bears havent eaten them all**
Hey there, love your guys' videos. Do you have to do anything to the berries besides maybe just rinsing them to clean them? I hear so much about sanitation and preventing bacteria from getting in to the beer, but it doesn't seem to matter with whatever wild bacteria might be hitching a ride on the berries. What are your thoughts on this? I am really just getting started with home brewing, but have really been enjoying each batch I've made.
It sounded like he froze them to kill any hitch hikers. I have never tried that, but sounds legit. Another way may be to replace the added water with vodka to be sure. it shouldn't come out in the taste unless you use something like whiskey, rum... You doing all grain, or starting off small with extract?
Bobby Diesel Just doing extract kits for now, getting the process down as best I can and correcting at least one or two mistakes with each batch haha. Ultimately I plan on getting into all grain. Built myself a kegerator and recently picked up a used freezer to use as a ferm chamber since my main problem so far has been keeping temps in the ideal range for the yeast in my apartment (it gets too hot). Lots to learn but it's for a good cause. I love drinking beer!
Ben Morse that's what I did. Just establish a rhythm and go from there. You will have more control with all grain but you can make really good beer with extract. I'm in Arizona so I get the ambient temperatures not being ideal. Sounds like you're on you're way though boss.
+Ben Morse - We froze them. You can also use campden tablets, vodka, and even starsan to kill the bacteria on them. We likely Didn't kill everything by freezing them but were OK with that. It turned out great.
Glad this turned out great! Just a gentle reminder, and as mentioned in the video, freezing does not kill bacteria, just simply slows down their growth while frozen. Once the bacteria thaws, and after a period of equalization to the environment, the bacteria can start to react with your batch. Overall, this process looks to work out great and i cant wait to try it out!
I have heard you can UV light them while stirring for awhile at room temp if you have equipment. Or I bring them to 160°F hold for 5 to 10min. Camden tablets only weaken bacteria or slow it down.
Been digging the videos, 2 things made me cringe though; pureeing tends to create a lot of fluffy trub and you lose some volume to the berries; to prevent that I would suggest letting them thaw completely and crush them just to break the skins, but not puree them - blending can break open the seeds and leech some tannins which is another risk with pureeing fresh berries. Obviously it works this way, but figured I'd share experience.
Second, freezing does *NOT* kill any wild yeast or bacteria, it only throws them into stasis. To sanitize, there's 2 things you can do - cook them down. It's not advisable as this will develop pectins naturally occurring in the berries but does sanitize. The other option is to use some potassium metabisulfite (or campden tablet crushed) and let it sit overnight. This releases SO2 and will kill most wild bacteria, but wears off after about 12-24 hours as the SO2 escapes solution. That said, I've never had an infection from wild fruits being directly added, but YMMV.
Added benefit of using the SO2, it's an anti-oxidant and reduces the chances of introducing oxygen to your finished beer (out of primary into secondary)
I must concur with the no puree. Freezing them breaks the cell walls of the fruit. I just freeze, thaw, quarter, and sink.
What about just warming them up to 80C (176F) and keeping it for 10 minutes. Should be a win-win
@@luwn00bz that can still develop the pectins and create a pectic haze in the beer. Doesnt affect flavor, but if you're trying for clean appearance it's still something to be avoided. You can fix that by throwing in some pectic enzyme; in the presence of alcohol it may need a double or triple dose depending on your enzyme.
I've watched many of your grain to glass video and just noticed that you almost completely cover your pot during the boiling process. From other videos and books, I've read, boiling the wort uncovered is what we are taught. Does your method cause any off flavors? How much volume do you lose in a standard 60-minute boil?
Hello, love your recipe, thanks for sharing
Do you cold crash your beer after the five days secondary fermentation ? :)
Cheers
Hi i was thinking of maybe making like a beer of something localy during this time of the year there is alot of blueberry in our swedish forests **atleast if the bears havent eaten them all**
that's when you make bear beer! j/j ;)
Hey there, love your guys' videos. Do you have to do anything to the berries besides maybe just rinsing them to clean them? I hear so much about sanitation and preventing bacteria from getting in to the beer, but it doesn't seem to matter with whatever wild bacteria might be hitching a ride on the berries. What are your thoughts on this? I am really just getting started with home brewing, but have really been enjoying each batch I've made.
It sounded like he froze them to kill any hitch hikers. I have never tried that, but sounds legit. Another way may be to replace the added water with vodka to be sure. it shouldn't come out in the taste unless you use something like whiskey, rum... You doing all grain, or starting off small with extract?
Bobby Diesel Just doing extract kits for now, getting the process down as best I can and correcting at least one or two mistakes with each batch haha. Ultimately I plan on getting into all grain. Built myself a kegerator and recently picked up a used freezer to use as a ferm chamber since my main problem so far has been keeping temps in the ideal range for the yeast in my apartment (it gets too hot). Lots to learn but it's for a good cause. I love drinking beer!
Ben Morse that's what I did. Just establish a rhythm and go from there. You will have more control with all grain but you can make really good beer with extract. I'm in Arizona so I get the ambient temperatures not being ideal. Sounds like you're on you're way though boss.
+Ben Morse - We froze them. You can also use campden tablets, vodka, and even starsan to kill the bacteria on them. We likely Didn't kill everything by freezing them but were OK with that. It turned out great.
Thanks for the tips! Would love to see you guys brew a NE IPA. I've recently been bitten by the haze craze bug. Cheers