Love y'all! Been watching for many many years and I usually go back and watch older videos for fun. My personal favorite is the Fruitcake Barleywine. Glad to see a video with both of you in person. Cheers from Puerto Rico!
Last time I used cherry purée in a beer recipe, I only stirred once when putting it in the fermenter. The purée settled to the bottom and when I racked, it was a thick sludge. Very little cherry flavor in the finished beer. In the future I'll give it a stir from time to time.
Adding the unfermented puree to the keg resulted in lots of cherry flavor. First few pints were chunky, but that cleared up, and the flavor stayed. - James
You guys are awesome. Been watching you and brewing for a few years now. I'm from Saskatchewan and would love to see you guys play around and do something with Saskatoon berries.
Interesting and inspiring as always! I believe that the benefit of not fermenting the fruit is to keep the original flavors,right? As a bottler I need to ferment the fruit , what flavors/characteristics of the original fruit will I lose?
I brew 2.5 gal batches. I was thinking how would it work if I put half in the boil at flame out then poured the rest in keg? I don’t have experience with fruit in beers. Would this have a horrible outcome?
Instead of putting the fruit into the boil, I'd add it into a primary fermenter near the end of fermentation or in a secondary. (Letting it ferment out.) Then, you can add the rest in the keg. I predict you'll get less of the fresh fruit flavor, but it would be a fun experiment. You can taste the effect of fermentation on the beer before you keg it. - James
How would you modify the ending process to bottle this beer? Would you bottle then remedially chill or could you try and keep it at a cool but not too cold temp for a day or so before totally chilling it to drop all the yeast?
I personally wouldn't bottle this beer, other than keg fills for friends, advising them to keep it cold and drink it fairly soon. Theoretically, you could bottle it and monitor the carbonation level, then chill it, but that's a tricky proposition. Bottling in PET bottles would allow you to feel when they get tight with pressure. - James
I guess you could put the fruit in a secondary fermenter with the beer and let it ferment out the fruit sugars before you bottle. You wouldnt get the fresh fruit flavour as much as this recipe intended and you'd have a higher abv but it would be quite good still.
I made a Lindemanns clone that fermented absolutely dry and I want to back sweeten with some raspberry puree. Any advice on using potassium sorbate or some such fermentation inhibitor? Have a 5 gallon keg of the stuff.
Love y'all! Been watching for many many years and I usually go back and watch older videos for fun. My personal favorite is the Fruitcake Barleywine. Glad to see a video with both of you in person. Cheers from Puerto Rico!
Love seeing you guys back together!
"cherry bomb"?!?!? After all these years I've been with you you're still rocking!!!
I don’t mind seeing Steve in a box, but I sure do like the interaction. Great again guys!
Nice to see you both in the same room, enjoying an awesome beer. It sounds and looks delicious!
Last time I used cherry purée in a beer recipe, I only stirred once when putting it in the fermenter. The purée settled to the bottom and when I racked, it was a thick sludge. Very little cherry flavor in the finished beer. In the future I'll give it a stir from time to time.
Adding the unfermented puree to the keg resulted in lots of cherry flavor. First few pints were chunky, but that cleared up, and the flavor stayed. - James
Great to see you blokes back on the same set! Wishing you the best from Australia…
I have brewed that AHA recipe before but used tart cherries from my cherry tree's. It came out great and real close to the real thing. Cheers.
Allways enjoy seeing you 2 together, looks like a nice brew good job
Some sort of normalcy is good to see! Laurel and hardy are back together. Cheers guys!!
You guys are awesome. Been watching you and brewing for a few years now. I'm from Saskatchewan and would love to see you guys play around and do something with Saskatoon berries.
steve doesn't seem too stoked on this one. Put him in the box!!
Makes me happy to see you guys. That's another one for the books!
Amazing experiment. I am trying James Mole Porter recipe with Strawberry. Let's see how it turns out. Cheers!
Glad to have you back!
Interesting and inspiring as always!
I believe that the benefit of not fermenting the fruit is to keep the original flavors,right?
As a bottler I need to ferment the fruit , what flavors/characteristics of the original fruit will I lose?
You will lose most of the sweetness and some of the fruit flavor.
Do you ever make a bad beer? 🤪🍻
Yes. You just don’t see them. :-)
@@basicbrewing I think it would be instructional, to hear about the ones that don’t make the grade....
Passionfruit goes so well in a sour beer. Have you had a play with Philly Sour yet?
I haven't used that one yet. Someone suggested using the passionfruit in a cyser, and that sounds tasty, too. - James
Should go well! Passionfruit adds extra brightness and supports other fruits very well. It’s also very unique and my favorite fruit!
Watch out for those seeds though. They might finally clog that dip tube if you keg with them!
I brew 2.5 gal batches. I was thinking how would it work if I put half in the boil at flame out then poured the rest in keg? I don’t have experience with fruit in beers. Would this have a horrible outcome?
Instead of putting the fruit into the boil, I'd add it into a primary fermenter near the end of fermentation or in a secondary. (Letting it ferment out.) Then, you can add the rest in the keg. I predict you'll get less of the fresh fruit flavor, but it would be a fun experiment. You can taste the effect of fermentation on the beer before you keg it. - James
How would you modify the ending process to bottle this beer? Would you bottle then remedially chill or could you try and keep it at a cool but not too cold temp for a day or so before totally chilling it to drop all the yeast?
I personally wouldn't bottle this beer, other than keg fills for friends, advising them to keep it cold and drink it fairly soon. Theoretically, you could bottle it and monitor the carbonation level, then chill it, but that's a tricky proposition. Bottling in PET bottles would allow you to feel when they get tight with pressure. - James
I guess you could put the fruit in a secondary fermenter with the beer and let it ferment out the fruit sugars before you bottle. You wouldnt get the fresh fruit flavour as much as this recipe intended and you'd have a higher abv but it would be quite good still.
I made a Lindemanns clone that fermented absolutely dry and I want to back sweeten with some raspberry puree. Any advice on using potassium sorbate or some such fermentation inhibitor? Have a 5 gallon keg of the stuff.
I would do some research and follow guidelines for stabilizing and back sweetening wines and meads. That will probably get you there. - James