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In preparation of Spring... - Erik
nochew
nochew
In preparation of Spring...
(this is a personal copy of a post I made in the homebrewing community. perhaps someone will be kind enough to remind me how to crosspost?)


We've made several bock variants to enjoy when spring is in full bloom. Took a traditional German bock recipe, treated as normal until pitching. We put 3 gallons into a fermenter and pitched an ale yeast; then siphoned the last 2 gallons into two separate 1 gallon carboys and pitched a lager yeast.

Trying a lager for the first time, wish me luck. I left the lager out at room temp over night until I began to see activity then put them in my 50 degree keg freezer. Waited two weeks, raised freezer temp to 60 degrees for diacetyl rest for 48 hours, then racked to secondary and dropped freezer temp to 40. I found it incredibly fascinating how the cold temperature really slows down fermentation - I took both carboys out of the freezer for the racking and by the time I got to the second one it had raised temperature a bit and was beginning to bubble. I was tempted to leave it be to finish off any sugars that were left, but I want to keep this a true lager and keep out any esters so I racked it and tossed it back in the freezer.

A third bock variant we're trying is going to be a present for my brother-in-law's wedding. We're making a dark cherry bock. Mmm, doesn't that just sound delicious? Now, we've never made a fruit beer before so let me present the situation and ask a question. We created a hybrid between texas and german bock recipes, trying to get a ruby color out of the beer (I'll post recipe when I get home to it) and put an oz each of czech saaz and hallertauer in for the full boil to remove much of the aromatics. Pitched with European Ale yeast (instead of German ale; why, I'm not certain, but the brewstore owner suggested it) and left alone for primary fermentation. Its secondary racking time, and now we want to add the cherries. We've got roughly 7.25 lbs of cherries, 75% tart and 25% sweet, frozen and waiting to go. Do we need to prep the cherries in any way before adding to secondary? My mead friend says he simply tosses fruit in as the higher alcohol takes care of any stow aways, but I'm concerned the beer abv may not have the oomf to properly clean 'em. Boil the cherries? doesn't sound like I'll have much of the flavor left when I'm ready to add them. Just pour them in and dont worry?

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Current Mood: expectant

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Comments
bluesdragon From: bluesdragon Date: February 7th, 2006 02:49 pm (UTC) (Link)
with the cross-posting, the only way to really do it is to copy/paste the post to each journal/community. to my knowledge they haven't created a tool/program that will let you cross-post in one swoop because each journal entry has its own ID number that varies from journal to journal.

:)
nochew From: nochew Date: February 7th, 2006 04:57 pm (UTC) (Link)
how ridiculously helpful you are! heh, glad to know you can't actually cross post, I thought I'd seen it happen before, but I'm exceptionally good at imagining things :)
bluesdragon From: bluesdragon Date: February 7th, 2006 05:12 pm (UTC) (Link)
generally people put (cross-posted) in their entries as a kind-of-apology for those on their friends list who read the journal and whatever communities it might be posted in as well. sometimes people get bitchy at seeing things more than once on their friends list. heh
nochew From: nochew Date: February 7th, 2006 09:58 pm (UTC) (Link)
ahhhh, you're so wise!
skarsol From: skarsol Date: February 7th, 2006 03:28 pm (UTC) (Link)
Boiling will kill most of the flavor. Take the time to rinse, halve, pit, and reserve the juice?
nochew From: nochew Date: February 7th, 2006 04:58 pm (UTC) (Link)
Yeah, simple prep at best. I think we're just going to rinse and toss. We've already poured out the juice; just want to let the cherries themselves at their flavor. If needed, we'll top it off with cherry extract at kegging time. Oh, and yes, we're kegging now :D
skarsol From: skarsol Date: February 7th, 2006 10:58 pm (UTC) (Link)
By reserve the juice I meant whatever comes out when you halve/pit them, not whatever they came in. :)
nochew From: nochew Date: February 8th, 2006 03:52 pm (UTC) (Link)
ahh, how astute. fortunately, we purchased them pitted and canned, so there's no need to go through extra trouble. We froze them in order to burst the cell walls so that as much juice and flavor as possible is extracted into the beer
skarsol From: skarsol Date: February 8th, 2006 07:39 pm (UTC) (Link)
Pitted and canned? Bah, if you're going through all the trouble to make your own beer, why buy processed fruit? :) Specially since you lose a lot of control over sugar content and such I would assume?

Might wanna try adding some almond flavor to it too.
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