Recent content by dave35

They're basically a Canadian prairie thing. Saskatoon pie is a big deal here. They've tried to market them commercially but it's pretty niche. Imagine a wild blueberry that's larger, less acidic, and much more complex -- hard to describe. Blueberry-cherry-almond-caramelly_dried_fruit taste all...

Almost four years later, I can confirm that it was really nice. Quite dry, powerfully fruity, not quite too acidic, and was mostly served mulled over the winter of 2013/14. Nicer mulled than a grape red, really.

I just squished waaaaay too many Saskatoon berries. What I've got in the fermenter now: 27kg crushed Saskatoons -- about 40% easily squished-out juice @ 20ish brix 6kg unpasteurized clover honey 9kg water Saskatoons are pretty dry and strong-flavored so they need to be diluted a little...

Entered! Looks like a great product.

How about yeast choices for this style? I've been using dry S04 or Nottingham for everything so far, and S04 fermented at the low end of the range doesn't seem to add much flavour, but might not attenuate enough. Would S05 fermented in the low 60s work? Or still too much flavour? I don't have a...

Thanks pij2ba. Synthesis so far: It sounds like it is possible to produce a beer that's dry and crisp (with low mash temp) without being excessively thin, using either torrified wheat or flaked barley for protein and very light crystal like carapils to provide a small amount of unfermentables...

Okay, I'll start start with Puddlethumper's recipe stragiht first (I think the Carapils should do what I was looking for originally) and experiment with different hops and maybe the flaked barley idea later on. Bigdaddy's recipe sounds lovely -- is it any trouble mashing 3# corn though? Both...

Actually I might as well try tdbc's Honey Ale recipe, that sounds like the style I actually wanted.

Thanks all. It sounds like my dry finish/thicker body combination doesn't really make sense (and wouldn't be refreshing), and oats don't really fit. New plan: drop the oats, add a bit of wheat and carapils, keep the corn and honey, stop calling it a cream ale. What hops are going to work well...

I'm trying in producing something refreshing for summer. Jamil's cream ale recipe: 5# pils 5# two-row 1# flaked corn 1# sugar ~20 IBU hops, ideally non-citrusy seems like a reasonable starting point, but ideally I would like something with a bit more mouthfeel and head retention...

Thanks for the yeast recommendation, that sounds just like what I'm looking for. Hopefully if I can metabolize out some acid, avoid adding extra sugar, and take the skins out fairly quickly to keep the must from getting excessively flavourful (since the juice is already so strong), I can have...

Great to hear from someone with experience! So de-stem, campden the crushed juice, seeds, pulp, and skins in the primary bucket together, pitch something suitable for dry fruit wines (EC-1118?), ferment to dry, press afterwards? Some people had recommended not using the skins at all, or...

I just picked about 50lbs of Concord grapes. This is about as late in the season as possible, and there have been several nights of frost already. Grapes are *very* ripe and sweet. I am aware that making straight Concord wine as from wine grapes is discouraged because of low sugar content...