gmr
Active Member
- Joined
- Jun 19, 2007
- Messages
- 32
- Reaction score
- 8
Made my typical sour mash berliner. When fermentation was done, I added 5lb. of thawed frozen raspberries to 5 gallons, and 5lb. of thawed frozen blackberries to the other.
Racked them to secondary after a few weeks. Color is amazing on both, and they taste great. Guess I picked up something from the raspberries that I didn't notice among the fruit chunks in primary, as this pellicle formed 24 hours later in secondary.
Brett is my guess. Any other opinions?
It's a lovely little pellicle, but I wonder how much it's going to add as far as fermentation characteristics to an already 1.002 beer.
These beers were to be poured at NHC club night. Now I wonder if I should hold on to the raspberry version for awhile, and just bring the blackberry (no infection on that one). I certainly have other kegs that can take the raspberries place.
Any thoughts to if the secondary infection is going to add much to the beer? A little more complexity is always welcome, as the sour mashing does sometimes lack just that.
Would love to hear some opinions/insight
The planet's surface:
lit from below:
Here's what the beer looks like in a glass coming out of the fermenter. The slightly darker one on the left is blackberries, the lighter is the raspberry:
Racked them to secondary after a few weeks. Color is amazing on both, and they taste great. Guess I picked up something from the raspberries that I didn't notice among the fruit chunks in primary, as this pellicle formed 24 hours later in secondary.
Brett is my guess. Any other opinions?
It's a lovely little pellicle, but I wonder how much it's going to add as far as fermentation characteristics to an already 1.002 beer.
These beers were to be poured at NHC club night. Now I wonder if I should hold on to the raspberry version for awhile, and just bring the blackberry (no infection on that one). I certainly have other kegs that can take the raspberries place.
Any thoughts to if the secondary infection is going to add much to the beer? A little more complexity is always welcome, as the sour mashing does sometimes lack just that.
Would love to hear some opinions/insight
The planet's surface:
lit from below:
Here's what the beer looks like in a glass coming out of the fermenter. The slightly darker one on the left is blackberries, the lighter is the raspberry: