Originally posted by GarethYoung Thanks for trying, brah. |
Yesterday, MatSciGuy and I brewed ~35 gal of Gose, which is currently fermenting with the plantarum plus brevis blend from Omega yeast I just ranted about in the other thread. It will get a big slug of Hefe yeast tomorrow AM. Looking forward to having a lot of this to drink this summer, even if it may not get as tart as I wanted it to. |
Currently have a blonde ale in secondary with fresh pears and frozen strawberries - Mrs. Owl’s idea. She wanted something light and fruity for summer slugging. |
I’ve got a saison fermenting with the Hill Farmstead saison culture right now. 44% oats and lots of Jester hops. Going to dry hop it with more Jester, and I might add some local, raw honey too. |
Last weekend I brewed up an all Columbus pale ale. Nothing special. My next brew is going to be all Belgian pils, probably Saaz hops and White Labs 550. Shooting for 7% with high attenuation. |
Originally posted by drowland This was a big hit with all the people that helped me move this weekend and my wife is loving it. Anyone ever brewed with pear before? I used a pound of whole frozen strawberries (as is) and a pound of fresh Bartlett pears, peeled and chopped. If I were to sell/market the beer, I would definitely just call it strawberry blonde. The pear is non-existent essentially, either too faint/subtle or covered by the strawberry or both. I used a late addition hop that supposedly adds apple/pear character (don’t recall and don’t have my info in front of me) but that didn’t seem to help either. |
Fruits like pears and apples come through better when they’re cooked, somehow. I made a great Christmas beer with tons of apples baked in some dark sugar and spices. I bet pears would be similar. You need to add a lot of the fruit, 400g/litre (or thereabouts), of fruit, bake with a little sugar and very subtle spices, then lots of pectolase to avoid pectin hase. |
Originally posted by GarethYoung Interesting. Strawberry blonde ale, so I wasn’t interested in adding spices to the pear but I could try cooking them a little if I do anything like that again. Pectin haze cause anything besides a visual? If not, then I don’t care. Shelf life maybe? For me it’s just a 5gal batch and gone fast. |
Originally posted by temporrari No 550 or Saaz at the shop! Bummer. At least I did get the Belgian grain. I got some 3711 and I’m going to switch the hops to Citra. Done this before and it was lovely. Can’t wait to brew it. |
10 gallons of czech pils is going full blast in my lager fridge, I have some witbier and session IPA fermenting as well as 10 gallons of 7% saison-ipa (WLP565 + Citra) |
Homebrew Shops - A collection of homebrew shops and supply houses submitted by RateBeer readers
Homebrewing Articles - RateBeer Magazine's homebrewing department
Homebrew Recipes - Experiment, share and post your own homebrew recipes
2000- 2024 © RateBeer, LLC. All Rights Reserved. Privacy Policy | Terms of Service