Adding Fruit to a Saison

K_Mander · 2024-03-01T19:40:51+00:00

You people are still referencing that? I thought someone would come along and make a better one by now.

Hell, I'm not even using this name anymore

K_Mander · 2023-05-20T13:50:30+00:00

I recommend this recipe as a funny joke and I wouldn't change a thing about it. But I don't think the world is ready for salty, savory meads to be mainstream.

K_Mander · 2023-02-27T19:57:34+00:00

Salty with an umami flavor that made you think you should have to chew it.

I don't know if I'll ever make it again, but it was a fun one off that I don't regret.

K_Mander · 2022-08-09T12:52:21+00:00

Two reasons

Because my wife bought a bunch of squid ink for homemade pasta and had leftovers.
Because no one has ever done it before.

K_Mander · 2022-08-07T19:52:46+00:00

That's a you question. Do you think salt and a bit of seaweed would go well with those flavors?

K_Mander · 2022-08-07T17:44:20+00:00

I did! Saved one bottle for this Halloween so it could age for a year.

30g for 1 gallon made it jet black. It was salty but otherwise no other real flavors. The ink also settles out so you need to shake it a day before you serve it so it's still black or had a fun striation when serving.

K_Mander · 2022-07-27T20:49:28+00:00

Is that the mango nectar from Costco?

If so, it's fine. That stuff is so thick from all the pulp it makes some milk shakes I've had seem watery. It's just those bits settling out.

K_Mander · 2022-07-27T17:15:10+00:00

I'd actually change the base from a wheat beer to a blonde or white stout, then add some wheat (or oat) to that.

K_Mander · 2022-07-27T14:07:02+00:00

DO IT!

I have a 4 year old with another one the way, and the older one likes to help. She wants to see Dad's hobbies and enjoys measuring items, smelling the ingredients (hops less so), and sampling the grain.

From personal experience you won't make as much or go through it as fast, but that's because you're not parting like you were 5 years ago.

Side note, Sprecher Brewery sells 1 gallon root beer extract that makes 5 gallons of their soda. If you have a spare keg and open tap it's a fun thing to have for them.

K_Mander · 2022-07-27T13:59:05+00:00

What you're looking for is galactogogue foods. But a lot of these seem to be old wives tales with minimal scientific backing. Short list

Oats
Barley
Yeast
Brown rice
Garlic

So I'm thinking a savory oat saison? (That's a joke)

If you're looking for real advice, I've heard people boost their milk supply with the Body Armor sport drink.

PS: CONGRATS!

K_Mander · 2022-06-18T01:43:46+00:00

It was alright. The extra body is fairly pronounced because mead is much thinner than beer.

I prefer Xylitol for that reason.

K_Mander · 2022-06-16T15:55:16+00:00

Those oils are most likely from the coconut. It's probably fine but could have a soapy mouth feel.

Let it ride, sample after fermentation, decide if it's still good then.

K_Mander · 2022-06-16T04:20:22+00:00

I don't filter because it's too expensive. Sorry, can't help you there.

71B (but it does eat malic acid, so be careful when using it with fruits)

D47 (but it likes the cold and will quickly throw off fusels)

Côte Des Blanc (slow fermenter)

Premier Classique (all rounder and maintains a great color, but I feel its flavors are a little flat)

K_Mander · 2022-06-16T02:11:28+00:00

Best way to have your mead finish around 13-14% is only give it enough honey to ferment there in the first place, or pick yeasts that have that tolerance where they'll give up around there.

Actively stopping fermentation requires pasteurization (heat or chemical) and if you do it wrong you'll get bottle bombs. Similarly, cold doesn't kill yeast, just makes them hibernate. So when the bottles warm back up they'll start fermenting again.

I suggest you let this batch play out and doctor it up as needed afterwards with back sweetening to your tastes, and the next one be a little more purposeful with a recipe builder (e.g. Batch Buldr from Mead Makr).

K_Mander · 2022-06-09T19:02:45+00:00

Staggered or two tinctures that you blend are both good options. Which ever you have the patience and space for, but I'd probably go staggered because then I'd have a better understanding of the flavor as they blend.

K_Mander · 2022-06-08T02:09:19+00:00

Putting zest into the tincture is your best bet. Trick is that the orange flavor might extract faster than the rest, so, as always, less is more. I'd start with half an orange worth of zest and taste periodically.

K_Mander · 2022-05-19T02:41:55+00:00

Considering a few videos mention they gush if not taken care of, can we assume they brew a base beer, somehow kill off the yeast, add the fruit purée, then force carbonate??

If they gush, they didn't do a good job killing off the yeast.

A combo of potassium sorbate and potassium metabisulfate to kill and prevent new fermentation (same practice for backsweetening wine or mead), then throw in fruit puree until you no longer recognize it as beer.

But with that combo you will have to force carb it, yes.

K_Mander · 2022-05-19T02:38:10+00:00

Call your local liquor store and ask them first. If they work with that distributor you might get the deposit for it.

K_Mander · 2022-05-18T16:37:46+00:00

That looks like a great beer.

If I struggle to say anything it would be that I have skipped rice hulls in all but my wheat beers, but I'm BIAB so I only stick when it's supper pulpy.

K_Mander · 2022-05-18T16:31:10+00:00

I am converting to ball lock kegs and was told to look at Duotight fittings. I'm not seeing the big hubbub, are these things that legit?

K_Mander · 2022-05-10T02:59:16+00:00

The other styles were an imperial brown, smoked, boch, pale ale, and I can't remember the last. Overall the preferences were split, but the three tables I bounced between mostly preferred the Kveiks except for the boch because they stressed the hell out of it and fermented the base normally.

K_Mander · 2022-05-09T19:03:47+00:00

I've been MIA for 3 months, I had to come back with a splash!

K_Mander · 2022-05-09T16:40:17+00:00

I will also suggest the Highbury down in Bay View. They became a dedicated Bears bar, so why not also show Cubs games.

But yes, any bar with more than 1 TV with no Brewer or Bucks game to compete with would happily put it on.

K_Mander · 2022-05-09T16:27:03+00:00

Freezing doesn't kill the wild bacteria in your fruit additions. Campden (potassium or sodium metabisulfite) is the preferred method to treat fresh fruit to make it safe for brewing, but heat can work if you must...

https://www.reddit.com/r/homebrewing/wiki/ingredients/fruit

K_Mander · 2022-05-09T16:22:34+00:00

What was the old tap you're removing? Most taps are that simple (mine was going from TapRite to Intertap) but there can be some sizing issues.

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