Peach Pale Ale - NZ hops?

Discussion in 'Homebrewing' started by jmdrpi, Aug 29, 2016.

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  1. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    freezing will not kill any bacteria at all, if it did the world around us would be sterile after a cold winter

    All it does is slow the bugs down substantially, that combined with the alcoholic environment and a whole mess of yeast in the beer makes a fairly inhospitable environment to be thrown into
     
    #21 ryane, Sep 10, 2016
  2. Junkforadam

    Junkforadam Zealot (590) Jan 12, 2015 Oklahoma
    Trader

    I did a SMaSH Galaxy IPA fermented with Vermont ale yeast from gigayeast. Without any peach purée, I got some pretty good peach aroma going on!
    Maybe use some Vermont Ale Yeast!
     
    #22 Junkforadam, Sep 14, 2016
    jmdrpi and scurvy311 like this.
  3. BrewNC

    BrewNC Initiate (0) May 11, 2018

    So I hate to be an old thread resurrector, but I stumbled across this post from Google researching Peach IPA suggestions. As there was no update, I was wondering how it turned out jmdrpi?
     
    #23 BrewNC, May 11, 2018
  4. jmdrpi

    jmdrpi Grand High Pooh-Bah (8,989) Dec 11, 2008 Pennsylvania
    BA4LYFE Society Pooh-Bah

    The flavor aroma and the flavor of the beer was subtle but nice. The hops were restrained enough that the fruit flavor seemed to come through in the taste. With the aroma, it was tough to tell how much each of the the yeast/hops/fruit components were contributing.

    But something I would not do again was that I pureed the frozen prepped homegrown peaches before I added in secondary. That caused issues with the clarity of the beer and beer loss in the carboy. I left behind a couple of inches of sediment when I racked to my corny keg. After carbonation I had to draw off probably 5+ pints of beer before it was clear enough to not look gross. The first couple were sludge. Even then it was extremely hazy with the tiny chunks of peach floating around. You couldn't feel them drinking it but it was a bit off-putting.

    But overall people who tried it really liked it.
     
    #24 jmdrpi, May 11, 2018
  5. BrewNC

    BrewNC Initiate (0) May 11, 2018

    Thanks so much for getting back to me! BYO suggested 2 lbs per gallon when using peaches so I'm looking at going with ~10 lbs for a 5.5 gallon batch. I think I'm also going to go with a mixture of El Dorado and Amarillo, the description of pine on Azacca has me a bit shy'ed away from it at this moment.

    So would you recommend maybe secondary'ing the beer with the puree, but placing the puree in a muslin bag to prevent the chunkiness?
     
    #25 BrewNC, May 11, 2018
  6. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Yeah . . . either juice them at home or use this:

    [​IMG]
     
    #26 EvenMoreJesus, May 11, 2018
  7. BrewNC

    BrewNC Initiate (0) May 11, 2018

    Ohhh that's a great idea! I'm sure i can get a cheap juicer at walmart.
     
    #27 BrewNC, May 11, 2018
  8. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    IMO, using juice is WAY easier and far superior than using whole fruit. Not everyone thinks this way, though.
     
    #28 EvenMoreJesus, May 11, 2018
  9. BoardwalkBock

    BoardwalkBock Pooh-Bah (2,041) Aug 18, 2012 New York
    Pooh-Bah

    Zythos
    Nelson
    Wai-iti
     
    #29 BoardwalkBock, May 15, 2018
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