adding dry fruits and some observations

Discussion in 'Homebrewing' started by giorgos, May 25, 2013.

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  1. giorgos

    giorgos Initiate (0) Sep 12, 2010 Cyprus

    Hey people, i finished my second batch of brown beer (ale). i experimented on a recipe i found online. to realise in an extent what kind of beer it is i used 1.5 kg of light malt extract (cooper's), pale malt, crystal malt, kent golding hops and fuggles hops.


    Nevertheless, after leaving it on the fermentation vessel for one week (plus 1 and a half days) i removed it to the pressure barrel for conditioning (many call it secondary fermentation - also, many american brewers are not familiar with that as i realised). i obviously could not resist and i tried hald of a half pint and it seems watery with not much flavour. i dont want to stay in details (cause i did some mistakes while brewing) but what i have done is that i added about 10 spoons of sugar so far.
    so, a) will this increase the alcohol and the fizzyness? because now its something like a british ale.
    b) does the fact that i will leave it (as the recipe says) on the barrel for one more week affect anything i.e. flavour, body etc?

    Also, what i am planning to do is add some cranberries; i bought 150g of sundried cranberries and since they have oil on them i think im gonna dip them into some whiskey or something and then add them. will this have any effects-generally?

    Thank you
     
    #1 giorgos, May 25, 2013
  2. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    A) Yes to the first part, and no to the second part. Sugar is 100% fermentable. It will give the beer a drier and boozier taste. The fizz will run out of the airlock just like any other fermentation. Fizz comes from the amount of sugar you add to a bottling bucket or the amount of CO2 you force into a keg. Not from any sugar that is fermented during fermentation.

    B)The yeast that are left will clean up after themselves. Most of the protein and yeast will crash to the bottom of the fermenter (arguably at the same rate that they would in the primary fermenter). Your beer will be clearer because of this extra week and you will have less sediment to worry about if you rack carefully next time.

    C)ranberries) This is a good approach to sanitize the cranberries. I'd add all of this to a ziplock bag or a glass mason jar a week before you want to throw them in. I'd dump the whisk(e)y out before adding the cranberries. I'd also try to smash the outer skin of the cranberries to open them up a little for the yeast. You should see slight fermentation after this addition and I wouldn't worry about them floating on the top. Good luck.
     
    #2 inchrisin, May 25, 2013
  3. giorgos

    giorgos Initiate (0) Sep 12, 2010 Cyprus

    firstly thanks for all, you have been useful!

    1)but is yeast left after i syphon-ed the beer to the barrel? will i see fermentation on the barrel after i moved the beer? and there is no airlock since it has its one injection system so i wont be able to see it. and also,
    2)if i leave the cranberries for a week then it means tham im gonna leave the beer in the barell for a week already and then ill go for a third week with the cranberries right?
     
    #3 giorgos, May 27, 2013
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