Fig and Lime Beer

Discussion in 'Homebrewing' started by mbarone00, Jan 10, 2016.

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  1. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    Definitely curious about this!

    Personally I'd put the Saaz at 15 mins and the Motuetka at flame-out if you are chasing the Lime aroma! I've had much better results by getting rid of the 30min addition and only doing these two (first for flavour, second for aroma)
     
    #21 machalel, Jan 12, 2016
  2. mbarone00

    mbarone00 Initiate (0) Dec 31, 2015 Pennsylvania

    I'll give some thought to that, sounds like it would make a lot more sense to do something at flameout. I'll update as to how this turns out!
     
    #22 mbarone00, Jan 12, 2016
  3. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    i'm thinking Fantome saison and it would be great
     
    #23 atomeyes, Jan 14, 2016
  4. mbarone00

    mbarone00 Initiate (0) Dec 31, 2015 Pennsylvania

    Alright, brewed this a few days ago. The projected OG was 1.055, I got a reading of 1.038. I am doing some research as to what went wrong with the efficiency and I am questions the crush of my grains. Could this be the culprit?[​IMG]
     
    #24 mbarone00, Feb 4, 2016
  5. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Coarse grain crush is a common efficiency killer. pH outside of 5.2-5.6 range is another.
     
    #25 Brew_Betty, Feb 4, 2016
  6. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    What temperature was the wort when you took the reading, and did you correct for it if it was warm?
     
    #26 CurtFromHershey, Feb 4, 2016
  7. mbarone00

    mbarone00 Initiate (0) Dec 31, 2015 Pennsylvania

    Would you say the grain I used in the picture was course? It was cooled when I took the reading.
     
    #27 mbarone00, Feb 4, 2016
  8. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    There is no picture.
     
    #28 Brew_Betty, Feb 4, 2016
  9. mbarone00

    mbarone00 Initiate (0) Dec 31, 2015 Pennsylvania

    Hmm strange, there shows a picture in my initial post about the grain issue.
     
    #29 mbarone00, Feb 4, 2016
  10. mbarone00

    mbarone00 Initiate (0) Dec 31, 2015 Pennsylvania

    [​IMG]
     
    #30 mbarone00, Feb 4, 2016
  11. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Still no picture for me, and I assume others too.
     
    #31 PapaGoose03, Feb 4, 2016
  12. mbarone00

    mbarone00 Initiate (0) Dec 31, 2015 Pennsylvania

    Alright, this beer has been going for almost 4 weeks. I added a pound of sugar on the third day and then transferred to a secondary on caramelize do figs. The figs have been floating on the top for a while and I am getting a sulfur smell. It's not super strong like rotten eggs but it's somewhat noticeable. I tastes good, no detectable sulfur taste. Could the smell be from the fruit or yeast? I used Wyeast 3522 and made sure that the sugar and figs were boiled or cooked to eliminate bacteria. The smell has been there for about 2 weeks now.
     
    #32 mbarone00, Feb 22, 2016
    Last edited: Feb 22, 2016
  13. AngryDutchman

    AngryDutchman Zealot (693) Aug 8, 2015 Pennsylvania

    If it tastes good, no worries. Sounds like you've blown off the undesirable sulphurics.
     
    #33 AngryDutchman, Feb 25, 2016
    machalel likes this.
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