Allotment plunder

Discuss all things about brewing beer

Allotment plunder

Postby Steviebobs1983 » Sun Mar 25, 2018 22:49

I have an allotment which yields a humble but decent amount of soft fruit including, but not limited to, strawberries, raspberries, blackcurrants, redcurrants, gooseberries, rhubarb and loganberries. I usually make a fairly decent amount of wine which lasts me throughout the winter (including a few giveaways) but I'm getting a bit bored of it to be honest.

I've made a rhubarb and custard (vanilla) blonde beer before with a touch of lactose for sweetness which was brilliant. Especially since it must've got infected with something sour as it ate all the lactose by the last quarter of the bottles, which made it even better.

Does anyone have any alternative suggestions for cider or beer?

Sent from my SM-G930F using Tapatalk
User avatar
Steviebobs1983
Brewer
 
Posts: 56
Joined: Tue Mar 06, 2018 09:15

Re: Allotment plunder

Postby Dennis King » Sun Mar 25, 2018 23:09

What about a Raspberry Kriek.
User avatar
Dennis King
Moderator
 
Posts: 3556
Joined: Thu Apr 03, 2014 17:20
Location: ESSEX.

Re: Allotment plunder

Postby HTH1975 » Mon Mar 26, 2018 08:25

Blackcurrant would go nicely in a stout. I’d probably add them to the boil - you’d probably have to treat them to get rid of pectin first, but you’ll know this if pure making wines.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1249
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: Allotment plunder

Postby f00b4r » Mon Mar 26, 2018 08:48

If you enjoyed the sour taste why not brew a Berliner Weiss using kettle souring, very easy to do, a quick brew day and it would let you play around with all the fruit.
User avatar
f00b4r
Brewer
 
Posts: 299
Joined: Mon Jul 21, 2014 19:54
Location: Berlin

Re: Allotment plunder

Postby Steviebobs1983 » Mon Mar 26, 2018 18:26

Dennis King wrote:What about a Raspberry Kriek.
Funnily enough, I'm racking a gallon of my (not very well fermented) quad onto some blackberries I froze last year to see what happens.

Sent from my SM-G930F using Tapatalk
User avatar
Steviebobs1983
Brewer
 
Posts: 56
Joined: Tue Mar 06, 2018 09:15

Re: Allotment plunder

Postby Steviebobs1983 » Mon Mar 26, 2018 18:30

HTH1975 wrote:Blackcurrant would go nicely in a stout. I’d probably add them to the boil - you’d probably have to treat them to get rid of pectin first, but you’ll know this if pure making wines.
That sounds interesting, I normally just chuck some pectolase into the primary when I'm doing wines so not sure how I would treat them otherwise. Saying that, would it matter much in a stout if it's dark enough anyway?

Sent from my SM-G930F using Tapatalk
User avatar
Steviebobs1983
Brewer
 
Posts: 56
Joined: Tue Mar 06, 2018 09:15

Re: Allotment plunder

Postby Steviebobs1983 » Mon Mar 26, 2018 18:33

f00b4r wrote:If you enjoyed the sour taste why not brew a Berliner Weiss using kettle souring, very easy to do, a quick brew day and it would let you play around with all the fruit.
I can't seem to get away with Weiss for some reason. I'm quite partial to a kreik or oud bruin and whatnot but all the Weiss beers I've had seem to just taste like puke. Maybe I need to do a bit more research as I'm all about the speed, 2 toddlers drain time and resources like nothing else.

Sent from my SM-G930F using Tapatalk
User avatar
Steviebobs1983
Brewer
 
Posts: 56
Joined: Tue Mar 06, 2018 09:15

Re: Allotment plunder

Postby robwalker » Wed Mar 28, 2018 12:33

Fruit goes well in a saison too. Doesn't have to have mega fruit amounts, as it'll just add to the complexity.
Barley wine or Imperial stout ftw with fruit ftw though
User avatar
robwalker
Brewer
 
Posts: 3422
Joined: Sat Apr 12, 2014 18:55
Location: Longbridge, Birmingham

Re: Allotment plunder

Postby HTH1975 » Wed Mar 28, 2018 22:51

Steviebobs1983 wrote:
HTH1975 wrote:Blackcurrant would go nicely in a stout. I’d probably add them to the boil - you’d probably have to treat them to get rid of pectin first, but you’ll know this if pure making wines.
That sounds interesting, I normally just chuck some pectolase into the primary when I'm doing wines so not sure how I would treat them otherwise. Saying that, would it matter much in a stout if it's dark enough anyway?

Sent from my SM-G930F using Tapatalk


That’s right - pectolase in the FV to clear pectin haze.

I’d probably make a milk stout and add blackberries, but a normal stout will also work too.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1249
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: Allotment plunder

Postby Dave1970 » Fri Mar 30, 2018 12:46

HTH1975 wrote:I’d probably make a milk stout and add blackberries, but a normal stout will also work too.


How would you go about doing that?

I'm just about to make a 50ish litre batch of stout, I'd like to leave most of it as regular stout, but would quite like to try adding blackberries (which I have loads of in the freezer) to about 15 litres of it.

So should I ferment in 2 batches and add blackberries to the smaller batch in the primary? I'd think about 3 days in, when the most vigorous ferment has done and there's some alcohol present to kill of any nasties. You talk about adding pectolase, I've only done wine once before, so I have got some pectolase, but have very little idea of its use. When and how much pectolase would you use?

Alternatively should I ferment all in one large batch and then take off 15 litres when fermentation is done, making sure some yeast goes across and then add the blackberries for a secondary fermentation. This sounds more appealing to me, less blackberry flavour and aroma driven off by vigorous fermentation and more alcohol to kill of any bugs on the blackberries.

Any ideas/advice welcomed :drink:

Brewing: Cider 2015
Conditioning: AG#21Branxholme Bitter
Drinking: C ider 2014,AG#15 Stellar Tortoise II, AG#19 All at C
User avatar
Dave1970
Brewer
 
Posts: 323
Joined: Sat May 03, 2014 11:09
Location: Leicester

Re: Allotment plunder

Postby HTH1975 » Sun Apr 01, 2018 09:19

There are many ways to skin a cat, so to speak.

My gut instinct is to crush and then strain the blackberries through a sieve (or muslin), then add to the boil about 10 minutes from the end. That will kill off any nasties. 1/2 tsp of pectolase should be fine added to the FV to get rid of pectin haze.

If you want to add it to FV without boiling the fruit in the copper, you will need to make sure your fruit is clear of bugs/wild yeast and any other nasties. The easiest way to do this is to crush the fruit into a pulp and add maybe 1/2 litre of boiling water and a campden tablet. Leave overnight for any sulphur to gas off.

I’m not convinced that adding fruit to FV rather than boiling gives more flavour or aroma. I make jam fairly regularly and they’re always packed with flavour and fruit aroma.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1249
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: Allotment plunder

Postby Steviebobs1983 » Sun Apr 01, 2018 20:43

HTH1975 wrote:I’m not convinced that adding fruit to FV rather than boiling gives more flavour or aroma. I make jam fairly regularly and they’re always packed with flavour and fruit aroma.


I can vouch for that. I've made a considerable amount of wine with all sorts of berries and it makes next to no difference if you pre-boil the fruit before adding to the FV. You just minimise the risk of wild yeasts. But as HTH says, treat it with campden and you're good to go. Six and two threes.

Sent from my SM-G930F using Tapatalk
User avatar
Steviebobs1983
Brewer
 
Posts: 56
Joined: Tue Mar 06, 2018 09:15

Re: Allotment plunder

Postby Steviebobs1983 » Sun Apr 01, 2018 20:47

Oh and I'm going Saison by the way as I want something that will go well with a warm sunny day. Just saw an episode of Chop and Brew with a rhubarb saison and it looked canny. I'll let you know how it turns out.

Saying all that, I'm sure there'll be plenty of stuff left over for a nice stout as well.

Sent from my SM-G930F using Tapatalk
User avatar
Steviebobs1983
Brewer
 
Posts: 56
Joined: Tue Mar 06, 2018 09:15


Who is online

Users browsing this forum: No registered users and 2 guests