casalingo_brewers
Apprentice
Hello Brewers,
We have brewed an AIPA with a special ingredient: 1% of jalapeno Jelly were added 5 minutes before flame-off.
On a 20liter batch of our Speidel Braumeister we added 200g of jelly.
The Result: a very slow fermentation! It took around 24 hours until the yeast got going, .
My question: does the added jelly (or rather its ingredients) have an adverse effect on the fermentation?
The ingredients of the jelly are: sugar, vinegar, white wine, grilled jalapeno chillies, ginger, fruit-based pectin.
I added a second sachet of US-05 yeast after 16 hours because I panicked... :-[ So in the end there was activity but I wonder if there was anything I should know about adding special ingredients.
Cheers,
houseman-brewer
We have brewed an AIPA with a special ingredient: 1% of jalapeno Jelly were added 5 minutes before flame-off.
On a 20liter batch of our Speidel Braumeister we added 200g of jelly.
The Result: a very slow fermentation! It took around 24 hours until the yeast got going, .
My question: does the added jelly (or rather its ingredients) have an adverse effect on the fermentation?
The ingredients of the jelly are: sugar, vinegar, white wine, grilled jalapeno chillies, ginger, fruit-based pectin.
I added a second sachet of US-05 yeast after 16 hours because I panicked... :-[ So in the end there was activity but I wonder if there was anything I should know about adding special ingredients.
Cheers,
houseman-brewer