Beagle Brewing
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Good day all,
a few questions about brewing with blueberries (BB).
I'm a small nano brewery in Australia. Got access to some free BB so free is good right ? I'm planning to make a BB ale, so nothing too fancy probably just based off Maris Otter. I'm planning to put BB in my kettle just about 10 mins before end of boil (this is due to the unique nature of my single vessel setup). So I figure 10 mins would be enough to "sterilize" them, break them down and bring out their color in the batch. My batch size is 450 L (119 gal) and thought I would add 10 kg of BB which is 22 lbs.
Questions:
1) will BB lower pH excessively and require compensation ?
2) will BB (at 2% conc) affect beer foam significantly and if so ideas to compensate
3) I see that BB are mostly fructose and glucose and galactose, up to about 15-20 mg / gram (ppm) I think none of these are fermental by say California ale yeast yeh ?
All thoughts welcome
Cheers Michael at Beagle Brewing Co Australia
a few questions about brewing with blueberries (BB).
I'm a small nano brewery in Australia. Got access to some free BB so free is good right ? I'm planning to make a BB ale, so nothing too fancy probably just based off Maris Otter. I'm planning to put BB in my kettle just about 10 mins before end of boil (this is due to the unique nature of my single vessel setup). So I figure 10 mins would be enough to "sterilize" them, break them down and bring out their color in the batch. My batch size is 450 L (119 gal) and thought I would add 10 kg of BB which is 22 lbs.
Questions:
1) will BB lower pH excessively and require compensation ?
2) will BB (at 2% conc) affect beer foam significantly and if so ideas to compensate
3) I see that BB are mostly fructose and glucose and galactose, up to about 15-20 mg / gram (ppm) I think none of these are fermental by say California ale yeast yeh ?
All thoughts welcome
Cheers Michael at Beagle Brewing Co Australia