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  • FuzzyFuzzy
    Posts: 46,890
    anyone ever brew with citrus?

    i'd like to split a batch and make a citrus bomb ipa sorta like grapefruit sculpin, etc. anyone have any experience with that?
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,808
    My experience with citrus has been in lighter beers using the peel. I'd like to know what the grapefruit sculpin process is.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • CurlyFatCurlyFat
    Posts: 62,065
    Same here. I've only used peel.

    "Balls."
    - Thym's 100,000th post

  • FuzzyFuzzy
    Posts: 46,890
    Thym said:

    My experience with citrus has been in lighter beers using the peel. I'd like to know what the grapefruit sculpin process is.



    i'd really like to know what the pineapple sculpin process is. that seems way easier to make disgusting.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    i think i'm just going to do a 10 gallon batch of ipa, then add peel and juice in the kegs. split it up between a grapefruit ipa and a pineapple/mango/whatever ipa.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,808

    i think i'm just going to do a 10 gallon batch of ipa, then add peel and juice in the kegs. split it up between a grapefruit ipa and a pineapple/mango/whatever ipa.



    I'm pretty sure there is no juice used in the commercial processes. My guess, based on experience and some recent reading is that they probably use either use the two processes below or just brew a normal sculpin and skip directly to process two.

    1) add copious amounts of fresh peel to boil
    2) add pressed oils from the peel to the fermenting beer

    the oils could impact head retention, so im not sure how they get around that. Maybe i should visit the brewery.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,890
    Thym said:

    i think i'm just going to do a 10 gallon batch of ipa, then add peel and juice in the kegs. split it up between a grapefruit ipa and a pineapple/mango/whatever ipa.



    I'm pretty sure there is no juice used in the commercial processes. My guess, based on experience and some recent reading is that they probably use either use the two processes below or just brew a normal sculpin and skip directly to process two.

    1) add copious amounts of fresh peel to boil
    2) add pressed oils from the peel to the fermenting beer

    the oils could impact head retention, so im not sure how they get around that. Maybe i should visit the brewery.


    lemme clarify:

    grapefruit half-rind/peel
    pineapple half-juice at kegging.

    for the rind, i'll pull a couple pints and re-boil, then add to the keg.

    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    For a citrus forward ipa, I might suggest a combination of Citrus and Mosaic hops.
  • FuzzyFuzzy
    Posts: 46,890
    jlw said:

    For a citrus forward ipa, I might suggest a combination of Citrus and Mosaic hops.



    i'm not a huge fan of mosaic. i was leaning towards galaxy, citra, and either ahtanum or azzaka.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,486
    yeah, stick with peel... in my experience, most citrus juice ends up smelling/tasting very much like vomit after it ferments
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417

    jlw said:

    For a citrus forward ipa, I might suggest a combination of Citrus and Mosaic hops.



    i'm not a huge fan of mosaic. i was leaning towards galaxy, citra, and either ahtanum or azzaka.

    I was also reading to use zest and the peel and eliminate as much pith as possible.
  • jlwjlw
    Posts: 16,417
    But then again, take anything I post about brewing with a grain of salt since I don't actually brew.
  • FuzzyFuzzy
    Posts: 46,890
    ceannt said:

    yeah, stick with peel... in my experience, most citrus juice ends up smelling/tasting very much like vomit after it ferments



    it'll be added after fermentation is finished. i don't think pineapple rind is the flavor i'm aiming for...
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890

    jlw said:

    But then again, take anything I post about brewing with a grain of salt since I don't actually brew.



    i will, because:

    jlw said:

    jlw said:

    For a citrus forward ipa, I might suggest a combination of Citrus and Mosaic hops.



    i'm not a huge fan of mosaic. i was leaning towards galaxy, citra, and either ahtanum or azzaka.

    I was also reading to use zest and the peel and eliminate as much pith as possible.


    hops don't have peel or zest...
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,486

    ceannt said:

    yeah, stick with peel... in my experience, most citrus juice ends up smelling/tasting very much like vomit after it ferments



    it'll be added after fermentation is finished. i don't think pineapple rind is the flavor i'm aiming for...


    Better make sure ALL the yeast has been killed... or it will ferment; there be sugars in that there juice
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,486
    jlw said:

    jlw said:

    For a citrus forward ipa, I might suggest a combination of Citrus and Mosaic hops.



    i'm not a huge fan of mosaic. i was leaning towards galaxy, citra, and either ahtanum or azzaka.

    I was also reading to use zest and the peel and eliminate as much pith as possible.


    Pith = bad
    Just zest the very outside of the peel
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,890
    ceannt said:

    jlw said:

    jlw said:

    For a citrus forward ipa, I might suggest a combination of Citrus and Mosaic hops.



    i'm not a huge fan of mosaic. i was leaning towards galaxy, citra, and either ahtanum or azzaka.

    I was also reading to use zest and the peel and eliminate as much pith as possible.


    Pith = bad
    Just zest the very outside of the peel


    generally, i agree. but i've used store bought dried citrus rind before and there is always a bunch of white on it, but it didn't give me any of the bitter gross flavor people complain about.

    either way, fresh zest tastes way better.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    ceannt said:

    ceannt said:

    yeah, stick with peel... in my experience, most citrus juice ends up smelling/tasting very much like vomit after it ferments



    it'll be added after fermentation is finished. i don't think pineapple rind is the flavor i'm aiming for...


    Better make sure ALL the yeast has been killed... or it will ferment; there be sugars in that there juice


    more or less. i've backsweetened many many ciders without any issues.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    see, i know nothing about brewing.

  • ceanntceannt
    Posts: 48,486

    ceannt said:

    ceannt said:

    yeah, stick with peel... in my experience, most citrus juice ends up smelling/tasting very much like vomit after it ferments



    it'll be added after fermentation is finished. i don't think pineapple rind is the flavor i'm aiming for...


    Better make sure ALL the yeast has been killed... or it will ferment; there be sugars in that there juice


    more or less. i've backsweetened many many ciders without any issues.


    two questions....

    Why would you backsweeten a cider?

    and... are you not the guy that says you don't like "sweet"?
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,890
    ceannt said:



    two questions....

    Why would you backsweeten a cider?

    and... are you not the guy that says you don't like "sweet"?



    because that's how i like it, obviously.

    and...i didn't say candied cider, you knob head. i just add a little juice concentrate back in to up the apple flavor and balance out the tartness. my ciders aren't nearly as sweet as say, strongbow/magners/etc.

    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,486
    Just pullin' your chain there fuzzy...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,890
    ceannt said:

    Just pullin' your chain there fuzzy...



    i don't have a chain. it's a fiberoptic tether.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,486

    ceannt said:

    Just pullin' your chain there fuzzy...



    i don't have a chain. it's a fiberoptic tether.


    I used the euphemism, it's easier to type
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.