![]() ![]() ![]() The result is always a nice, fizzy beer that I run out of in about 1-2 weeks because my friends and my wife's friends can't get enough of it. There always seems to be some residual sugars still fermenting at that time, and so I don't need much priming sugar. Due to some issues we had with automatic updating on early 3.x versions, this is a manual update so you do need to download and install the new version yourself. I rack it off the strawberries about a week to two weeks into the process. BeerSmith Mobile on Amazon’s App Store BeerSmith 3.1 Desktop Update Reminder As a reminder, the BeerSmith 3.1.08 update is available for all BeerSmith 3 owners. I fermented the base beer at about 70-72 degrees F with the Bavarian Hefeweizen strain from Wyeast to get a real nice banana nose to pair with the strawberries. dumb) but that's not to say going the pasteurization route isn't a good idea too.Īs for flavor, you get more berry tartness than sweetness from strawberries. I've never had any infections (I have had a fruit-fly infestation when I experimented with open fermentation. Now, here is where you need to know your system limitations. On the new computer, use File->Open to open any BSMX file. Now click to highlight the mash step in the dialog box and either double click it or click on edit step. I sliced the berries, froze them for a day or so (it's my understanding that the freezing breaks the cell walls and makes the sugars more accessible) and dumped them right in to secondary. You can take this BSMX file and copy it to a thumb drive or other device to move it to the new computer. Personally, I've had great success adding 10 pounds of strawberries to an hefeweizen in secondary. We don't need to make our beers successful on a large commercial scale - just 5 gallons at a time. We, as home brewers, are not commercial brewers. The fact that commercial breweries don't do something doesn't mean shit. Click to expand.Your last point essentially negates your first.
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