Discussion in 'TalkBeer AMA' started by levifunk, Mar 19, 2014.
ElkSherpa, Head Brewer at Jester King.
Garrett why do you make such tasty beer?
You're aware that he is in fact a member on this site? I'm not sure to tag him or not if it's supposed to be secret skwerl stuff.
Nope. Didn't know that. That's why this is a request. Come out of hiding and play!
I'll PM him later tonight and see if he's interested. Don't want to out him or anything
We already know it's MarkIntihar.
I thought it was backfat in it for the long con?
1.) Do you want to be besties with degardebrewing and me? Too late.
2.) Do you do any Turbid Mashing? And if so, which beers result?
3.) How do you guys crush your fruit?
It is a moral imperative.
1.) I was really hoping I could get in on that triple friendship, but you know...nobody wants a third wheel. You win some, you lose some.
2.) We turbid mash all of our spontaneously fermented beers. None have been released yet, but the results are already more than encouraging! Last year (2013) we brewed two turbid mash batches (~18bbls each) and they've been in puncheons for a little over a year. This year we brewed 10 turbid mash batches (~18-20bbls each).
3.) We don't crush everything and we're still experimenting with different methods to see what works best for us. We've found that uncrushed fruit, especially berries and grapes, get pretty acetic.
We receive IQF (individually quick frozen) berries. Raspberries and blackberries arrive as crumbles and juice. We pump them into a tank and blend with mature, sour barrel stock. With grapes, we've crushed them with a wine crusher/de-stemmer we borrowed from a nearby winery. For Aurelian Lure, the apricots were de-pitted by simply pulling them apart in halves. We put the apricot halves in vertical barrels with the head removed. For Omniscience & Proselytism, we cut the green tops off the strawberries, halved them, and put them in an open top barrel, just like Aurelian Lure.
We employ wine making techniques to our fruit beers. Anything that goes through open refermentation (Grape beers, O&P, AL) gets punch-downs, where the cap of fruit that floats to the top is pushed back down into the beer twice daily.
Maybe in the future we'll crush some fruit with our feet!
Coincidentally, my preferred username in the past has been "gmclikesfood".
food helps to drink more beer also theres some great food you can make with beer
I was saying too late, you already are!
10! Heck yea! That's about what I'm aiming to do this coming winter if things go as planned.
We did cranberries whole and those little bastards love floating. It still worked, but I think next time we'll crush them. I was thinking about just buying a fruit crusher and crushing everything. Thought I'm not sure if it would help or hurt the process of racking the beer off fruit at the end... I still need to figure out the best way of doing that step.
Crush fruit with your feet...now that's a funky beer
Yeah, that's how they harvest them. Flood the bog, run a thing over that picks them up. Apparently if they don't float they're not ripe, or something.
you are the funk man after all levifunk colab on dat foot beer
Yea, I know. The cranberry bog is just down the road from the brewery
so thats what they do with land in Wisconsin...
If this has already been answered elsewhere, I'm sure someone will link me, but how do you come up with the names of your beers? Definitely some of the most unique I've seen! Thanks for doing this!