tag:blogger.com,1999:blog-991690882482632576.post5560925653820364126..comments2023-05-19T08:01:17.579-07:00Comments on 1227 Brewing: Rum Raisin Porter: Best Ale in the Universe 4Jeffhttp://www.blogger.com/profile/11994057366161301766noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-991690882482632576.post-18948604280216305242010-12-19T18:16:17.219-08:002010-12-19T18:16:17.219-08:00Had the party on Friday night where I served the O...Had the party on Friday night where I served the Orange Pale and the Raisin Porter. Both were big hits, with Porter kicking first. The Orange Pale had lost some of its bright citrus and hop flavor/aroma, so I wasn't that stoked on it, but everyone liked it. It was also a little over carbonated so that may have also been why it din't kick as fast. I am running out of food items, so hopefully I can come up with a good idea for the end of the year party, worst case scenario I will just rebrew the peach wheat.Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.comtag:blogger.com,1999:blog-991690882482632576.post-64642188197114288092010-11-21T10:29:03.775-08:002010-11-21T10:29:03.775-08:00I used Boghosian Raisins (http://www.boghosianrais...I used Boghosian Raisins (http://www.boghosianraisin.com/. They are typical dark raisins. As the beer was fermenting all I got was raisins, now after a week the beer has a nice raisin smell followed by a nice chocolate/roast malt aroma. I am gonna give this beer a few more days and then check the gravity. Then I will rack it onto the rum soaked raisins, and finally add the soaking rum.Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.comtag:blogger.com,1999:blog-991690882482632576.post-16109580468851903422010-11-16T09:53:17.014-08:002010-11-16T09:53:17.014-08:00This does sound like a great idea. Also what type ...This does sound like a great idea. Also what type of raisins did you use? I looked up raisin nutrition facts. They way I read it for 165 g serving it has 98 g of sugar so 60% sugar.<br />And thanks for the heads up of The Bruery comp.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-991690882482632576.post-20235823360847465682010-11-15T21:20:59.405-08:002010-11-15T21:20:59.405-08:00I did a brett c and amarillo beer a year and a hal...I did a brett c and amarillo beer a year and a half ago, and it took about five months to come around. At 3 months my wife and brewing buddy said it tasted like vomit, I knew it would be great, but it just needed time. I hope to brew the new batch sometime soon. I want it ready for comp season. <br /><br />Thanks for the heads up on the head retention, it will probably be served in red cups so it shouldn't be a major problem. What kind of gravity did you get from the raisins?Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.comtag:blogger.com,1999:blog-991690882482632576.post-38942889034097242902010-11-15T05:38:48.129-08:002010-11-15T05:38:48.129-08:00sounds nice. Don't be surprised if you have he...sounds nice. Don't be surprised if you have head-retention issude though. I recently did an Oat Stout with a raisin puree added at 15 minutes before the end of the boil and the heads dissipated rather quickly. I had been warned about it before I made it so I wasn't worried when it turned out to be true. Just letting you know. By the way, when you do that Brett C and Neslon Sauvin brew you'll be in heaven. Just give it some time. I did one of those too (Munich base with a touch of Amarillo too) and after 5 months it was truly amazing!Anonymousnoreply@blogger.com