tag:blogger.com,1999:blog-7406628831189172999.post412920507283678279..comments2024-03-20T02:08:41.319-07:00Comments on Ryan Brews: Mazarin - Sour Cherries, Sherry Flor and Mahlab (mahleb, mahlepi, mahlebbi)Ryanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7406628831189172999.post-81370922640346799942020-12-26T05:30:48.167-08:002020-12-26T05:30:48.167-08:00Hey Ryan! How did this beer finally turn out? What...Hey Ryan! How did this beer finally turn out? What was your final SG with the fruit addition? Did you go for a high ABV?Henryhttps://www.blogger.com/profile/16107024691964176352noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-91326336581208925892020-08-03T07:21:12.943-07:002020-08-03T07:21:12.943-07:00You could try Kviek yeast, which is temp tolerant ...You could try Kviek yeast, which is temp tolerant at the temps you mentioned!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-27497981843739488692012-12-27T17:43:28.824-08:002012-12-27T17:43:28.824-08:00Look up the following papers regarding Maillard re...Look up the following papers regarding Maillard reactions. Amino acids are the key to getting the flavors for Belgian Candi Sugar.<br /><br />"The Maillard Reaction Application to Confectionery Products"<br /><br />"Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-89055522210768963222012-02-22T10:13:26.645-08:002012-02-22T10:13:26.645-08:00Kyle, unfortunately there isnt much out there abou...Kyle, unfortunately there isnt much out there about brewing with wine yeasts, let alone at the high end of the temperature range. I say give it a go and see what happens, FWIW though they say that saison yeast is a mutated red wine strainRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-84389138237695432152012-02-20T06:53:36.933-08:002012-02-20T06:53:36.933-08:00Hey, I live in a tropical part of Bolivia where it...Hey, I live in a tropical part of Bolivia where it's summer right now and I can't regulate fermentation temperatures down at all, and it pushes 90 f every day. This idea of using wine yeast really intrigues me, though. Do you have any resources you could point me to onthis?Kyle Nnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-33151518799041449332012-02-16T19:04:58.673-08:002012-02-16T19:04:58.673-08:00you know your right, I guess the Italian version w...you know your right, I guess the Italian version would actually be marsala, which is sort of like sherry. Eh I guess you win some and you lose someRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-37200916337516148312012-02-16T18:06:35.940-08:002012-02-16T18:06:35.940-08:00"Italy (sherry flor)"
I was under the i..."Italy (sherry flor)"<br /><br />I was under the impression that sherry was indigenous to the Jerez region of Spain. Is the word Sherry itself not an English bastardization of Jerez?Anonymousnoreply@blogger.com