13,591
edits
Changes
update to Quince
* Pineapple - Leave the skins out.
* Prickly Pear - Difficult to process. Some advise burning the hairs off and leaving on the skins, however the skins may contribute a slight "pithy" character (some brewers report getting no pithy character by leaving on the skins). Some brewers blend into a puree, and use a food processor to remove the seeds. Others use a press to press out the juice and leave the skins/seeds behind. Others advise to cut them up, add a cup of water, and bring them up to 180°F, and then use a potato masher to mash them up. Hang in a hop sack to drain over night. They are high in pectin and mucilage, so using pectinase to help with clarity is an option (see using pectinase instructions below) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1590389987655876/ Conversation on MTF on prickly pear fruit. 02/20/2017.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1409578605737016/?match=cHJpY2tseSBwZWFy Conversation about prickly pear fruit on MTF. 09/17/2016.]</ref>.
* Quince - Very aromatic, but also has pectin haze. Also able to be used are Japanese flowering quince (Chaenomeles) <ref name="MTF_Thread"></ref>. Kriten england recommends using membrillo quince paste; cooking orletting fresh quince get overripte can help remove the high bitterness of the fruit <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2086356058059264/?comment_id=2086376124723924&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Kristen England. Milk The Funk Facebook thread on using quince. 05/08/2018.]</ref>.
* Raspberries - Advice: use a fine-mesh bag for whole fruit or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging. Frozen products tend to be more consistent than fresh <ref name="MTF_Thread"></ref>. Raspberries can pair well with both pale and darker sour beers.
* Rose hips - dried forms can just be added without processing. Some recommend to freeze, boil and strain the rose hips (especially if sanitary conditions are required). Although they may not make a large impact on flavor, removing the seeds is recommended for avoiding extra beer loss, and they reportedly become very "gooey" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1816234355071437/?comment_id=1816786628349543&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Bjarte Nataas. MilkThe Funk post on preparing rose hips. 09/09/2017.]</ref>. See also this [https://www.youtube.com/watch?v=YTJvr30FV3Q youtube video on removing the seeds].