13,592
edits
Changes
updated watermelon tips
* Strawberry - It is thought that the seeds might carry a lot of p-coumaric acid, which can transform into 4-vinylphenol and 4-ethylphenol in the presence of ''Brettanomyces'', which tastes like plastic. Some people have had luck juicing strawberries and removing any seed or vegetal material (or using strawberry juice) to avoid plastic flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1300991233262421/?comment_id=1301153443246200&reply_comment_id=1301956473165897&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Discussion with James Sites on MTF regarding strawberries and 4EP precursor. 05/09/2016.]</ref>.
* Tamarind - Provides an umami flavor that some people might not like <ref name="MTF_Thread"></ref>.
* Watermelon - Watermelon flavor can be difficult to achieve. Jeffrey Airman of Paradox Brewing Co. uses fresh watermelon with the rind, and supplements with a lot of juice <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1319161031445441/?comment_id=1320771934617684&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Jeffrey Airman on watermelon use. 06/03/2016.]</ref>. Steph Cope of CraftHaus Brewing Co used 10 large watermelons/3bbls of kettle soured gose. An immersion blender was used to pulverize; it took a long time for that much watermelon to drop clear, and low yield (but strong watermelon flavor) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1319161031445441/?comment_id=1321109187917292&reply_comment_id=1321123104582567&comment_tracking=%7B%22tn%22%3A%22R7%22%7D Conversation with Steph Cope on watermelon usage. 06/03/2016.]</ref>
* Yuzu - Juice form can be very strong. Taste first. Start with 1 ounce per gallon, and add more to taste <ref name="yuzu"></ref>.