Q: My brew is in process (Primary ferment) and I see from the instructions calling to add the berry puree after the primary fermentation slows. Is there anything special I need to do to add the berry puree? (ie. after adding it, does it need to be stirred in or is simply "dumping it in" OK?)
A: dumping it in would be just fine as the puree is sterile in the bottle it is shipped in
Q: How long is the process from brew day to pour date?
A: Primary fermentation is 10-14 days, secondary will be from 1-2 weeks and an addtional 2 weeks for conditioning in the bottle so about 5-6 weeks on this batch
Q: I have an extra pack of wyeast 1056 already. If I use this instead of recommend yeast options, how much will it alter the finished beer?
A: 1056 is slightly less "estery" than the 1272 or other west coast options listed. The west coast strains are slightly fruity, and a littleness attenuate than 1056, so the beer will finish slightly drier, but shouldn't have an issue with the ester as the beer has quite a bit of real fruit addition to it.
Q: We added the fruit mixture two days ago and the fermentation has picked back up. I see there is a target SG and that we're to bottle or keg when it reaches the target. How long should it remain in bottle before it's drinkable?
A: Bottling time will vary depending on storage conditions, but should start to show carbonation in about 2 weeks time. I would let this age out 2-4 weeks when it would be at its peak
Q: Instructions say you boil the hops for 60 mins. Will that make it taste too hoppy or am I mis-reading the instructions? Don't care for hoppy beer.
A: This recipe only has 16 HBU'S of hoppiness to it. So it is not super hoppy.
Q: How do you know which yeast to buy?
A: Yeast options are always customer preference. Dry yeast requires no preparation and can be pitched as is. Wyeast has a nutrient pack that needs to be smacked and left out at room temp. before brewing and white labs needs only to be left out before brewing. Any of the yeast in the drop down menu or listed on the recipe are usable yeast. You can refer to the description of each yeast to figure out what flavors each one will bring out more. Dry yeast is the basic option if you are looking for the easier route.
Q: What is the target OG of this recipe?
A: The target OG is 1.066
Q: What would you call the complexity on this one? I've done 2 extract kits so far. The first was "easy" and the second was "intermediate."
A: We have labeled this one advanced. It has berry additives and the rye needs to be toasted before brewing. If you have done brews before this one wont be too much advanced for you. The instructions are step by step!!
Q: I see that you recommend adding the puree to the primary for continued fermentation, but how long does the continued fermentation typically last and at what point should you transfer to secondary?
A: Fermentation time depends on too many factors to be able to adequately estimate. That being said, you should add the puree to the primary fermenter as the initial fermentation slows to reactivate the yeast and continue fermentation. The fermentation of the puree may add up to an additional two weeks. You should use a hydrometer to determine if the beer has reached an adequate final gravity, and then transfer to secondary when the beer is ready.
Q: What is the optimal temperature for fermentation of Soft Parade?
A: The best temperature for fermentation for this recipe is around 65-68F.
Q: After reading through directions I do have a quick question. Would you suggest transferring to a secondary fermentation carboy when adding fruit or keeping it in the primary and simply adding the fruit? It appears the directions suggest keeping it in the primary. Is this correct?
A: Yes, we recommend you add the puree to the primary fermenter to roust your yeast and start continued fermentation.
Q: What is your yeast suggestion for this beer?
A: White Labs WLP 051 California V, Wyeast 1272 American Ale II, or Bry 97 dry yeast will all work for this clone.
Q: Do you guys have an all grain recipe for Soft Parade as well?
A: At this time we do not have an all grain version of the Soft Parade clone. We are working on one though.
Q: Hello, do you have instructions available electronically for this one? I'm wondering what kind of advanced brewing knowledge is required? Thanks!
A: You will have to toast some flaked rye that comes with the kit and their is a fruit addition in the secondary fermenter. Besides those two steps it is very similar to most extract recipes.