Thank mate,seymour wrote:Well, not to rub salt in your wounds, but for the record I wasn't the one who mentioned caramelizing raisins in "a simple Belgian Dubbel Recipe." But I'm sorry you had such a tough day. Rest assured this beer will be delicious, and by the time you're drinking it, you'll have forgotten all the toil.
Just to clarify, as I understand it the guys meant for the raisins to be blendered, then added to the boil kettle (with or without caramelization first, depending on the source), right? Are you saying that even after a long boil, there were still such big chunks as to clog your boil kettle outlet?
One last suggestion. You're right, homebrewing is long hard work. You spend the same time and energy, and end-up thread-bare whether you brew a 10 L batch or a 25 L batch. You really ought to consider doubling your quantity so that you at least get more of the goods.
Anyway, good work. What doesn't kill you makes you drunker. Or something like that.
Your right, I wish I hadn't bothered to be honest. The quote was for 100g of 'Chopped' raisins, it was me who had the bright idea of, yeah lets make its better and do 200g and blend them up. Obviously, making to pieces small enough to clog the slits in my copper piping. If i'd just roughly chopped as instructed the pieces would have remained to large to clog the pipes and just became apart of the hop bed.......my fault nightmare.
As you said, will be interesting to see what the hell it comes out like......Thanks for all you words of wisdom though Seymour.
Night buddy, speak again in the morning.
Louis
