Brewing With Total Confidence
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Discussion in 'General Brewing Discussions' started by Brewer #45722, Feb 24, 2021.
Does anyone here have any advice that they can share about brewing with Tamarind?
Nope, but I was about to ask a question about tamarind in cider
I am planning to peel the tamarind, soak in boiling water, shake a couple times and add the lot (incl of pips) to the cider.
This because the apple juice doesn't get boiled.
With beer, I would just peel and throw in at least half hour before end of boil.
If you do shorter, it might not all dissolve (experience only comes from cooking with tamarind).
This is assuming you have access to the complete tamarind bean, although tamarind paste should work pretty similar.
Again, it is my best guess, asI have never done it!
I have access to the blocks sold at the neighborhood West Indies shop that I've been cooking with lately. Seems to go a long way but
it got me thinking. I see a few beer reviews but no actual vids or recipes of making it. I'll give it a go and see how it tastes and let ya know. Thanks and good luck with the cider lemme know about that because that was my second thought.
I like it
I put the tamarind in my cider yesterday.
It now looks dirty/disgusting, but it's fermenting without any issues.
I'll know the results pretty soon!
(More details in the thread "primitive cider (again)")
I've never heard of doing it, but it sounds interesting.
What's the link for it I'm having trouble locating it.
Just bottled the batch. It's now carbing. That normally takes about 3-5 days