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Fruit beer question
Oh yeah and it was an extract.
bankrupted wrote:
After a week i racked to keg and carbonated. I tried it and it is not good. all the fruit flavor is gone and all that is left is perhaps a little green fruit flavor.
I think this is the answer to your problem. The beer is still young and is going to need a few weeks of aging to mellow out. And Wyeast 1010 American Wheat can lend a tartness to a beer which I'm sure is not helping in this case. Give it a few weeks and try it again; I'm sure it'll be better. RDWHAHB.
for what it's worth I use a can of Peach Oregon Fruit purree to a wheat beer I made and it sucked. Not much peach flavor at all. I will never use oregon fruit purees again.
I did however make a raspberry ale using frozen raspberries and it was very good. took 3rd in the fruit catagory in a comp. If I did it again I would use a wheat base recipe though. seemed to me the ale was missing some body and the wheat would cover that well.
I used a pound and a half of frozen raspberries in the secondary, legt for a week and then bottled. it was for a 5 gallon batch. plenty of raspberry flavor.
DC
deafcone wrote:
for what it's worth I use a can of Peach Oregon Fruit purree to a wheat beer I made and it sucked. Not much peach flavor at all. I will never use oregon fruit purees again.
I think the issue there is more peach than Oregon. Success stories with peaches in beer are few and far between.
I always put my fruit in the secondary, unpasteurized or anything. Have yet to have a problem with it on maybe a half dozen fruited beers.
One thing I would recommend with fruit beers is even more patience than normal. In my experience, 1) it's hard to get a good feel for the fruit flavor when the beer is still flat - carbonation brings a lot of it out, 2) let it sit on the fruit until you get the fruit profile you want. It's the same as with oak - longer contact with less fruit gives a subtler fruit flavor, and vice versa, and 3) it takes a few months to really calm down and balance itself in the bottle, regardless of gravity.
Ray Daniels makes the same observation about fruit beers as #3, and I've found it to be true. My last fruit beer was a blueberry wheat that used only a pound of blueberry and sat on those blueberries for 3 months before I bottled it. It doesn't scream blueberry in your face that way many commercial blueberry beers do, but you can definitely taste it.
Also someone posted earlier about not leaving the fruit in too long so that not all the sugar ferments out... that's crazy talk. If there's sugar left in the fruit, it'll eventually ferment in the bottle and either overcarbonate your beer or blow up. If you're kegging, you're better off just backsweetening than playing a guessing game with the fruit. Let it ferment out.
I swirl my beer in the carboy on the fruit to make sure it moves a bit and contacts the beer. It makes my carboys something else to clean afterwards, but it does the trick. Also, if using smaller fruit, be prepared to have to disassemble your bottling wand on the fly and fish bits of fruit out of it so it doesn't clog - I've had this problem especially with watermelon.
A little acidulated malt is also a good additive to fruit beers to give them a little of the acid snap that real fruit has.
xv43 wrote:
deafcone wrote:
for what it's worth I use a can of Peach Oregon Fruit purree to a wheat beer I made and it sucked. Not much peach flavor at all. I will never use oregon fruit purees again.
I think the issue there is more peach than Oregon. Success stories with peaches in beer are few and far between.
Xv43 welcome to the board.
I agree with this statement. Peach is a very subtle flavor by itself. When putting it in beer it often gets lost in there. The esters from fermentation tend to camoflage the peach esters. Its very difficult to get a decent peach flavored beer.
I also agree with FirePit, sometimes a beer needs a little time to mellow in some areas and become alove in others. I don't have any experience with this yeast strain, but FP seems to know a little about it.
Thanks for the follow up information and good luch with the brew.
To both comments in this beer and peaches, here is an example where a little extract may go a long way to get to the desired final result.
I've heard a good way to bring out the peach flavor is to actually use apricots with the peaches. Haven't tried it but seems logical as there is a bit more depth in the flavor.
It really depends on preferance and what kind of flavor you are going for. For example, I wanted a very sweet fresh stawberry taste in a 10 gallon malty stawberry shortcake beer that I made.
1. I added 6 lbs purayed thawed frozen stawberrys at flame out and allowed them to ferment in the primary.
2. In secondary I added on pound of frozen pureed stawberries for each gallon of beer. I put the puree in the carboy first then allowed the beer to syphon into the carboy naturally mixing it as to not allow any oxyidation or off flavors. Secondary took 3 weeks.
3. I trasfered into a 3rd carboy for clarity and let that sit for 2 more weeks then I bottled with some brown sugar.
Also the below site helped me out a lot!
http://www.homebrewjunkie.com/2008/05/a … -brew.html
Hope this all helps!
Happy Brewing,
Rhett Strika
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