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What is the proper way to use Fruit?
I am thinking about doing an apricot or peach wheat. I was just wondering if anyone has any tips? What kind of fruit to use? Whether to put it in in the primary, or secondary fermenter, or after the boil? This is only my 4 or 5th batch so still looking for pointers thanks.
Ive only made two fruit beers, one with extract and the other with canned fruit puree I got from the local brewshop. The stuff out of the can I added into 2ndry, you don't have to boil the puree because it is canned. Fermentation took back off with the addition of the fruit so I would install a blow-off tube if you go the 'real fruit' addition route. The extract I added at bottling time, poured it straight into my bottling bucket. Both beers turned out good, If I do another fruit beer, I will use the extract though because you have a little more control on the finished product.
According to the book radical brewing, peaches lose there flavor quickly in beer because yeast can digest it somehow. I just had luck with artificial peach flavoring but only time will tell if that stands up. I suggest the secondary because the alcohol will kill some of the bacteria on the fruit. You can also pasteurize the fruit by heating it to 160F and holding for a few minutes. This, however, will cause the pectin proteins in the fruit to react and cause a haze in the finished beer. If its a wheat then thats fine, and it also fine if you dont care what you beer looks like.
vinyalwhl - how did your brew turn out using the peach tea you made? Compared to adding fruit to secondary or extract?
I currently prefer the fruit puree route. Even when I use fresh fruit I tend to make a relish out of it by doing a quick whir in the food processor.
I always add fruit to the secondary, when the fermentation is done on the base beer. This is so that I get maximum sanitation effect out of the alcohol in the beer. The sugar released from the fruit is likely to start a referment, so plan for that. This may also warrant then a rest in a third fermentor to help separate the fruit an new yeast trub.
I tend to brew my fruit beer base with 5-10 extra gravity points so that any dilution from the fruit doesn't thin the beer too much.
My most successful fruits to date have been with fresh strawberries and a beer with a fresh cranberry, orange, apple relish.
I was wondering what do you guys think about using canned fruit instead of fresh or extract from the brewstore. Do you think they all have preservatives and therefore would kill the yeast or would it perhaps work.
bankrupted wrote:
I was wondering what do you guys think about using canned fruit instead of fresh or extract from the brewstore. Do you think they all have preservatives and therefore would kill the yeast or would it perhaps work.
The canned puree from the brewstore is what many people prefer to use. Canned fruit from the grocer may need to be inspected for artifical preservatives and such.
Alright, I know this thread is a little old but here we go. Since I originally posted this I have done some more research. I have found a brewery that says it just chops up fruit and tosses it into the secondary fermenter no steeping nothing. They claim that any bacteria or yeast on or in the fruit tends to be "Beer friendly" and will generally not harm the fermentation process any thoughts??
bankrupted wrote:
Alright, I know this thread is a little old but here we go. Since I originally posted this I have done some more research. I have found a brewery that says it just chops up fruit and tosses it into the secondary fermenter no steeping nothing. They claim that any bacteria or yeast on or in the fruit tends to be "Beer friendly" and will generally not harm the fermentation process any thoughts??
I just racked my wheat ale onto frozen raspberries today using that method. I don't know about bacteria being beer friendly but I was thinking that the alcohol in the beer would inhibit any bacteria growth. I was a little weary of this method at first but after reading/hearing others successfully doing it I decided it wouldn't hurt to try. Next time I'm going to try the Oregon Fruit Puree and see how that works out.
Here's a tip: don't just add a bunch of blueberries to the secondary. I did that about 10 years ago and learned my lesson. Whole blueberries float. The sugar in them set off a secondary fermentation, the berries blocked the neck of my carboy and boom, blueberry wallpaper. All over the walls and ceiling of this neat little butler's pantry in the old house we lived in back then.
I did manage to get it cleaned up before my wife and her mother came home.
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