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Author Topic: Adding fruits to secondary fermentation  (Read 208 times)

Black Dog Brewery

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Adding fruits to secondary fermentation
« on: May 02, 2019, 08:53:19 PM »
I just came back from a craft brew festival in the mountain region of New York that featured almost 200 New York State nano and micro breweries.

The latest trend that I noticed was approx 25% of the brewers were starting to feature some sort of "fruit" infused brew.  And although I saw an increase in the number of "sours" I'm not talking about fruit infused brews that were sours.  They were IPA's and other genres of brews.

Years ago when Sam Adams put out their Christmas Variety 12 Pack I was upset that one of the brews was some kind of fruity berry beer.  But I've become less naïve and would really like to get into adding fresh fruit into one of my beers, and not just adding oak and vanilla.

When I spoke to the brewers at the festival (about sanitation and secondary infection) they said they are adding fruit that is either frozen or a puree.  None of them were talking about pasteurizing fresh fruit by pre-cooking the fruit.

Is there anyone on the forum that can comment on their own experiences of adding fresh fruit to secondary fermentation?
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- Nothing at this time

SERVING:
- Bourbon Barrel Vanilla Bean Porter
- West Coast IPA
- Dogfish Head 60 clone

combat32

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Re: Adding fruits to secondary fermentation
« Reply #1 on: May 03, 2019, 11:49:30 AM »
yeah, dont use fresh raspberries in a wheat beer with out pasteurizing them. i didnt and had to dump the batch, it had a medicinal taste  :-[ almost the band-aid kind.
but i have done cherries in my gose and sour that were frozen with no problems.
I also did fresh peaches in my other sour, which i wish i had added about 2 more pounds.
the peaches i did heat them up to 165F for 15min then added them to my secondary and racked on top.  I also did a blueberry mead which i did the same as the peaches.
I will say use at least one pound per gallon depending on the fruit.
hope that helps you out
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Dirty Dog NEIPA
Keg 5- HB 2 C's IPA
Keg 6- HB Lager #4
Keg 7-
FV1-  Test batch
FV2- 
Planning- a Raw Ale

Siambrew

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Re: Adding fruits to secondary fermentation
« Reply #2 on: May 26, 2019, 02:58:48 AM »
I just did a mango and papaya neipa i diced my fruit up into about 1/2" cubes soaked it in vodka for few day. then i threw it in a  food processor till it was like a thick juice  chucked it  straight into the fermenter for 3 day then crashed and kegged it  come out fairly nice mate i think its all trial and error for me i like to learn as im goin along   

Cheers 17

Sent from my SM-G950F using Tapatalk


Black Dog Brewery

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Re: Adding fruits to secondary fermentation
« Reply #3 on: May 29, 2019, 08:11:14 PM »
Sounds like a tasty "summer" beer Siambrew !

Thx for sharing your sanitation method for the fresh fruit into the fermenter.


Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- Nothing at this time

SERVING:
- Bourbon Barrel Vanilla Bean Porter
- West Coast IPA
- Dogfish Head 60 clone

 

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