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Old 08-30-2012, 09:50 PM   #11
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My Apricot Blonde turned out very flavorful. I think you will see that after you bottle and let the beer condition for a couple of weeks in the bottle, more apricot flavors will come out! The problem I had is that I didn't wait long enough from when I added the apricot puree until when I racked for bottling as I don't think the second fermentation had gone all the way through. So now my beers are waaaaaaay too carbonated?! Oh well. Lesson learned I guess. But the beer still tastes really good and it's a very refreshing summer ale!

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Old 08-31-2012, 04:03 PM   #12
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do you sanitize the fruit before adding or just toss it in? if using fresh berries do they need to be crushed first or is whole the way to go? i recently came across some blueberries and i'm looking for a way to use them for evil (aka my brewing process)

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Old 08-31-2012, 04:12 PM   #13
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I don't know for sure about blueberries, but I used fresh strawberries in a wheat beer I made earlier this summer. I cut them and then froze while the beer was fermenting in primary. Once fermentation was done, I took the strawberries and heated them to about 120 degrees to kill off any nasties that might have been lingering, although I have heard that I could have just let them thaw and add them to my beer. I do think I got more flavors out of the strawberries by heating them up though so I would do it again and it's better to be safe...

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Old 09-03-2012, 05:15 PM   #14
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Freezing berries does not kill any pathogens if they exist on your fruit. Sometimes we get lucky and there aren't any on our fruit. I made my apricot puree' (from 1/2's in cans) then in my food processor, made it into a puree,' and put it into a zip top bag. Got all the air out of the bag, and set it into a pan of simmering (160F) water and let it pasteurize for 30 minutes. I then put it into my bucket, racked the beer in on top of the fruit, and then had another fermentation start. When two weeks have passed, I will rack it in tertiary until it is clear, and then to the bottling bucket it goes..

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Old 09-03-2012, 05:22 PM   #15
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Nothing in a can is going to have any bugs but they could pick up some from a food processor that wasn't sanitized. Fresh fruit will ALWAYS have wild yeast and bacteria. Most of the time they can't compete with our brewers yeast but it is always worth the effort to kill as many as possible and make sure.

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Old 09-03-2012, 07:08 PM   #16
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I knew that freezing alone wasn't going to kill all of the nasties which is why I heated my fruit before racking it to my beer. But I have heard many members in here that just add the frozen berries straight from their freezer with no problems. If you are racking the fruit post fermentation, wouldn't there be alcohol that could kill off the nasties in the fruit anyways?

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Old 09-03-2012, 07:32 PM   #17
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While 5% ABV is enough to kill most bacteria, there are still oodles of bugs out there that can ruin your beer post-fermentation.

Most of those take a while to work so I guess if someone wants to add fruit straight from their freezer, they better drink it quick!

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Old 09-03-2012, 08:21 PM   #18
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On the topic of blueberries, I brewed a 3 gallon batch of a wheat blonde with the intent of making a blueberry wheat. After a week in the primary, I went and got a pound of frozen blueberries. I let them thaw, crushed with a little sugar and water to get a good purée. I then pressed this through a strainer (to keep the skin and tannins out) into a pot and heated it up to pasteurize. I let it cool, then poured through a sanitized funnel into an inch diameter tube under the surface of the beer to keep it from aerating the brew. Airlock is back on and I'll let the blueberry ferment for another week before bottling. I also plan on using a blueberry extract at bottling to get a good, consistent flavor. I don't know how it's going to turn out yet, but after reading as much as possible about making blueberry beer on this site, I decided that adding fruit AND extract was the best bet. With blueberries at least, it's hard to get the aroma and flavor right with fruit alone. The yeast will ferment the blueberries until there's barely any flavor left, and too much can actually dry the beer out. I can't say this is the best method since its unproven, but I thought it was a good compromise. That being said, I know other fruits will give you different results.

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Old 10-24-2012, 11:42 PM   #19
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Can I just dunk the raspberries in my starsan bucket for a minute? My plan was to crush them and add to primary at 7 days. That will b,e this weekend.

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Old 10-25-2012, 05:30 AM   #20
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Quote:
Originally Posted by starsman20
Can I just dunk the raspberries in my starsan bucket for a minute? My plan was to crush them and add to primary at 7 days. That will b,e this weekend.
You can. They will have a lot of air pockets that the Star San won't touch, but beer is pretty resilient. I'd give you 90% odds it would be fine. Heating to about 180F is the only way to be 100% sure though.
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