Adding fruit to secondary, how to sanitize the fruit? - Page 11

kevy_kev · 05-01-2006, 01:55 PM

Steep:
1/4 LB Melanoiden
1/3 LB 40L Crystal

Add:
6 LBs Muntons Extra Lite DME
3/4 oz Hersbrucker Hops
Boil 55 minutes

Add:
1 oz hersbrucker hops
Boil 5 minutes

cool in ice bath:

yeast: safale 56

1 week in primary
2 weeks in secondary, with 8lbs of strawberries added.
2 weeks in tertiary.
about a month in bottles.

had some more on Friday night and I think it is growing on me. If I do it again I would use maybe 6lbs of strawberries and more hops.

SteveM · 05-22-2006, 09:23 PM

Update - I just bottled the most recent batch or Raspberry Ale. I had hoped (and brewed to) the use of black raspberries, but I could not find any and had to use red. It tastes very good - pretty unbelievable actually (I had a half a glass, the last out of the bottling bucket). Most of the time, the flat beer at the end is..., well, it takes a special person to really appreciate it. This was just plain good. The color was interesting. Since I made the basic brew so pale, the final product is a light salmon pink. It is going to be an odd batch for sure (I still haven't gotten over the purply, pink-headed blueberry ale, which is down to my last three bottles now).

casebrew · 05-24-2006, 06:23 PM

Another update: Strawberry Tart

I started with a sour mash of about 20% of my grain. Pale Ale. 15 days in a teriary made it very clear, pinkish color. But 7# of strawberries on top of the sour mash is tart. Yesterday I poured it over ice, like a soda. Works good for thirst quenching in the heat while I restore my '53 Power Wagon. But it does have a bit of a plastic taste to it- even without the ice from an ancient batch in the freezer's open ice cube tray. Not contaminations since it's the same gear I've always used, I guess there is a reason that Hops and Strawberries are not often mixed?

Glad I tried it. Next batch of fruit beer will be ...cantalope? balckberry?

Lou · 05-24-2006, 07:42 PM

Quote:

Originally Posted by casebrew

Another update: Strawberry Tart

I started with a sour mash of about 20% of my grain. Pale Ale. 15 days in a teriary made it very clear, pinkish color. But 7# of strawberries on top of the sour mash is tart. Yesterday I poured it over ice, like a soda. Works good for thirst quenching in the heat while I restore my '53 Power Wagon. But it does have a bit of a plastic taste to it- even without the ice from an ancient batch in the freezer's open ice cube tray. Not contaminations since it's the same gear I've always used, I guess there is a reason that Hops and Strawberries are not often mixed?

Glad I tried it. Next batch of fruit beer will be ...cantalope? balckberry?

i used 7lbs of strawberries in my SPA and it's fairly tart also....and i didn't use a sour mash so i can only imagine how tart yours must be.

SteveM · 06-14-2006, 04:22 PM

Bump - keeping this in play because fruit beer questions come up all the time.

KopyKat · 06-18-2006, 11:10 PM

I was planning on using extracts for my fruit beer and bought a few flavors from my LHBS. I have a 10 ML titration setup and a calculation for the amount for 12 ounce. I tried each of the following by adding 2.2 ML to 12 ounces of a light lawnmower beer I have on hand.

Peach - Tasted peachlike but more artificial than the real thing.
Black Current - Tasted peachlike - I don't think whoever extracted this knew what a Black Current was and used peach in its place.
Black Cherry - Tasted like Luden's Black Cherry cough drops - Yuch!
Raspberry - This wasn't too bad. No aroma but a tangy flavor. Couldn't say it tasted really raspberry though.

Someone early in this thread said he use an extract in his keg and fruit was bottled. I would like to know where he got his extract - I must be better than what I got.

I am now considering using canned sour pie cherries. I love the taste of sour cherries and the can state that it has only cherries and water.
Anyone ever tried this?

I am also considering using Oregon Puree for raspberries unless I can find a source for extract which taste like the real thing.

GOSIRR · 01-03-2009, 05:16 PM

Has anyone tried a bannana beer yet? I am going to try one this week, and have not decided if I'm adding them to primary or secondary, or how much to add. I was also thinking of adding the entire bannana -peel and all after puting it thru the blender. Any input is welcome.

extremejm · 01-15-2009, 09:09 PM

I'm brewing a mild wheat beer and, due to some questions from a neighbors kid, am adding Pineapple to the secondary. Has anyone tried this before?

How much Pineapple would you add (I was going to go with 2#/gal).

How would you account for the amount of water in the pineapples?

Finally, I was thinking of adding something like Potassium Sorbate to the Pineapple in the secondary a day before or so to keep the yeast from fermenting all the pineapple and dropping the flavor.

Ideas? Suggestions? Laughs?

Jim

Gordzilla · 03-08-2011, 01:06 AM

Thinking about adding some fresh mangos to my double ipa, My plan was to get 10-15fresh mangos from the grocery store peel them, de-pit them and cut into chunks. Put all cut pieces into a pan bring water to 160 for 15min to sterilize the fruit before adding it to my secondary fermenter (gonna put fruit in grain bag to prevent chunks from being everywhere) then rack my IPA onto the fruit for its last week of fermentation, i was also gonna add some gelatin filings during the last 3days of fermentation before bottling to help clear the beer up.

The ipa has been in the primary for 16days now, plan on racking with fresh mangos and letting it sit for another 7days