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Old 05-26-2012, 10:06 PM   #1
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Default Dry hop and fruit

I have a dipa that I want to do a fruit treatment to. My question is, should I dry hop then do the fruit, do the fruit and then dry hop, or do them both at the same time? Any help would be appreciated.

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Old 05-26-2012, 11:05 PM   #2
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Kind of depends what you are going for....more hippiness or more fruity


"To alcohol! The cause of... and solution to... all of life's problems,"

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Old 05-27-2012, 03:03 AM   #3
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Fruit first, then dry hop.

Dry hopping should be the last thing you do. The effects of dry hopping wear off quickly, so you want to go straight to the bottle after dry hopping.

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Old 06-01-2012, 09:00 AM   #4
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Why shouldn't you do them at the same time??

Pages 110-111 of Beer Craft: A Simple Guide to Making Great Beer....

"The best way to use whole, fresh fruit is to add it to your beer in a secondary fermenter. Use about a pound of fruit per gallon of beer. The alcohol will help strip out the fruit's oils, and the beer will be acidic enough that any wild yeast hidden in the fruit skins probably won't be able to get a foothold. There will be enough active yeast left in your wort to much on the fruit's sugars and create more alcohol and carbon dioxide, so be sure you have enough headspace in your fermenter that no fruit pieces will pop up and get stuck in the airlock. Thawed frozen fruit is fine, too -- and even easier, since it's already crushed.


Brewing with fruit is trial-and-error. Some fruits will work wonderfully; others won't do much at all. Apricots, raspberries, cherries, and blackberries are all strongly flavored, and work well. (Traditional kriek producers throw the cherries -- pits and all -- into the secondary fermenter, where the pits give the beer an almondy bitterness.) Strawberries, peaches, mangoes, and blueberries are subtler -- use 2 pounds per gallon, at least. We've heard jams are an effective work-around in a pinch, but they might make the finished product a bit cloudy, due to all the additional pectin.

Citrus fruits are a little different -- all the flavorful oils you want are found in the peel. Carefully zest or grate the fruit, avoiding the bitter white pith. You'll only need a portion of one peel per batch. Try 1/4 to 1/2 of a standard orange rind. Add the zest at the end of the boil, along with (or instead of) your aroma hops.

Some fruits are commonly dried (currants, say) and others just taste better that way (raisins are much more flavorful than grapes). Before you boil, scoop out 1 cup of wort and puree in it 2 ounces of dried fruit, then add the mixture back to your wort 10 minutes before the end of the boil.


Fresh Fruits
Apricots, Blackberries, Blueberries, Cherries (sweet or sour), Grapes, Mangoes, Nectarines, Passionfruit, Peaches, Plums, Raspberries, Strawberries, Watermelons

Citrus Fruits
Blood oranges, Grapefruit, Kumquats, Lemons, Limes, Oranges, Tangerines

Dried Fruits
Dried cranberries, Dates, Prunes, Raisins

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