Lonek

Recipes 

Last night I racked my Cream Ale on to 4lbs of cut frozen peaches that had thawed to room temp. This morning I checked and the peaches had floated to the top and I could be imagining things but it seems that there may be mold growing on the top of some of the peaches that are above the surface of the beer, is this a concern?

__________________
In the Primary:
In the Secondary: Belgian Witbier
Conditioning:
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

ColoradoXJ13

Recipes 

Might be a concern if it is mold. It could also just be CO2 production from the yeasy fermenting the fruit sugars.

When I add fruit, I usually cook it at 160*F for about 15 minutes before adding just to make sure.

Lonek

Recipes 

If it looks worse tonight, I'll rack it into another carboy without disturbing the fruit.

__________________
In the Primary:
In the Secondary: Belgian Witbier
Conditioning:
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

WOP31

Recipes 

I would be real careful with that, from the sounds of it you didn't boil or pasturize the peaches and that could be real bad. Generally speaking you should take and boil the peaches in a little water and then cool and add to your secondary.

Cheers

__________________
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet

Lonek

Recipes 

I was told if I had blanched and frozen them, they wouldn't need boiled....... let me find the post.

http://www.homebrewtalk.com/f36/raspberry-ale-32110/?highlight=fruit

__________________
In the Primary:
In the Secondary: Belgian Witbier
Conditioning:
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

WOP31

Recipes 

As long as you did something to pasturize them and then stored them in sanitary condidtions you should be alright. But if you see some white fuzzies forming I would take some pictures and post them up here I am sure someone could identify it.

Cheers

__________________
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet

Lonek

Recipes 

No white fuzzies, 2 peaches I noticed this morning were colored brown and greenish, I'll take a pic tonight.

__________________
In the Primary:
In the Secondary: Belgian Witbier
Conditioning:
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

Grimsawyer

Recipes 

... Peaches come from a can, they were put there by a man, in a factory dowwwwn towwwwwn....

__________________
"I feel sorry for people who don't drink. They wake up in the morning and that's as good as they're going to feel all day." -Dean Martin