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Old 09-24-2012, 04:59 PM   #1
LukeGil
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Default Secondary fermentation with raspberries

So, I'm makin a raspberry wheat, American style, and I was going to get about 2-3 lbs of fresh raspberries to put in the secondary fermenter. The question is if I should leave them as is when I put them in or crush them first?

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Old 09-24-2012, 05:10 PM   #2
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I've done this but I froze the raspberries, then thaw them out before you rack on top. No need to crush them up, as the freezing/thawing process opens them right up.

I've also used up to 6 lbs or so with a 5 gal batch. Good stuff!

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Old 09-24-2012, 06:59 PM   #3
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Word! I'll keep that in mind to use more raspberries. Thanks. What about adding the berries to the end of the boil?

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Old 09-24-2012, 08:02 PM   #4
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I cant say that I've tried that. Don't take my word as the gospel, but I dont think that would be as beneficial for flavoring purposes as utilizing them in the secondary.

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Old 09-25-2012, 04:01 PM   #5
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Quote:
Originally Posted by Lgaddy44
I cant say that I've tried that. Don't take my word as the gospel, but I dont think that would be as beneficial for flavoring purposes as utilizing them in the secondary.
That's what I thought. I did some research and some people put the fruit in at the end of the boil. Others were concerned about additional fermentation from the sugars of the fruit giving the beer a "wine" flavor. I can see that happening in the primary and not so much in the secondary. I'll let you know how it turns out putting the berries in the secondary. Thanks!
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Old 09-25-2012, 04:34 PM   #6
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Berries in secondary. Berries in the boil will create pectin and you'll have a lovely beer berry jam. LOL

I usually just make a puree with them with a hand blender and then heat them up to pasteurize them. Put them in the carboy and rack on top of them. To be honest, I've never used more than 1 1/2 lbs of Raspberries and the flavour is fine.

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Old 09-26-2012, 02:49 AM   #7
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Nice! I'll try to avoid making beer berry jam!

Thanks for the input.

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Old 09-27-2012, 09:08 PM   #8
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Quote:
Originally Posted by pcollins
Berries in secondary. Berries in the boil will create pectin and you'll have a lovely beer berry jam. LOL

I usually just make a puree with them with a hand blender and then heat them up to pasteurize them. Put them in the carboy and rack on top of them. To be honest, I've never used more than 1 1/2 lbs of Raspberries and the flavour is fine.
How long did you leave it in the secondary?
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Old 09-27-2012, 09:24 PM   #9
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I leave it in only for a week or so.

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Old 09-28-2012, 12:48 AM   #10
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I have used Raspberries (canned - pasturized) in the secondary, and it came out great.
I first put them in the blender to increase surface area, and make it easier for the yeast to get to them.
It added a nice aroma, and a subtle taste - very nice.

No harm in leaving it for more than a week, say two weeks.

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