tator2k

Recipes 

My fruit ended up completely white, after transferring to a keg I also added 3 oz extract to calm the tartiness down a bit, and adds a little color.

bobbrews

Recipes 

I wonder if there is any benefit to macerating the fruit with sugar for a day (and then freezing it) before using it.

I imagine this would be better than simply tossing in fresh, sliced strawberries.

ArcLight

Recipes 

>>So I'm trying my first "fruit flavored" summer beer. I made a nice pale ale and am planning on adding about 2# of fresh raspberries. I'm wondering if there is a common practice for adding fresh fruit to beer. I'm considering blanching them for a couple of minutes first. I'm also tempted to just throw them in raw... any suggestions?


I used canned (pasturized) raspberries, and the beer tasted and smelled like ... raspberries.

Beer_me_plz

Recipes 

You could but depending on how much sugar you use it might take away from the style of beer you are making. Plus, That sugar will begin fermenting again so I would use as little as possible. That sounds like a great idea for wine though!

bobbrews

Recipes 

Who knows, for a dry IIPA with some peach character, maybe it would be genius to mix the sugar addition of the grist with the fruit and pitch it later in fermentation.

Beer_me_plz

Recipes 

That's not a bad idea. It should give you a good healthy fermentation as well. I'd still use campden and pectic enzyme. Along with freezing the fruit of course.

UnderThePorchBrewing

Recipes 

am adding cherries to a belgian golden ale abv about 9.5% have fermented now for 2 weeks.
should I place the cherries in a secondary rack the golden ale onto them and ferment another week and then transfer to glass (tertiary?) for aging? or add the cherries into the primary fermenter let it do it's thing and then transfer to secondary?

also what about washing with vodka to kill the bacteria and yeast? pour off the vodka and keep for other uses. this would also bump the abv up a little which is where I want it closer to 10

__________________
Fermenting: UFO
In bottles: John's Red BarleyWine 7/12, 6/11, 6/10, 6/09, dead ringer, WH Honey Ale, Chinese rice wine
Kits ready to brew: German Honey lager, Wanderlust Wheat, Shade Mtn stout clone, american amber ale, Yards Pale ale clone, Chocolate porter,
Future: Ghirardelli White Chocolate Stout, samiclause clone, Winter Welcome 5G,

usfmikeb

Recipes 

Put the cherries in a 5 gal carboy and rack on top of it. Let it sit for a month or two, then rack to tertiary to clear.

__________________
Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88

UnderThePorchBrewing

Recipes 

thanks, this is what I thought but didn't know the time to keep in secondary. a month or so. OK. looking at it being a Christmas beer so this works well.

__________________
Fermenting: UFO
In bottles: John's Red BarleyWine 7/12, 6/11, 6/10, 6/09, dead ringer, WH Honey Ale, Chinese rice wine
Kits ready to brew: German Honey lager, Wanderlust Wheat, Shade Mtn stout clone, american amber ale, Yards Pale ale clone, Chocolate porter,
Future: Ghirardelli White Chocolate Stout, samiclause clone, Winter Welcome 5G,

Beer_me_plz

Recipes 

I'd freeze them over night in a ziplock baggie and then pull them out to thaw pour a little vodka and pectic enzyme on top. mash them really well once thawed dump the whole thing into secondary and rack on top. it should settle out fine in secondary with the pectic enzyme. Vodka doesn't extract the flavor from berries very well make sure you crush them to get the juices out. Also in a five gallon batch the affect on your ABV won't be noticeable. Sounds good though!