New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Fruit Beer Finishing Too Thin




Reply
 
LinkBack Thread Tools Display Modes
Old 09-07-2012, 02:43 AM   #1
OneBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Saint Louis, Missouri
Posts: 4
Default Fruit Beer Finishing Too Thin

Hey fellow brewers really having an issue with my fruit beers finishing too thin lately. I used to do extract and my first fruit beer I steeped 1lb. carapils and put the fruit in the primary.

Now I do a partial mash or BIAB style and did .75lb carapils, same amount of fruit (5lbs frozen blackberries) and I put the fruit in the secondary. Except my last few batches have turned out really thin and tart and I'd really like to get them back to the way they tasted before without steeping my carapils.

Suggestions?



__________________
OneBrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 05:38 AM   #2
ChessRockwell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Canton, ME
Posts: 558
Liked 29 Times on 26 Posts
Likes Given: 23

Default

Mash higher?



__________________
Quote:
Originally Posted by petey_c View Post
"Lets say your local bar pours an American pint where 15% of the beer is missing due to headspace. Every 6.66 beers you drink you 'll have been missing 1 entire beer". 6.66 beers!. I wonder who's really responsible for the missing beers... I don't know, maybe Satan??!
ChessRockwell is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 06:57 AM   #3
OneBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Saint Louis, Missouri
Posts: 4
Default

According to my notes I mashed at 154F. Not that it matters really, but I steeped my grains during the extract brew at 155F. I may take a look at my thermometer and make sure its still calibrated properly and really make sure I hold the 154 to 155 mash temp?
It just seems odd to me that the beer is so thin now considering that I'm putting the fruit in secondary rather than primary and only backed my carapils down by 1/4lb. I even upped the amount of crystal 10 and honey malt I used too

__________________
OneBrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 07:16 AM   #4
bottlebomber
I FWH my IPAs
Feedback Score: 4 reviews
 
bottlebomber's Avatar
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,151
Liked 2595 Times on 2043 Posts
Likes Given: 274

Default

What yeast are you using?

__________________
bottlebomber is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 07:39 AM   #5
OneBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Saint Louis, Missouri
Posts: 4
Default

Well I've actually used 3 different yeast strains now. First I used a british ale yeast from white labs, then I switched to a cream ale blend since it is a cream ale. Then I moved and I think the LHBS only carries Wyeast so I used their Kolsch yeast for the latest batch. I did have success using both the british ale and cream ale blends back when I did the batch with extract and grains. It seems that my problems started when I moved over to partial mashes. It's as if the carapils is being converted, but shouldn't it still contribute dextrins regardless of whether it's steeped or mashed?

__________________
OneBrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 11:25 AM   #6
RM-MN
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,108
Liked 637 Times on 533 Posts
Likes Given: 184

Default

When you used extract you added 1 pound of carapils to an extract that likely had carapils in it so you had doubled the carapils amount. Now when you did the all grain you decreased the carapils to .75 pounds and had none in extract so you have really decreased the carapils. If you can find the brand of extract you may be able to search out what amount of carapils it had in it.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 03:00 PM   #7
OneBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Saint Louis, Missouri
Posts: 4
Default

Well the thing is I am still using extract, but I am doing a little partial mash. So I'm putting the carapils, a pound of pale malt, and my crystal malts in roughly a gallon of water and letting them sit for about 45 minutes at 154F. During my extract with grains, I had 1lb. carapils, 1lb. flaked maize, and I believe 1lb. pale malt, but I had steeped it in 3 gallons of water for 30 minutes. So I figure I got a lot of unfermentables from that steep in part because of the time, but also because of the large water volume. Now I'm doing it for longer and adding crystal 10 and honey malt and still getting an incredibly thin beer in comparison to before. Is it possible I got that much more unfermentables and starches from the steep? How much carapils would I add to my mini-mash to compensate? Would maltodextrin be better, or perhaps use a puree instead of real fruit?



__________________
OneBrewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Improving a thin-bodied kegged beer? dedhedjed All Grain & Partial Mash Brewing 2 02-03-2011 04:14 PM
Beer came out a little thin, what could be wrong? RJSkypala All Grain & Partial Mash Brewing 11 12-28-2009 01:30 PM
Big Beer + Thin Mash = Tiny Sparge? EvilGnome6 All Grain & Partial Mash Brewing 12 08-06-2009 02:40 PM
Need a quick finishing beer recipe - partial mash bigben All Grain & Partial Mash Brewing 4 10-27-2007 09:48 AM
Thin beer Joe028 All Grain & Partial Mash Brewing 7 06-21-2007 03:47 PM