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Old 06-04-2013, 02:35 AM   #1
demerson87
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Default Best way to add fruit to secondary?

I have a wheat beer that is one day into primary and I eventually want to make this a peach beer. I know contamination is always a risk but does anyone have any pointers for adding the fruit to the secondary?

Thanks!

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Old 06-04-2013, 03:05 AM   #2
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Rack it onto the puree. Extra tasty.

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Old 06-04-2013, 05:18 PM   #3
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Originally Posted by Brewcrew02 View Post
Rack it onto the puree. Extra tasty.
I don't know what that means
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Old 06-04-2013, 05:38 PM   #4
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Originally Posted by demerson87 View Post

I don't know what that means
Put pureed peaches into secondary fermenter. Siphon brew into that container, leaving sediment behind. Using a canned puree over fresh fruit has the advantage of being free of bacteria. Sanitize the puree can, and the can opener in your kitchen is likely way too grungy / bacteria laden. Good luck!
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Old 06-05-2013, 10:32 AM   #5
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Just use a sanitized funnel.

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Old 06-05-2013, 01:32 PM   #6
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Originally Posted by MisterZ View Post

Put pureed peaches into secondary fermenter. Siphon brew into that container, leaving sediment behind. Using a canned puree over fresh fruit has the advantage of being free of bacteria. Sanitize the puree can, and the can opener in your kitchen is likely way too grungy / bacteria laden. Good luck!
Very helpful. Thank you!
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Old 06-05-2013, 01:45 PM   #7
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I used a bucket for the secondary.

Freeze the fruit, chop it up, throw it in the bucket and rack on top.

Put a Nylon mesh bag in the bucket (think BIAB) and it will be much easier to rack into a keg or get the fruit out.

I've been doing this with strawberry with great results.

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Old 06-05-2013, 01:54 PM   #8
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Should I wait until fermentation has slowed? I see a lot of recipes that says move after 3 days. Today is day 3 for me and it is in the height of its activity.

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Old 06-05-2013, 07:26 PM   #9
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Originally Posted by demerson87 View Post
Should I wait until fermentation has slowed? I see a lot of recipes that says move after 3 days. Today is day 3 for me and it is in the height of its activity.
Yup, let that thing finish. I personally never take a beer from primary until the activity has stopped. Unless its a rather big beer, then they will usually continue to ferment into the secondary for a few days, even after the majority of fermenting has completed in primary. Only downside to leaving in your primary longer than 14 days, is the chance you could create an off flavor.

Also a +1 to racking onto a puree, I did an apple cream ale last year that way. It was super yummy!
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Old 06-06-2013, 05:14 PM   #10
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Originally Posted by spark_plug View Post

Yup, let that thing finish. I personally never take a beer from primary until the activity has stopped. Unless its a rather big beer, then they will usually continue to ferment into the secondary for a few days, even after the majority of fermenting has completed in primary. Only downside to leaving in your primary longer than 14 days, is the chance you could create an off flavor.

Also a +1 to racking onto a puree, I did an apple cream ale last year that way. It was super yummy!
Thanks for the help. I look forward to giving this a go
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