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Old 02-24-2012, 04:57 AM   #11
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Leaving it in the plastic fermenter shouldn't be a contamination issue - I've never had a problem going up to several months. Could be a problem with oxidation if too much head space I suppose, but it seems like a lot of people poo-poo that idea too. I'd be more worried about contamination from trying to fish that stuff out of there and put it back in.

Unless you're talking raspberries (which are pretty potent) I've seen a lot of recipes that go 1-3 lbs of fruit per gallon of beer. Might be more info in the fruit recipe section as someone suggested. I've done 6-8 lbs for 5 gallons of fruits like peach and apricot. Maybe the cranberries are too tart to go that much, sounds like other folks here have more experience with them.

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Old 02-24-2012, 05:06 AM   #12
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honestly, every other post here always says give it time and let it do its thing. I made a chocolate maple porter and thought I may have ****ed it up but everyone said let it go and do its thing and it may turn out fine, if not, you learned your lesson. Well that was 3 weeks ago and I just finished my first 6 pack of it and I'm hammered an it tasted good. let it ride and then change your process for your next batch. you'll probably be pleasantly surprised

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Old 02-24-2012, 01:35 PM   #13
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Most of the posts I have read that added fruit to beer did it in secondary after primary fermentation was complete. Never done a fruit beer, just repeating random things I have heard.

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Old 02-24-2012, 10:13 PM   #14
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OK, thanks to everyone for the suggestions. I know cranberries are bitter and they won't add a sweetness to the brew, but I can't even taste cranberry bitterness in the beer.. I think we'll try leaving it in the fermenter a little while longer and maybe mashing up some of the cranberries. If that doesn't do it after a few days, I might look into adding something at bottling.

I think the advice I got from my local brew shop about sanitation and not leaving things in a plastic fermenters too long are probably extra cautious, but in good reason. In time I'm sure these limits will be tested and then I'll learn. Thanks again and I'll be sure to post a follow-up about how things turned out

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Old 03-07-2012, 08:27 PM   #15
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Just a follow-up for how everything turned out, so thanks again for the suggestions.

Ended up scooping out about 2/3 of the cranberries and putting them into a blender for a few seconds. Blender pitcher & blade was soaked in sanitizer for a good while before using. Then kept beer in secondary for an extra 5 days and everything turned out fine. There was a nice, noticeable cranberry taste.

So if using cranberries in a recipe, well-diced up "relish" style is probably your best bet for flavor, especially for the cranberry wheat recipe I tried.

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Old 08-12-2014, 08:46 PM   #16
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DISCLOSURE: After all was said and done and it was time to open one of our 50+ bottles, I must disclose that my husband admitted to accidentally adding DOUBLE the hops that the recipe called for. (!)

It was pretty much not drinkable.. but at least there was some good cranberry.

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Old 08-12-2014, 09:50 PM   #17
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I'm curious why you waited so long to open one.

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Old 08-12-2014, 11:04 PM   #18
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First of all, pectin from fruits or vegetables is natural jello. So I'd think it would help clearing rather than haze. If not, a cold crash should help to get the pectin to do it's thing. And you have to boil cranberries to make them burst to release their goodness. My wife makes her grandmother's cranberry sauce every year, & that's what I've noticed. Very colonial recipe. But bursting the berries is what gives that strong, albeit astringent flavor. Otherwise, not much flavor will be had. Straining them after the boil/bursting would yield plenty of what you need.

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