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jimmywit · 03-13-2010, 11:57 PM

Has anyone done the Kiwi Wit from The Extreme brewing book? I have wanted to try it for a while and have a question about adding the Kiwi. It calls to add it at flameout and let it sit for 20 min and then transfer the fruit to the primary. If I do it this way, would it be best to put the kiwi in a bag and then after I have strained out my wort dump them in? Or just add them right in and not even bother straining thw wort on this one? Any thoughts or comments?

**smokinghole** · 03-14-2010, 06:42 PM

I'd say to use a bag and do the primary fermentation in a bucket so you can just drop the bag in. I have a feeling feeding mushy Kiwi(after being cooked basically) into a carboy would be a PITA.

Ooh I've been thinking about doing this beer as well with summer coming and all.

jimmywit · 03-14-2010, 08:19 PM

I have a feeling feeding mushy Kiwi(after being cooked basically) into a carboy would be a PITA.

That is a good point. I will go with the bag and bucket...I will do it sometime this week.

jimmywit · 04-05-2010, 03:10 AM

So I bottled this today, and it tasted amazing. I did use the bag and the kiwi flavor was not at all over powering. It was very suttle in fact. I will wait 4 more weeks and taste again. But what I tasted at bottling was great.

**smokinghole** · 04-12-2010, 02:13 PM

I'm planning on brewing up a kiwit today. The set screws on my mill are missing (brand new) for the third roller and until I figure out what size they are I am on hold for milling/mashing.

I'm not using the Extreme Brewing recipe though. I made a bit of a variation of a wit base recipe and will just add kiwi to that. Luckily sams club has 3lbs for $6.

jimmywit · 04-12-2010, 04:30 PM

I brewed it about a 4 weeks ago. I just bottled it over the weekend. It tasted great at bottle time. The kiwi was for suttle and left a nice crisp finish. I am sure the tatse will change but so far I am very pleased.

**BillyBroas** · 04-12-2010, 04:37 PM

I saw the kiwit in Extreme Brewing and decided to make it, but am doing it in a Pilsner recipe (so I guess I'm really not making it). So Jimmy, did you end up fermenting in a bucket? Did you cube the kiwi? I'll have to use a carboy and am trying to figure out the best way to add the kiwki. Like was said, it could be a PITA putting mushy kiwki through the neck.

jimmywit · 04-12-2010, 05:42 PM

Quote:

Originally Posted by BillyBroas

I saw the kiwit in Extreme Brewing and decided to make it, but am doing it in a Pilsner recipe (so I guess I'm really not making it). So Jimmy, did you end up fermenting in a bucket? Did you cube the kiwi? I'll have to use a carboy and am trying to figure out the best way to add the kiwki. Like was said, it could be a PITA putting mushy kiwki through the neck.

I dug out my old coopers primary that has a big screw on lid. I used a bag for the kiwi. They do get mushy and the seeds get all over the place. It may be worth spending a few bucks on a bucket if you don't have one. The 4lbs of kiwi the recipe called for turned out to be about 15-20 kiwis. But as far as I can tell it seems it will turn out to be a great brew

jimmywit · 04-12-2010, 05:43 PM

Also forgot, yes a did cube the kiwi

**uglytunasaloona** · 04-12-2010, 05:50 PM

I made this recipe back in January. I was surprised by the fact that there was no sweetness in the beer as I might have expected from the kiwis. I'm thinking that the yeast consumed all of the sugar and dried it out nicely leaving only a very subtle but tart taste to the beer. I believe that the addition of the kiwis also contributed to the higher then normal ABV. My beer came in at 7.2%.