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Old 05-28-2011, 12:26 PM   #1
ArcLight
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Default Fruit Additions - why secondary?

Why not add the fruit additions to your primary, say a week after pitching the yeast (assuming a week will keep more fruit flavor than directly adding puree at pitching time)?
Why bother transferring it to a secondary? So what if the trub is thicker?


(I use plastic buckets not carboys, so easy of cleaning is not a concern)

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Old 05-28-2011, 12:38 PM   #2
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Some do some dont. Myself, I use secondary only for fruit/spice additions. I just feel better doing it, thinking itll be more clear and less mess in one fermenter. Adding 7 lbs of peaches today actually to my summer ipa.

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Old 05-28-2011, 12:51 PM   #3
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Some do...it's actually smarter to add it to primary THEN racking it off the fruit and into a secondary to let it clear and get it off all the fruit trub. In my experience if you add fruit to secondary then you really need to rack it off into tertiary.

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Old 05-28-2011, 12:53 PM   #4
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As long as you do it gently, without splashing, adding it to primary at the end is my preference. Mostly because it's tough to get a bag of fruit out of a carboy!

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Old 05-28-2011, 12:59 PM   #5
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A few brews ago I added peach puree to the primary The yeast ate all the fructose and took all the peach flavor with it. It just raised ABV a bunch.

If I were to do it again I would use peach chunks and add them to the secondary and then rack it to a tertiary.

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Old 05-28-2011, 01:54 PM   #6
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So if I were to put fruit into the Primary, what's the proper procedure? Wait until gravity stabilizes, *then* add fruit and let sit for a week or two?

And would I still need to secondary, or would moving straight to a bottling bucket be okay?

Oh, and when you say tertiary, is that something other than a bottling bucket?

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Old 05-28-2011, 03:10 PM   #7
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I put the fruit in at flameout once and it turned out so well I got 2nd place (36/50) at a local homebrew competition.

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Old 05-28-2011, 03:14 PM   #8
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I just cracked my first raspberry wheat last night and did kind of an of an odd ball procedure. I made the beer as normal and then once it was finished fermenting I racked it onto 1.8kg of crushed frozen raspberries in a primary bucket for 2 weeks cause I figured it was going to be a lot easier to clean all the fruit out of a bucket than a carboy. I then racked to a tertiary, which is just a third vessel (mine happened to be a carboy), cause there was still a ton of stuff floating around in the beer that I wanted to let settle. When I racked to the bottling bucket I still had to put a straining bag over the auto siphon to keep all the fruit chunks out.

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Old 05-28-2011, 03:18 PM   #9
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Primary=1st fermentation
Secondary= 2nd fermentation (where you settle things out and add fruit)
Tertiary= 3rd fermentation (where you settle out the fruit trub)

What I am saying is that i would ferment in the primary and rack to a secondary where you add my fruit. Fruit leaves behind some crud that makes beer cloudy I would probably rack to a third fermenter so I could clear out the stuff the fruit leaves behind.

If you add the fruit in the primary I would think that the sugar in whatever you are adding could re-start the fermentation process and in my experience eat up all the fruit flavor you are trying to add.

I don't know if you wash your yeast but if you do you will have a lot more trub to clean up if you add your fruit to the primary.

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Old 05-28-2011, 04:39 PM   #10
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Ah ha, I see.

Okay, new question. So if I'm going to do the three steps as outlined above, would it be okay to secondary in my bottling bucket, then tertiary back to my primary bucket, so when I'm ready to bottle I can just rack *back* to the bottling bucket?

One issue I'm thinking might be the large amount of headspace in the buckets. Is that a problem, and are there other problems doing it hat way I;m not thinking of?

I only have my primary and bottling buckets at the moment, no carboys.

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