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Old 04-21-2014, 04:43 PM   #11
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I picked fresh blackberries last year for a wheat beer and it came out great. What I did was put the berries in the food processor with a couple shots of vodka. Puree the berries, pour them into the sanitized fermenter, and rack the beer on top. The beer came out amazing.

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Old 04-21-2014, 06:09 PM   #12
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Originally Posted by Beernik View Post
The higher the temperature, the shorter the time you need. Here's a chart.

145F for 30 minutes is fairly easy to do.
I am not a fan of that chart. Looks like its too high for too long.Try this one from the FDA unless someone else has a better one.

Personally I just freeze and throw them in.
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Old 04-21-2014, 06:19 PM   #13
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I picked fresh blackberries last year for a wheat beer and it came out great. What I did was put the berries in the food processor with a couple shots of vodka. Puree the berries, pour them into the sanitized fermenter, and rack the beer on top. The beer came out amazing.
I did the same back in November no signs of infection. Still have some bottles left that will be going into the fridge soon.
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Old 04-21-2014, 06:20 PM   #14
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My strawberry beer came out very cloudy, even with a week of cold crashing at 1C. Pectic enzyme was recommended but I did not get a chance to try it. I heated the strawberries to about 160F and held them there for about 10 mins, mashed them up while they were hot, cooled, poured into secondary, racked on top of the strawberries.

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Old 04-21-2014, 06:22 PM   #15
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Yeah mine was super cloudy too. But I think that's unavoidable with fruit.

Tastes great though!

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Old 04-21-2014, 06:25 PM   #16
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Default Fruit beer what the h...???

I've just added fresh or thawed frozen fruit to secondary (or primary) with no problems.

I would add, though, that I have had issues with fruit beers not being at FG when I bottled them. Give it a looong time to ferment out, including some time at room temperature if you're bottling (or planning to bottle from keg).

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Old 04-21-2014, 06:58 PM   #17
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I picked fresh blackberries last year for a wheat beer and it came out great. What I did was put the berries in the food processor with a couple shots of vodka. Puree the berries, pour them into the sanitized fermenter, and rack the beer on top. The beer came out amazing.
I'm *VERY* curious about (1) What wheat beer recipe; (2) how many fresh blackberries, if you wouldn't mind sharing

I haz wild blackberry patch that went nutzoid bounty crazy last season. Of course, speaking of nutzoid, so did the frickin' walnut trees--you know it's bad when you're picking up walnuts in the yard with a danged snow shovel.

But would *any* wheat beer recipe do or is there a more/most suitable recipe? And thanks a bunch!
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Old 04-21-2014, 08:20 PM   #18
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You guys rock. I love this forum. I just bought myself a galon of maple syrup. I was thinking about brewing a part grain / part extract kit from "best case". Then add a 500ml of maple syrup before primary. Then rack on raspberries.

I'd expect the maple to ferment and leave only a subtle wood taste and the rasperries to leave a fruity freshness.

What do you guys think?



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Old 04-21-2014, 08:59 PM   #19
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I'm *VERY* curious about (1) What wheat beer recipe; (2) how many fresh blackberries, if you wouldn't mind sharing

I haz wild blackberry patch that went nutzoid bounty crazy last season. Of course, speaking of nutzoid, so did the frickin' walnut trees--you know it's bad when you're picking up walnuts in the yard with a danged snow shovel.

But would *any* wheat beer recipe do or is there a more/most suitable recipe? And thanks a bunch!
I don't know about more/most suitable recipes, because I only brewed the one.

But here is the recipe:

5 lbs 2-row
5 lbs malted white wheat
.4 oz of Columbus 14% at 60 min
1.00 oz of Willamette at 5 min

Yeast: WLP320

After two weeks, rack beer onto 3 lbs of pureed vodka blackberries. Let it sit another two weeks and package it.
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