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Old 02-25-2012, 01:17 AM   #1
PhoenixCoyote
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Default Fruit in secondary

Hi All,
I want to do a fruit beer but have questions. I know to add the fruit puree to secondary. But if all the yeast are gone from the primary when i rack to secondary, what happens to the sugar from the strawberries in the secondary? I am afraid when i go to bottle, the priming sugar will interact with the sugar from the strawberries and cause bottle bombs. I know i am over thinking this. Please advise me on fruit in the secondary. Thanks!

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Primary: Nada

Secondary: Nada

Bottled: Nada

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Old 02-25-2012, 01:23 AM   #2
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I'm a bit of a noob myself but I'm in the middle of a strawberry wheat right now. There will be yeast left in suspension when you rack to your secondary that will eat the fruit sugars. Then after secondary prime and bottle as you normally would. I currently have another yeast cake at the bottom of my secondary along with yeast on the floating strawberry purée.

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Old 02-25-2012, 01:28 AM   #3
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I did a Belgian Witbier for my girlfriend and put oranges right in the primary with the wort.

Gary

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Old 02-25-2012, 01:40 AM   #4
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Quote:
Originally Posted by PhoenixCoyote View Post
Hi All,
I want to do a fruit beer but have questions. I know to add the fruit puree to secondary. But if all the yeast are gone from the primary when i rack to secondary, what happens to the sugar from the strawberries in the secondary? I am afraid when i go to bottle, the priming sugar will interact with the sugar from the strawberries and cause bottle bombs. I know i am over thinking this. Please advise me on fruit in the secondary. Thanks!
Pretty much impossible to go from primary to secondary without a good amount of yeast. Fermentation ends because the yeast eats all of the food and goes to sleep not because it dies or goes away.

Same goes for your bottles. The action in the bottle is the yeast waking back up to eat the priming sugar, not sugars reacting to each other.
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Old 03-28-2012, 01:02 AM   #5
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What if you are racking to a third vessel, will there still be enough yeast to eat the fruit sugars? I ask because I am doing an experiment where I am bottling 4/5 gallons and racking 1/5 gallons to my 1 gallon jug, on top of some raspberries. I'm assuming this is still the same situation. But to be clear, the beer is coming up on its 2nd week of secondary (2 in primary), and is a Brewer's best kolsch (ale yeast).

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Old 03-28-2012, 02:39 AM   #6
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I'm definitely not experienced and would take others advice over me but I'm thinking there would still be yeast to eat the berries. Think or lager recipes that sit for 6 weeks and then bottle condition just fine.

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Old 03-28-2012, 04:53 AM   #7
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I think you are right, and am going forward regardless, but i dont think im as worried about the time (your referencing the lagering) as i am the three times racked, and still expecting fermentation

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Old 03-28-2012, 02:36 PM   #8
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I've made strawberry ale using the method you described and never had any over carb issues.

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Old 03-28-2012, 06:54 PM   #9
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awesome! THANKS!

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Old 03-28-2012, 07:31 PM   #10
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Unless you use a micron filter it is virtually impossible to not have yeast leftover regardless of how many times you rack it.

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