I just started my first experiment with fruit. I'm doing a BB Weizenbier kit and wanted to infuse it with Mango. I know everybody says to rack onto fruit in secondary, which I still might do...but for starters:
I threw in 2 pounds of frozen mango chunks at flameout, and kept in the primary fermenter. I took this advice from Papazian's book, although most people have said do NOT keep fruit in primary. The airlock activity from my Ale Pail was out of control after 24 hours! I could feel the air coming out of the little holes like an air hockey table and it smelled of delicious mango.
Questions:
1. Why are so many people against fruit in primary? Just because the fruit may ferment out and lose flavor? Or is there more to it...
2. Should I open up fermenter and remove mango pieces (in 4 days now)
3. Should I rack onto MORE mango in secondary?
Thank yinz in advance
I threw in 2 pounds of frozen mango chunks at flameout, and kept in the primary fermenter. I took this advice from Papazian's book, although most people have said do NOT keep fruit in primary. The airlock activity from my Ale Pail was out of control after 24 hours! I could feel the air coming out of the little holes like an air hockey table and it smelled of delicious mango.
Questions:
1. Why are so many people against fruit in primary? Just because the fruit may ferment out and lose flavor? Or is there more to it...
2. Should I open up fermenter and remove mango pieces (in 4 days now)
3. Should I rack onto MORE mango in secondary?
Thank yinz in advance