Bobshannon1
Active Member
Hello,
First time posting, new to the site.
I'm brewing an American Apricot Wheat Ale (1st time):
6lb Muntons Wheat Dry Malt Extract
1oz Haullertau
3lb Oregon Apricot Puree
Wyeast 1010 Wheat Ale Yeast
My question or concern is that i added 1/2 of my puree (1.5lb) during the last 5 min of boiling. then I added the other 1.5lb of puree to the primary. I'm concerned that I shouldn't have boiled the puree in my wort. Is this going to throw the flavor off on my beer? Can I salvage it?
~I had the most explosive ferment over the airlock for about the first 36hours... what a mess. I live in AZ so the temp was right around 74-75, I tried to cool, but worried ferment was too hot. First time brewing a wheat, and Extract. I think I'll slow down and start taking some recommended recipes before I continue making my own!
Anything I can do, and please give suggestions on how to properly produce a Apricot Wheat ( I was trying to get something comparable to Pyramid Apricot Ale).
Thanks, and Cheers!
Corona Bob
First time posting, new to the site.
I'm brewing an American Apricot Wheat Ale (1st time):
6lb Muntons Wheat Dry Malt Extract
1oz Haullertau
3lb Oregon Apricot Puree
Wyeast 1010 Wheat Ale Yeast
My question or concern is that i added 1/2 of my puree (1.5lb) during the last 5 min of boiling. then I added the other 1.5lb of puree to the primary. I'm concerned that I shouldn't have boiled the puree in my wort. Is this going to throw the flavor off on my beer? Can I salvage it?
~I had the most explosive ferment over the airlock for about the first 36hours... what a mess. I live in AZ so the temp was right around 74-75, I tried to cool, but worried ferment was too hot. First time brewing a wheat, and Extract. I think I'll slow down and start taking some recommended recipes before I continue making my own!
Anything I can do, and please give suggestions on how to properly produce a Apricot Wheat ( I was trying to get something comparable to Pyramid Apricot Ale).
Thanks, and Cheers!
Corona Bob