Hey fellow brewers, need some sounding boards here. My brother in law and I took a swing at some Apricot Ale. We decided to make a big boil (10 gallons) and split it up into two carboys.
Overall Wort- Leftover pulp from Apricot mastication in a grain sock
Carboy 1- We added 3.5 pounds of masticated apricot, added wort in a 6 gallon carboy, pitched and airlocked.
Carboy 2- No fruit, added wort, plan on adding the other 3.5 pounds next week after fermentation has slowed.
So, this morning, Carboy 1 popped its airlock and was furiously foaming. My thought is that there were a lot more fermentables from the apricot than I though despite a relatively middle of the road OG (1.050). Has anyone else had this happen to them before? My logic was to try it both ways and see which tasted better.
I caught it less than 2 hours after it popped off, cleaned the heck out of the neck with sanitizer, racked a gallon off into my modified auxiliary carboy (large growler sanitized) and all is as well as can be. Just hoping no nasties penetrated my batch and am very welcome to advice on fruit beers moving forward.
Thoughts?
Overall Wort- Leftover pulp from Apricot mastication in a grain sock
Carboy 1- We added 3.5 pounds of masticated apricot, added wort in a 6 gallon carboy, pitched and airlocked.
Carboy 2- No fruit, added wort, plan on adding the other 3.5 pounds next week after fermentation has slowed.
So, this morning, Carboy 1 popped its airlock and was furiously foaming. My thought is that there were a lot more fermentables from the apricot than I though despite a relatively middle of the road OG (1.050). Has anyone else had this happen to them before? My logic was to try it both ways and see which tasted better.
I caught it less than 2 hours after it popped off, cleaned the heck out of the neck with sanitizer, racked a gallon off into my modified auxiliary carboy (large growler sanitized) and all is as well as can be. Just hoping no nasties penetrated my batch and am very welcome to advice on fruit beers moving forward.
Thoughts?