Adding Flavors to the Primary??
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lmg95
Well-Known Member
lol... ethyl alcohol. Great user name!
Arkador
Well-Known Member
should be fine with a fruit adition in the primary for a couple days before botling. My kit came with a carboy, and it does make fruit additions nice. I can see them turn white and sink 
Since you asked:
Trub and autolysing yeast can import flavors you probably don't want into your beer, and stirring them up increases that chance. Which is why you're better off racking to a secondary. Make sure to grab a bit of the top of the yeast cake to ferment the sugar from the strawberries.
That being said, your plan of action will most likely work out fine.
Catch-22
Well-Known Member
When I want to do a fruit beer, I will primary until the airlock slows way down and then get two kinds of fruit purees, (dependant on the mood), say apricot and raspberry. I will reduce each amount of puree by half and secondary in two three gal carboys. I generally get tired of the same fruit beer a case and a half in so splitting the batch really works for me. If I'm out of stock on one kind of fruit then I can obviously just enjoy the base beer. I then sterilize heavy duty freezer bags and save the remaining.
knappster
Well-Known Member
Along the same lines, I am considering making a hefeweizen and adding the LD Carlson blackberry fruit extract to it to see how the wife likes it (the only beer she drinks regularly is Leinie's berryweiss). I know it won't be as sweet with the extract, but that might be a good thing.
Anyway, back on topic. With no secondary, would I add the fruit extract into the primary at the beginning of fermentation, after fermentation, or add it to the sugar water during priming?
If the answer is add it to the sugar water, would I add it before boiling or after?
Anyway, back on topic. With no secondary, would I add the fruit extract into the primary at the beginning of fermentation, after fermentation, or add it to the sugar water during priming?
If the answer is add it to the sugar water, would I add it before boiling or after?
Arkador
Well-Known Member
I would add it about 5 days prior to bottling/kegging after fermentation is completed. Also, concider using real fruit.
Catch-22
Well-Known Member
Jamil was just talking about this and stated he adds the fruit puree to primary (he never secondaries) when the airlock has all but subsided. He lets it run, does a Diacetyl rest and then cold crashes.
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