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Old 07-20-2010, 11:27 PM   #1
sfrice80
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Apr 2010
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Alright, this idea might get some major "bad idea" remarks but hear me out. I brewed a Blueberry Belgian Wit and used 3 lbs of fresh blueberries in my primary and one can of Oregon Blueberry Puree in my secondary. I wanted a blueberry beer comparable to the Wild Blue beer, has a lot of blueberry taste. So I kegged and carbed it and almost any hint of blueberry fermented out, in my opinion.

Since I was pretty disappointed, I threw in 1 jug of blueberry juice into the keg and will let it sit for a few days, in kegerator. So, have you heard of anyone doing this or do you think it's a bad idea? I'm thinking the breweries must do something comparable because it has sooo much blueberry flavor and it doesn't have an artificial taste. Curious to see feedback. Thanks!


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Old 07-21-2010, 01:24 AM   #2
ReverseApacheMaster
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I would assume they use a hell of a lot of blueberries or they add juice post-fermentation and filter the yeast out to prevent further fermentation.



 
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Old 07-21-2010, 01:36 AM   #3
avidhomebrewer
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I do it with every fruit beer that I make. I think what your problem is, seeing as blueberries really don't have a very strong flavor, the subtle flavor compounds ended up leaving the fermenter with the escaping CO2 from primary. That is one main advantage of putting the fruit in the secondary, when the majority of the fermentation is complete. From my experience, depending upon how much fruit I'm adding and what type (juice/puree/whole), I'll add juice/puree a few days before I'm going to package. I've found that I get the most fruit flavor/aroma that way. For whole fruit, I'll add that to primary (about 10# for a typical five gallon batch) and, more than likely, top it off in secondary with either the same juice or puree that I used in primary.

 
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Old 07-21-2010, 04:29 AM   #4
Beernik
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1lb of fruit to 1 gallon beer is my general rule. If I want a lot of flavor, I increase it. And I do it in the secondary only too.

I don't think you have anything to worry about with the juice.

 
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Old 07-22-2010, 12:29 PM   #5
Bizoune
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Did it with a Wit that didn't have enought orangey taste. Added 150mL to the keg. Worked out nicely.

 
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Old 07-22-2010, 01:09 PM   #6
whatsleftofyou
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I did a watermelon wheat where I added watermelon juice to secondary and it turned out great. No worries, you're good. I don't think I'd try to clone Wild Blue, but to each their own.
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Old 07-22-2010, 04:22 PM   #7
sfrice80
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Quote:
Originally Posted by whatsleftofyou View Post
I did a watermelon wheat where I added watermelon juice to secondary and it turned out great. No worries, you're good. I don't think I'd try to clone Wild Blue, but to each their own.
I know no one will believe it, lol, but my girlfriend loves Wild Blue. I didn't try to clone it, just wanted something close to that amount of blueberry taste. I'm actually surprised how many people have added juice post-fermentation. I thought I would catch all types of flack for that!
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Old 07-22-2010, 06:11 PM   #8
Fetus
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Make beer, add 2 ounces of blueberry syrup per glass. Fill glass with beer over syrup. Stir. Enjoy. (or vomit, your choice)

 
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Old 07-24-2010, 07:58 AM   #9
sdhomebrewbro
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Jul 2010
austin,tx
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I"m sooo glad i found this post! I just added 2 qt of pear juice to a dubbel belgian base recipe after primary...no activity yet but its in a very cool air conditioned area so ikm thinking its a slow starter(i hope) my final grav was good i hope it pics up..could it be stuck?just curious.

 
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Old 07-24-2010, 08:06 AM   #10
WAdamC
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You might be better off making malt liquor instead of a Belgian wit. That would get you close to wild blue.



 
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