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Old 07-29-2010, 03:11 PM   #1
wheatie
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Jul 2010
MI
Posts: 19


I don't have a particular fruit in mind, thinking along the lines of a berry of some kind. When should I add it? Should it be fresh? Frozen? An extract? I don't want an overpowering fruit flavor...just a little hint of it would be good.

Also, the dude at our local brew supply shop said that a Hefe doesn't need to go into the secondary...a week, a little more in the primary then bottle. If that's the case, when would I add the fruit?

Thanks so much!

 
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Old 07-29-2010, 03:26 PM   #2
wyzazz
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Aug 2009
Atwater, OH
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I did navel oranges in my most recent Hefeweizen and it turned out GREAT! I used 4 oranges and 1/2 of the orange zest (no white pith) in the primary. I steeped it in 140F water for 20 mins. Then added to primary right after pitching yeast and aerating in a nylon paint strainer bag.

To answer your question about secondary's, I don't use them for any of my beers unless I'm bulk aging or oaking a beer. I went 2 weeks in primary for this one and then kegged and force carbed.
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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)

 
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Old 07-29-2010, 03:43 PM   #3
TipsyDragon
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Mar 2009
California
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you should add the fruit after primary fermentation is over. allot of people add it in a secondary to preserver the taste and aroma of the fruit. you should buy them fresh then mash them up and stick them in the freezer. this will break up the cells and give the yeast better access to the juice. extracts can taste artificial in a beer once the yeast eat the sugars.

as far as secondaries go they are completely by preference. IMO you could just add any secondary time to the primary and get just as good results. typically i leave the beer in the primary for 3 weeks then bottle.

 
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Old 07-29-2010, 08:25 PM   #4
Solaris79
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Jun 2010
Des Moines
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I prefer the turning fresh fruit into puree for sanitation purposes, then adding to secondary. Check out the Jamil show podcast on the Brewing Network regarding fruit beers. It's very educational and will discuss the different techniques you can use. Also discusses the results of whole fruit vs purée vs extract.

 
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Old 07-30-2010, 01:20 PM   #5

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Originally Posted by TipsyDragon View Post
you should add the fruit after primary fermentation is over. allot of people add it in a secondary to preserver the taste and aroma of the fruit. you should buy them fresh then mash them up and stick them in the freezer. this will break up the cells and give the yeast better access to the juice. extracts can taste artificial in a beer once the yeast eat the sugars.

as far as secondaries go they are completely by preference. IMO you could just add any secondary time to the primary and get just as good results. typically i leave the beer in the primary for 3 weeks then bottle.
Quick question; if you stick with just keeping your brew in the primary for three weeks (as I do), when would you add the fruit? Do you wait a week, or just add it right away?

 
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Old 07-30-2010, 01:23 PM   #6
wyzazz
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Aug 2009
Atwater, OH
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Originally Posted by CrookedTail View Post
Quick question; if you stick with just keeping your brew in the primary for three weeks (as I do), when would you add the fruit? Do you wait a week, or just add it right away?
Typically you wait until active fermentation is over, usually it's finished within a week. (let the krausen settle) I added my oranges and zest at the beginning because that's what the recipe called for.
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Originally Posted by Revvy View Post
And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)

 
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Old 07-30-2010, 01:57 PM   #7

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Originally Posted by wyzazz View Post
Typically you wait until active fermentation is over, usually it's finished within a week. (let the krausen settle) I added my oranges and zest at the beginning because that's what the recipe called for.
Ok cool. I'm looking to brew a similar hefeweizen (except with clementines) in about a week or so. I'm also looking to brew an apple spice brown ale for the Fall, so I want to use the correct method for both.

 
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Old 07-30-2010, 02:44 PM   #8
wheatie
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Jul 2010
MI
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Thanks for the replies! Still don't know what I'm gonna do. Berries sound good, oranges/clementines sound good too! Also may leave as is, since I've never brewed a hefe before. Wishing I had yet another carboy so I could do a half plain, half fruit batch to see what I prefer. I know I'll like a little fruit, but not sure about the hubby. (Of course we'll both pretty much drink anything that resembles beer, sooooo)

This one is specifically *my* batch though, so I may just do fruit afterall.

 
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Old 07-30-2010, 03:12 PM   #9
TipsyDragon
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Mar 2009
California
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Quote:
Originally Posted by CrookedTail View Post
Quick question; if you stick with just keeping your brew in the primary for three weeks (as I do), when would you add the fruit? Do you wait a week, or just add it right away?
like i said when primary fermentation is over.

 
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Old 07-30-2010, 03:21 PM   #10
CrookedTail
 
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Quote:
Originally Posted by wheatie View Post
Thanks for the replies! Still don't know what I'm gonna do. Berries sound good, oranges/clementines sound good too! Also may leave as is, since I've never brewed a hefe before. Wishing I had yet another carboy so I could do a half plain, half fruit batch to see what I prefer. I know I'll like a little fruit, but not sure about the hubby. (Of course we'll both pretty much drink anything that resembles beer, sooooo)

This one is specifically *my* batch though, so I may just do fruit afterall.
Either way it should come out good. Hefe's are great, and pretty easy to brew. Just make sure you get a quality yeast strain.

 
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