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Old 07-19-2012, 05:36 PM   #51
archer75
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Quote:
Originally Posted by FlyDoctor View Post
Do you mean you added it to the secondary or did you really add it to the primary? My understanding would be that adding it to the primary will drive of a lot of the aroma due to CO2 escaping, whereas adding in secondary preserves this.

Thanks for your help.
Yes, the primary. Co2 will escape in the secondary as well as there is an airlock on the carboy.



 
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Old 07-19-2012, 05:48 PM   #52
azscoob
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Quote:
Originally Posted by archer75

Yes, the primary. Co2 will escape in the secondary as well as there is an airlock on the carboy.
Fermentation is not very vigorous in secondary so more of the subtle flavors and aroma seem to be retained by going secondary with the fruit


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Old 07-20-2012, 11:05 AM   #53
FlyDoctor
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Quote:
Originally Posted by azscoob View Post
Fermentation is not very vigorous in secondary so more of the subtle flavors and aroma seem to be retained by going secondary with the fruit
Thanks Azscoob - this was my impression from reading. Have you ever tried the puree?

 
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Old 07-20-2012, 01:01 PM   #54
archer75
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Well all I can tell you is myself and a friend both made ruby clones that were spot in with using the raspberries in the primary. My friend made an apricot ale with the puree in the primary as well and it came out good with a nice little bit of the apricot sweetness coming through and not being overpowering.

Both my buddies made a strawberry and blackberry wheat beers with frozen berries in the primary and both turned out great.

Now with my blueberry I got nothing for flavor or aroma so next time i'll try that in the secondary.

 
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Old 07-20-2012, 01:29 PM   #55
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Rasberries are such strong flavor contributors, that I wonder if relatively less flavor is needed to get the desired effect. Blueberries are pretty muted fruits, I bet it just takes more to get what you need.

In any case, I'm going to try it with the puree and I'll report back.

 
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Old 11-21-2012, 08:45 AM   #56
kmac666
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Jan 2011
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We have a bunch of frozen fresh berries left over from the summer and gonna brew this up - I know not the ideal season but what the hell that's what makes home brewing fun, we can do whatever we want. Anyone have pics of finished product?? Any thoughts?

 
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Old 11-22-2012, 08:34 AM   #57
azscoob
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We have a bunch of frozen fresh berries left over from the summer and gonna brew this up - I know not the ideal season but what the hell that's what makes home brewing fun, we can do whatever we want. Anyone have pics of finished product?? Any thoughts?
Cripes! I just kicked a keg a couple weeks ago, I never think to take pics, I may have a bottle reserved that I can snap a pic of and post up.
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Old 11-27-2012, 04:49 AM   #58
mcgearybrewing
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Just throwing out some info here, blueberries have almost no flavor, even when eating them they ar dull. So one would need a massive amount of fruit to get any noticeable flavor, but it's going to dissipate rather quickly. Now as far as finished flavor even the best commercial examples do not carry a lot of flavor but they have aroma. To achieve this use the berries as everyone had been
using but in the secondary, and right before kegging or bottling use a fruit extact. Use in moderation as it will add flavor not just aroma. Look at commercial beers, clear but a big blast of blueberry aroma, just not a lot of flavor. Wachusette uses up to 762 lbs. of fruit in their batches. Good luck brewing and I hope this helps a little bit.
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Old 02-15-2013, 05:35 AM   #59
Leisure Master
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After a few days on the fruit.
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Old 02-17-2013, 06:42 AM   #60
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After a few days on the fruit.
That's a damn pretty looking brew... I want a pint myself!!!!


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