why do you add fruit to secondary? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > why do you add fruit to secondary?

Reply
 
Thread Tools
Old 04-26-2011, 06:22 PM   #1
iamatuna
Recipes 
 
Dec 2009
canada, Ontario
Posts: 47


Hey Everyone

Ive been reading thing on fruit beers and other infused beers and everyone seems to say to add the "special ingrediant" in the secondary or at the end of the primary.

I tested it out and it works very well
mango pilsner tastes fantastic.

My only question is........why add it then? does anyone know what it does from say the yeasts perspective? or why the flavour is different when you add to primary?

Cheers

 
Reply With Quote
Old 04-26-2011, 07:43 PM   #2
Reno_eNVy
 
Reno_eNVy's Avatar
Recipes 
 
Oct 2008
Reno, Nevada
Posts: 6,278
Liked 229 Times on 195 Posts


Wow... mango pils sounds absolutely amazing. I'd like to try that, maybe with S-04 for tropical yeast flavors or a hefe yeast to add some banana!

But there are various reasons some people choose to put fruit in the secondary. Personally, I do it because I don't want the fruit to just settle at the bottom in the trub; I was it to be fully available to the yeast. Also, the added trub created from a secondary fermentation can make the primary a hot mess, so I like to rack it over. And finally, the other good reason I can think of at the moment is that racking beer on top of fruit will ensure it mixes well.

But I'm sure others can chime in on other reasons.
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
Reply With Quote
Old 04-27-2011, 01:20 AM   #3
avidhomebrewer
Recipes 
 
Sep 2007
Posts: 2,553
Liked 24 Times on 23 Posts


I think the main reason for adding fruit to the secondary is that the aromas from the fruit are usually somewhat volatile. If you add the fruit to the brew when it is actively fermenting, the escaping co2 will also take some of the fruit aroma with it, resulting in a brew that doesn't have as much fruit aroma/flavor as it could.

 
Reply With Quote
Old 04-27-2011, 01:42 AM   #4
biochemedic
HBT_LIFETIMESUPPORTER.png
 
biochemedic's Avatar
Recipes 
 
Jun 2010
Carnegie, PA
Posts: 2,158
Liked 222 Times on 167 Posts


Reno and avid bring up great points...avid's point is one of the biggest reasons to add later in the process. I like adding to late primary, and to avoid what Reno is mentioning (the mess), I usually add the fruit in a muslin sack or a nylon bag (the muslin sacks are nice b/c you can just chuck them...) By adding in late primary, I get the benefit of the larger amount of active yeast to do their thing on whatever sugars do get added by the fruit, and if I still decide to rack off into a secondary, I can have the secondary do what secondaries are meant to do...clear the beer.
__________________
Packaged: 15 Minute APA, Simple Cyser '14 (Nelson Sauvin Dry Hopped!), Spiced Cider, Spur of the Moment Graff
Primary: Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: Fruitcake Old Ale, Not Just for Breakfast Stout. Otherwise, so many ideas, not enough time to brew them....

 
Reply With Quote
Old 04-27-2011, 01:50 AM   #5
jmhart
Recipes 
 
Aug 2010
Atlanta,GA
Posts: 130

Quote:
Originally Posted by avidhomebrewer View Post
I think the main reason for adding fruit to the secondary is that the aromas from the fruit are usually somewhat volatile. If you add the fruit to the brew when it is actively fermenting, the escaping co2 will also take some of the fruit aroma with it, resulting in a brew that doesn't have as much fruit aroma/flavor as it could.

Dead on here.

Same reason you dry hop after primary as well.

 
Reply With Quote
Old 04-27-2011, 02:49 AM   #6
Homebrewtastic
Recipes 
 
Jun 2009
San Antonio, Texas
Posts: 1,043
Liked 26 Times on 23 Posts


It's also recommended to help prevent any nasty bugs taking hold in your beer. Fruit can be crawling with infectious microbes. An already fermented wort with a strong presence of alcohol helps stave off any infections when you add the fruit.
__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

 
Reply With Quote
Old 04-27-2011, 02:52 AM   #7
trevor_b
Recipes 
 
Mar 2011
Georgetown, TX
Posts: 178
Liked 1 Times on 1 Posts


Quote:
Originally Posted by jmhart View Post
Dead on here.

Same reason you dry hop after primary as well.
After primary as in primary fermentation? Or after switching from your primary to secondary?

I was wondering if you could dry hop or add fruit after fermentation is done, but still using the primary fermenter.

 
Reply With Quote
Old 04-27-2011, 03:16 AM   #8
Chrisl77
Recipes 
 
Mar 2011
Jackson, New Jersey
Posts: 888
Liked 86 Times on 68 Posts


Here is my take on it. Primary = lots of yeast if you put fruit into the primary you will start fermentation again. If you transfer to a secondary after fermentation is done you leave some of the yeast behind. Less yeast means less of the fruit sugars and flavor will get eaten up.

 
Reply With Quote
Old 04-27-2011, 03:43 AM   #9
Homebrewtastic
Recipes 
 
Jun 2009
San Antonio, Texas
Posts: 1,043
Liked 26 Times on 23 Posts


Quote:
Originally Posted by Chrisl77 View Post
Here is my take on it. Primary = lots of yeast if you put fruit into the primary you will start fermentation again. If you transfer to a secondary after fermentation is done you leave some of the yeast behind. Less yeast means less of the fruit sugars and flavor will get eaten up.
Not really. Fructose is 100% fermentable. Even after racking off the cake there's still enough yeast to eat all of that sugar. It won't happen as quickly... but it will happen.
__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

 
Reply With Quote
Old 04-27-2011, 09:48 AM   #10
statseeker
Recipes 
 
Jun 2010
Sacramento
Posts: 481
Liked 15 Times on 13 Posts


I think part of the reason is that adding fruit to the secondary allows you to be able to recover viable yeast from the primary without a bunch of mess and floating fruit to have to contend with. I added some bitter orange peel to the primary and am now regretting it because I really want to get this yeast out of there, but the peel is floating. Just one extra thing I have to do but it is annoying.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My first secondary. I officially HATE secondary DansBrew Fermentation & Yeast 23 01-03-2016 03:24 AM
Issues with fruit beer, cherry wheat, secondary not fermenting after adding cherries sillyburt Fermentation & Yeast 13 08-13-2013 03:56 PM
No fermentation in secondary (with fruit added) bigpal Fermentation & Yeast 6 04-25-2011 06:45 PM
First Fruit and 1 question... KilhavenBrew Fermentation & Yeast 6 04-19-2011 11:16 PM
Fruit Puree' BigGreen Fermentation & Yeast 5 12-17-2010 07:27 PM


Forum Jump