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Old 03-26-2007, 02:07 PM   #1
1fastdoc
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My blackberry wheat has been fermenting in primary for 8 days now and it's still bubbling away at 3-4 bubbles/minute. The directions state to rack to secondary around days 5-7.

It consists of 6.6 lbs of extract, 2 lbs of amber DME and 5 lbs of blackberries with an OG of 1.065. The frozen berries were added to the cooling wort and transferred into the primary bucket. I used Wyeast 1056 with a 1L starter and it fermented very rapidly, clogging the airlock twice in the first few days.

Let it finish or rack to the carboy, straining out the blackberries?


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Old 03-26-2007, 02:19 PM   #2

Let it finish. What temp is it fermenting at? I found that a few degrees lower fermentation will add days to the primary.
On the other hand, will blackberries add a bitter tannin flavor if left in too long? You don't want regrets later. It will continue to ferment in the secondary.


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Old 03-26-2007, 03:01 PM   #3
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Don't rack until it's finished most of its fermentation. The directions are just guidelines, every beer is different and will need finish in its own time.
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Old 03-26-2007, 03:12 PM   #4
1fastdoc
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temps range 70-73 although the first couple days were spent at 75.

I looked at it again and it's noticeably slowed to about a bubble/minute. I'll rack it tonight.

Now I need to find someway of straining the blackberries. I clogged my racking cane/tube multiple times when putting it in the primary and just finally gave up and dumped it all in. I think I'll go find a mesh tea ball strainer today.

 
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Old 03-26-2007, 04:29 PM   #5
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In my two forays into fruity brews, I added the berries to the secondary. After heating and mashing with a potato masher. It gushed in 3 hours, all that sugar added to all that yeast. But it did take a while for all the sugars to work out of the fruits. But eventually the peels sank, letting me rack to tertiary by keeping the cane up out of the sunken glop. When the cane plugged it's tip, I figured I was DONE.
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Old 03-27-2007, 05:36 AM   #6
1fastdoc
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well, it's in secondary now and still fermenting away although at a pretty slow rate. 7% alc and counting.



 
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