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Old 07-28-2012, 12:46 AM   #1
branding-iron316
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Feb 2012
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How many lbs of blueberries should I put in the secondary of my wheat beer base? I have a 6 lb can from the home brew store but think 6 lbs is too much. Thoughts???

 
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Old 07-28-2012, 02:30 PM   #2

The fermentation will kick back up and you will lose quite a bit of the blueberry flavor and aroma. Two suggestions - 1) look in the recipe database here on HBT under fruit beers and see what others have done and 2) get a copy of Radical Brewing, he talks a lot about fruit beers. To me, six pounds doesn't sound like too much. Good luck!

 
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Old 07-28-2012, 05:09 PM   #3
Johnnyhitch1
 
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1 pound of fruit per gallon of wort will give a noticeable fruity flavor. 6 pds sounds perfect
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Old 07-28-2012, 07:26 PM   #4
branding-iron316
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Feb 2012
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Ok now a stupid question but it is not my first and it won't be my last: my secondary I typically do in a glass Carboy. Ok to do with the blueberries or is it better to put in plastic bucket again? Once beer is syphoned in, stir to mix in blueberries??

 
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Old 07-28-2012, 09:26 PM   #5
branding-iron316
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Glass secondary with blueberries or back in the primary after cleaning out?

 
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Old 07-28-2012, 10:37 PM   #7
branding-iron316
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Last dumb question blueberries in first then beer. Stir together?

 
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Old 07-29-2012, 12:14 AM   #8
bleme
 
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Put the fruit in first, then rack the beer on top of it. No stirring.

I used 3 lbs in 3 gallons on mine. Everyone liked it and it had a noticeable fruit flavor, but nobody could tell it was blueberries. Depending on how much blueberry flavor you want, you could use up to 10 pounds of blueberries. They have a much more mild flavor than most fruits. You could also use your 6 pounds of fruit and 3 ounces of extract flavoring. I've read on other threads that using the extract with real fruit gives a better rounded flavor. FWIW, Seadog BluePaw uses all extract.

 
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Old 07-29-2012, 12:17 AM   #9
bleme
 
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Also make sure your fruit is well pulverized. If that is 6 pounds of purée, that is fine. If it is whole fruit, freeze it, thaw it, and blender it. If it is a can, you can dump that right in. If you are making your own purée, you need to sterilize it somehow. I heated mine to 160F for 10 minutes and chilled.

 
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Old 07-29-2012, 12:24 AM   #10
branding-iron316
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Feb 2012
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Great points! I will check out the status of the 6 lb can after the primary is done

 
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