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Old 09-13-2012, 03:41 AM   #1
milsman2
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Aug 2012
Houston, TX
Posts: 34


I currently have a raspberry amber in the primary and it has been there already for a week. I have yet to add the raspberry purée and I also have a chocolate stout in my only other carboy that is coming up on three weeks. Should I just go ahead and add gelatin and raspberry purée in the primary and have minimal splashing or bottle the stout and rack the amber onto purée in a secondary and risk oxidation? I have no way to carbon dioxide purge.

Is there any harm in adding to primary? I'm kind of impatient and ideally I could let the stout age a while in the primary it is in more. If I add the puree will it disrupt any of the fermentation by taking precedence of the alcohol tolerance of the yeast?

 
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Old 09-13-2012, 02:54 PM   #2

Adding fruit puree to the primary (after the first fermentation has died down) is fine. I wouldn't add the gelatin until after the second fermentation is complete.

 
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