Home Brew Forums > Home Brewing Beer > General Techniques > Secondary fermentation with raspberries
Reply
 
Thread Tools
Old 09-24-2012, 04:59 PM   #1
LukeGil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 7
Default Secondary fermentation with raspberries

So, I'm makin a raspberry wheat, American style, and I was going to get about 2-3 lbs of fresh raspberries to put in the secondary fermenter. The question is if I should leave them as is when I put them in or crush them first?


LukeGil is offline
 
Reply With Quote
Old 09-24-2012, 05:10 PM   #2
Lgaddy44
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Lgaddy44's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Frederick, MD, MD
Posts: 335
Liked 36 Times on 29 Posts
Likes Given: 5

Default

I've done this but I froze the raspberries, then thaw them out before you rack on top. No need to crush them up, as the freezing/thawing process opens them right up.

I've also used up to 6 lbs or so with a 5 gal batch. Good stuff!


__________________
GO BLUE!!

Maverick Moon Miner Brewing
Lgaddy44 is offline
 
Reply With Quote
Old 09-24-2012, 06:59 PM   #3
LukeGil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 7
Default

Word! I'll keep that in mind to use more raspberries. Thanks. What about adding the berries to the end of the boil?
LukeGil is offline
 
Reply With Quote
Old 09-24-2012, 08:02 PM   #4
Lgaddy44
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Lgaddy44's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Frederick, MD, MD
Posts: 335
Liked 36 Times on 29 Posts
Likes Given: 5

Default

I cant say that I've tried that. Don't take my word as the gospel, but I dont think that would be as beneficial for flavoring purposes as utilizing them in the secondary.
__________________
GO BLUE!!

Maverick Moon Miner Brewing
Lgaddy44 is offline
 
Reply With Quote
Old 09-25-2012, 04:01 PM   #5
LukeGil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 7
Default

Quote:
Originally Posted by Lgaddy44
I cant say that I've tried that. Don't take my word as the gospel, but I dont think that would be as beneficial for flavoring purposes as utilizing them in the secondary.
That's what I thought. I did some research and some people put the fruit in at the end of the boil. Others were concerned about additional fermentation from the sugars of the fruit giving the beer a "wine" flavor. I can see that happening in the primary and not so much in the secondary. I'll let you know how it turns out putting the berries in the secondary. Thanks!
LukeGil is offline
 
Reply With Quote
Old 09-25-2012, 04:34 PM   #6
pcollins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Cambridge, ON
Posts: 564
Liked 30 Times on 28 Posts
Likes Given: 45

Default

Berries in secondary. Berries in the boil will create pectin and you'll have a lovely beer berry jam. LOL

I usually just make a puree with them with a hand blender and then heat them up to pasteurize them. Put them in the carboy and rack on top of them. To be honest, I've never used more than 1 1/2 lbs of Raspberries and the flavour is fine.
pcollins is offline
 
Reply With Quote
Old 09-26-2012, 02:49 AM   #7
LukeGil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 7
Default

Nice! I'll try to avoid making beer berry jam!

Thanks for the input.
LukeGil is offline
 
Reply With Quote
Old 09-27-2012, 09:08 PM   #8
LukeGil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 7
Default

Quote:
Originally Posted by pcollins
Berries in secondary. Berries in the boil will create pectin and you'll have a lovely beer berry jam. LOL

I usually just make a puree with them with a hand blender and then heat them up to pasteurize them. Put them in the carboy and rack on top of them. To be honest, I've never used more than 1 1/2 lbs of Raspberries and the flavour is fine.
How long did you leave it in the secondary?
LukeGil is offline
 
Reply With Quote
Old 09-27-2012, 09:24 PM   #9
pcollins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Cambridge, ON
Posts: 564
Liked 30 Times on 28 Posts
Likes Given: 45

Default

I leave it in only for a week or so.
pcollins is offline
 
Reply With Quote
Old 09-28-2012, 12:48 AM   #10
ArcLight
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Millburn, NJ
Posts: 1,286
Liked 103 Times on 82 Posts
Likes Given: 101

Default

I have used Raspberries (canned - pasturized) in the secondary, and it came out great.
I first put them in the blender to increase surface area, and make it easier for the yeast to get to them.
It added a nice aroma, and a subtle taste - very nice.

No harm in leaving it for more than a week, say two weeks.


ArcLight is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS