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Old 01-16-2013, 01:55 AM   #11
zzARzz
 
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Quote:
Originally Posted by BlackAtack View Post
Another question, it's actually a two parter. The first time I tried brewing with fruit/berries (used raspberries) I did the boiling thing and I THINK I messed it up. I know that a vodka soak does the trick too, but do I still need to do any of the sanitizing treatments (freezing, boiling, soaking) if I'm just going to add them to my secondary anyway?
There's a BYO article on adding fruit that I've used in the past and it answered many of the same questions I had here.

 
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Old 01-27-2013, 04:33 AM   #12
501irishred
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subscribed.... Saw this one fermenting away in the "show us your fermenter" thread, and am really interested in seeing how it turns out! The concept sounds great!

 
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Old 01-27-2013, 05:06 AM   #13
TahoeRy
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If you do add the fruit, never boil it - ever. If you do you will extract lots of astringent and harsh flavors from it. I learned that the hard way. Add the to the secondary and either pasteurize them as mentioned above or freeze them to kill any bacteria. Add them to the secondary.

 
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Old 01-28-2013, 06:23 AM   #14
BlackAtack
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Quote:
Originally Posted by TahoeRy View Post
If you do add the fruit, never boil it - ever. If you do you will extract lots of astringent and harsh flavors from it. I learned that the hard way. Add the to the secondary and either pasteurize them as mentioned above or freeze them to kill any bacteria. Add them to the secondary.
I didn't actually boil them I froze them and then headed them to about 170-180 for about 15 minutes or so.

 
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Old 01-29-2013, 05:52 PM   #15
TahoeRy
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The heating of the fruit is what causes those off flavors from what I understand. When I brew my raspberry nut brown next I'm just going to smash the berries up a bit then freeze. Then I'm just going to add them to the secondary. I spoke to a brewer at at brew fest in Colorado a couple years back and he had an excellent raspberry brown. He is the one who told me to never heat the fruit.

 
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Old 01-30-2013, 11:39 PM   #16
BlackAtack
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I was told by most to heat it. It was was pain though, so I'll have to try this method next time. Is it better to smash then freeze or freeze then smash? Or does it not matter if you don't heat them? I didn't put them in the secondary because I didn't want the sugars in the blueberries to re-activate the yeast and blow over.

 
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Old 01-31-2013, 04:28 AM   #17
TahoeRy
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It doesn't matter when you smash them. This will help the berries start to break down, get the juices going and provide more surface area. You will get a little bit more out of your yeast but wont cause any blow over. Just make sure your primary is done and yeast is settled prior to racking to secondary. I am sure there are other methods, but after completely ruining a beer by cooking my raspberries in the wort, I will never heat them again. Also, raspberries are the only berry I have worked with so others might be different. Seems to make since with all fruit though. I think it might just breakdown to "cold-extraction" vs "hot-extraction" depending on what you want to impart to your recipe. You can get more bitterness and sourness out of cooking them and more sweetness out of lower temps.

 
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Old 01-31-2013, 02:08 PM   #18
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I'll be doing up a RIS in the next month and plan to rack it off to 5 seperate 1 gallon carboys and then will have 1 gal of blueberry, strawberry, banana, cherry and jalepeno. Bazinga

Frozen fruit all gently smashed an thrown into secondary for 2 weeks. 1/2lb of fruit per gallon.
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Beer Primary - Butthead Belgian
Beer Secondary - Belgian Tripel

Bottled - Big Breakfast Stout - Belgian IPA - Butthead Belgian White - Redneck Red - Moose Drool - Dirty Dubbel

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Bottled - Strawberry Trainwreck - Orange Spice - Blueberry Trainwreck

 
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Old 04-24-2013, 01:17 AM   #19
BlackAtack
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I'm hoping to bottle my blueberry Brew this weekend or something this week if I get home from work early enough. It's been stewing for awhile and I still haven't posted the recipe. I'll get to both soon though. Right now though, I'm working on a vanilla honey wheat that will hopefully be ready for summer.

Primary: Summer Solstice Ale (will post this delicious recipe)
Secondary: Blueberry
Bottled: Gingerbread Stout, Fireside Winter Warmer
Next Up: Vanilla Honey Wheat

 
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Old 06-05-2013, 10:33 PM   #20
BlackAtack
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Blueberry Stout Recipe

• 4 oz Chocolate Malt
• 12 oz Roasted Barley
• 1.1 oz Wheat Extract
• 7.5lbs Briess Light Malt
• 9 lbs Blueberries
• 1 oz Nugget
• Safale s-04

What I did for the brew was steep the grains for 30 minutes, then removed the pot from the heat and stirred in the extracts and malts, brought that to a boil and added the hops half an hour in and boiled that for another half an hour. I put my prepared blueberries (I can explain the method I use for prepping fruits if you don't know) in my fermenter VERY CAREFULLY! I had a rushed start and splattered blueberry juice everywhere! Once the blueberries were in the fermenter, I added my cooled wort in, aggregated it and pitched the yeast.

Fermenting timeline? I let it sit in the primary for about 4 weeks and the secondary for about 2 months, mainly because I never had time to rack it, but I also knew it'd make it better.

Try it out. If you make any mods to it that worked out well too, I'd love to hear. I tried adding a picture, but the app won't seem to allow it right now, sorry.

Primary: Vanilla Honey Wheat
Secondary: Summer Solstice Ale (being re-re-vistited for a July 4th party, this will be my first kegged beer)
Bottled: Blueberry Stout, Gingerbread Stout, Fireside Winter Warmer (Gingerbread and Fireside are being saved for the holidays)
Upcoming: Pineapple Saison
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