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Old 05-20-2013, 07:05 PM   #1
cjtahoe26
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Jun 2012
Parker, CO
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Hey fellow brewers, need some sounding boards here. My brother in law and I took a swing at some Apricot Ale. We decided to make a big boil (10 gallons) and split it up into two carboys.

Overall Wort- Leftover pulp from Apricot mastication in a grain sock
Carboy 1- We added 3.5 pounds of masticated apricot, added wort in a 6 gallon carboy, pitched and airlocked.
Carboy 2- No fruit, added wort, plan on adding the other 3.5 pounds next week after fermentation has slowed.

So, this morning, Carboy 1 popped its airlock and was furiously foaming. My thought is that there were a lot more fermentables from the apricot than I though despite a relatively middle of the road OG (1.050). Has anyone else had this happen to them before? My logic was to try it both ways and see which tasted better.

I caught it less than 2 hours after it popped off, cleaned the heck out of the neck with sanitizer, racked a gallon off into my modified auxiliary carboy (large growler sanitized) and all is as well as can be. Just hoping no nasties penetrated my batch and am very welcome to advice on fruit beers moving forward.

Thoughts?



 
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Old 05-20-2013, 07:45 PM   #2
PistolsAtDawn
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Apr 2011
Charleston, SC
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Masticated? As in you chewed the apricots and then spat them out?

If you did that, I wouldn't be surprised if you've got infected beer.



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Old 05-20-2013, 08:07 PM   #3
cjtahoe26
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Jun 2012
Parker, CO
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haha, no, with this wise ass

http://thejuiceplanet.com/choosing-a...asticator.html

 
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Old 05-20-2013, 08:13 PM   #4
PistolsAtDawn
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I was not aware that such a contraption exists. Ha ha.

Did you do anything to the outside of the apricots to sanitize them? Or did you perhaps boil them before adding to the fermenter? I don't know that I would rule out an infection just yet.

But I'm not an expert on brewing. I know a bit, but I know that there are also much more knowledgeable members here who probably know exactly what's up.

 
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Old 05-20-2013, 08:26 PM   #5
cjtahoe26
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Jun 2012
Parker, CO
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Yes, I pasteurized them before adding. Added some water and got the juice to a nice rolling boil.

 
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Old 05-20-2013, 08:40 PM   #6
acidrain23
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Nov 2011
Chicago, IL
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Sometimes adding fruit to secondary can kick start a vigorous refermentation. I wouldn't worry! If the yeast are going that crazy, risk of a secondary infection is very low.

 
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Old 05-21-2013, 04:31 PM   #7
cjtahoe26
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Jun 2012
Parker, CO
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Thanks guys

 
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Old 05-21-2013, 11:46 PM   #8
Rideandbrew
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Sep 2012
Chicagoland, Illinois
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Quote:
Originally Posted by PistolsAtDawn View Post
Masticated? As in you chewed the apricots and then spat them out?

If you did that, I wouldn't be surprised if you've got infected beer.
I never masturbated with an apricot,but one time I did penetrate a half eaten,BBQ flavored,rotisserie chicken.

 
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Old 05-21-2013, 11:55 PM   #9
drainbamage
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Quote:
Originally Posted by PistolsAtDawn
Masticated? As in you chewed the apricots and then spat them out?

If you did that, I wouldn't be surprised if you've got infected beer.
Ever heard of chicha? Somehow that works...

The fermentation probably just took off from the extra sugars in the apricots.

 
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Old 05-22-2013, 08:04 PM   #10
PistolsAtDawn
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Apr 2011
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Quote:
Originally Posted by Rideandbrew View Post
I never masturbated with an apricot,but one time I did penetrate a half eaten,BBQ flavored,rotisserie chicken.
How was it for you? Ha ha. I did not need to know this.

Quote:
Originally Posted by drainbamage View Post
Ever heard of chicha? Somehow that works...

The fermentation probably just took off from the extra sugars in the apricots.
I have. I think Dogfish Head may have made one (not available for sale, just for fun). Sam talks about something like that in his Brewing Up A Business book.



 
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