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Old 08-08-2013, 09:10 PM   #1
CCMuggs13
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I am starting to think about what I want to do for my second brew and I was considering trying to do a fruit beer for my drinking buddy who loves mangoes. From reading it seems most people add the fruit to their secondary and rack on top of it.

I have 2 6.5 gallon buckets: my primary fermenter and my bottling bucket. I had considered doing primary in my bottling bucket, secondary in my other one and then back to the bottling bucket for bottling. Someone pointed out that this would normally be a bad idea because the bucket has too much head space for a 5 gallon brew and I would lose the CO2 blanket in the secondary, but what about if adding fruit? I assume the sugars from the fruit would cause further fermentation to occur giving me another CO2 blanket in the secondary. Does this sound right? What do you guys think? Or would I be better off trying to add it after the boil before the yeast and no secondary? Or should I avoid fruit beer altogether until I have some more experience and equipment?

 
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Old 08-08-2013, 10:15 PM   #2
cavemanbrews
 
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I would get a 5 gallon carboy but it might be okay to ferment for say two weeks then pasteurize your fruit or add the canned stuff which is good to go and gently pour it into your primary and give it at least another two weeks then bottle. Yes you should get a secondary fermentation when adding the fruit especially if it’s pureed.

 
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Old 08-08-2013, 11:49 PM   #3
CCMuggs13
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Quote:
Originally Posted by cavemanbrews
I would get a 5 gallon carboy but it might be okay to ferment for say two weeks then pasteurize your fruit or add the canned stuff which is good to go and gently pour it into your primary and give it at least another two weeks then bottle. Yes you should get a secondary fermentation when adding the fruit especially if it’s pureed.
So are you saying I should just add it to the primary after a couple weeks and leave it in the primary or rack it into my second bucket? Assuming I do not get a carboy that is...

 
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Old 08-09-2013, 01:58 AM   #4
beerclone
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I just bottled a raspberry wheat tonite. I added the fruit to the primary and let it set for a couple weeks then checked gravity. Still had a nice fruit flavor but not overwhelming at bottling.

 
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Old 08-09-2013, 02:37 AM   #5
wfowlks
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I just did a honey mango blonde ale and it came out great. Added honey and mango to secondary. The head space shouldn't be too much of a problem as long as the transfer is not too turbulent there will be cO2 that is suspended in the beer and will be released once you transfer so it should give you extra room. I used a 6.5 for secondary and didn't have any problems

 
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Old 08-09-2013, 03:03 AM   #6
cavemanbrews
 
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Quote:
Originally Posted by wfowlks View Post
I just did a honey mango blonde ale and it came out great. Added honey and mango to secondary. The head space shouldn't be too much of a problem as long as the transfer is not too turbulent there will be cO2 that is suspended in the beer and will be released once you transfer so it should give you extra room. I used a 6.5 for secondary and didn't have any problems
Okay so you went from one bucket to another? sounds like you will be okay then CCMuggs!

 
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Old 08-09-2013, 03:31 AM   #7
wfowlks
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Yes, I transferred it from one 6.5 to a second one. Also I used the dole fresh frozen mango and dipped it in star-San then put it in a food processor and then thinly sliced it so that I could put a strainer on the siphon and not get sediment. Also be sure to taste the mango before you use it. Some of the stuff out there is not very good. But it is also mango season so you could just use fresh and shave it.

 
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Old 08-09-2013, 03:32 AM   #8
CCMuggs13
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Cool thanks for the responses guys!

 
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Old 08-09-2013, 03:39 AM   #9
CCMuggs13
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Quote:
Originally Posted by wfowlks
I just did a honey mango blonde ale and it came out great.
Any chance you have that recipe on hand? That sounds pretty delicious

 
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Old 08-09-2013, 11:55 AM   #10
wfowlks
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Are you doing all grain or extract? Mine was all grain but I can convert it for you if you'd like

 
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