Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Home Brewing Beer > General Techniques > best way to add fruit to secondary
Reply
 
Thread Tools
Old 08-20-2013, 04:32 PM   #1
Geosomin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Saskatoon, Saskatchewan
Posts: 40
Default best way to add fruit to secondary

I've only made one fruit beer in the past which turned out well where I added the fruit to the hot wort. I've read the fruit flavour is more pronounced if you add it to the secondary, so I was thinking of thawing my frozen berries and adding it to my beer which has been fermenting with an ale yeast (and not a lot of krausen) for 5 days. I can't decide if I should boil or heat the fruit to near boil and then just strain the juice into the beer or add the fruit in a mesh bag to the beer after thawing in the pail it's in (I don't have another brew pail and don't want to fish berries out of my carbuoy).
I'm thinking the strained/pasteurized fruit should be OK...I expect a second fermentation (last batch I did the lid blew off the pail!) and have pectinase to cut back the hazing. Just wondering if you all had any advice - I dont' want to contaminate my beer...


Geosomin is offline
 
Reply With Quote
Old 08-21-2013, 03:25 AM   #2
Atvar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Southwestern PA
Posts: 116
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Two years ago I made a black raspberry wheat. Not sure about the details anymore, but I believe I just threw them in a carboy secondary no bag, no pasteurization. Notes simply say "took forever to thaw and add to carboy." At 1 lb/gal in a 6lb 2-row and 3lb wheat batch, it ended up with lots of flavor but bone dry.

I just tried to remake this with the addition of 1lb crystal 60L and ~0.7 lb/gal black raspberries. This time I set the frozen bag out for ~4h, then placed them in a nylon bag and racked the beer onto them in another bucket. The berries thawed a bit but still pretty frozen. I'm hoping the 5.5 gal beer at 70F was enough to keep the yeast warm, and I pulled some extra yeast trub to help as well. I'll check it and hopefully bottle in the next day or two.


Atvar is offline
 
Reply With Quote
Old 08-21-2013, 03:27 AM   #3
Bluelinebrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bluelinebrewer's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Missouri
Posts: 531
Liked 14 Times on 11 Posts
Likes Given: 2

Default

When I make my strawberry blonde, I just add the frozen strawberries, still frozen, to the secondary and rack on top of them. Never had an issue with an infection.
__________________
"I buried my loneliness in her for the night and left with new symptoms no antidepressant could cure." DKM


http://www.bluelinebrewer.com


Like my page on Facebook!
Bluelinebrewer is offline
 
Reply With Quote
Old 08-21-2013, 05:51 AM   #4
adiochiro3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Dublin, CA
Posts: 580
Liked 178 Times on 101 Posts
Likes Given: 99

Default

I pasteurized my peach puree and dropped it right into my primary ferementer after the first 3 days of fermentation. Continued to 2 weeks in primary and bottled. Turned out great. Just make sure to tie a hops bag to the out-flow end of your siphon hose to strain out the chunks as you move it into your bottling bucket or keg.
__________________
James
adiochiro3 is online now
 
Reply With Quote
Old 08-22-2013, 12:17 PM   #5
Geosomin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Saskatoon, Saskatchewan
Posts: 40
Default

Well, last night I racked the beer 5 days brewed onto 6 lb half thawed strawberries in a brew pail after mashing the fruit a bit with a potato masher. With the fruit in the pail it was a perfect fit with me leaving the last inch of sludge behind. Put in a blow off tube just in case and will leave that for a week or so. Should I bother with pectinase now or wait a few days?? I am wondering if I will need it since I didn't heat the fruit, but more importantly should I rack it again to a carbuoy in a week or so or just leave it be and pop an airlock on?
Geosomin is offline
 
Reply With Quote
Old 08-22-2013, 03:42 PM   #6
Bluelinebrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bluelinebrewer's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Missouri
Posts: 531
Liked 14 Times on 11 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Geosomin View Post
Well, last night I racked the beer 5 days brewed onto 6 lb half thawed strawberries in a brew pail after mashing the fruit a bit with a potato masher. With the fruit in the pail it was a perfect fit with me leaving the last inch of sludge behind. Put in a blow off tube just in case and will leave that for a week or so. Should I bother with pectinase now or wait a few days?? I am wondering if I will need it since I didn't heat the fruit, but more importantly should I rack it again to a carbuoy in a week or so or just leave it be and pop an airlock on?
I've made many a batch of strawberry beer, using frozen berries, and never used pectinase (not even sure what that is) and my beer always comes out crystal clear. The only fining I use is gelatin. I'd say you're good to go!
__________________
"I buried my loneliness in her for the night and left with new symptoms no antidepressant could cure." DKM


http://www.bluelinebrewer.com


Like my page on Facebook!
Bluelinebrewer is offline
 
Reply With Quote
Old 08-22-2013, 07:52 PM   #7
Geosomin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Saskatoon, Saskatchewan
Posts: 40
Default

From what I understand pectinase helps dissolve the pectin produced by heating some fruits and helps clarify wines and beer. I've used it in malomels and wines and gotten nice clear product. I think I'll just leave the beer and fruit it be in the pail and pop on an airlock once it's done with any new krausen. Then I can rack it over to a carbuoy in a few weeks to let it clear and settle out a bit and get rid of the worst of the fruit before bottling in a few more weeks. Thanks everyone
Geosomin is offline
 
Reply With Quote
Old 08-22-2013, 07:55 PM   #8
Dolomieu
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dolomieu's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Columbus, Ohio
Posts: 873
Liked 76 Times on 66 Posts
Likes Given: 144

Default

pectinase sounds like an enzyme
__________________
Draft beer, Not me!!! - Belching Penguin
Dolomieu is offline
 
Reply With Quote
Old 08-22-2013, 07:59 PM   #9
butterpants
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
butterpants's Avatar
Recipes 
 
Join Date: Apr 2013
Location: , Colorado
Posts: 1,080
Liked 107 Times on 93 Posts
Likes Given: 48

Default

Quote:
Originally Posted by Dolomieu View Post
pectinase sounds like an enzyme
anything ending in - ase is 99% of the time an enzyme. and the root of the word, pectin is its substrate
butterpants is offline
 
Reply With Quote
Old 08-28-2013, 10:57 PM   #10
Geosomin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Saskatoon, Saskatchewan
Posts: 40
Default

Just curious -after a few weeks with the fruit should I rack it again from the pail off into a carbuoy to clear or just bottle it? It hasn't foamed up as much as last time at all...I would think it would benefit from a bit of aging, but what do I know?


Geosomin is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
adding fruit and or fruit juice to the secondary deanocamino General Techniques 1 02-12-2015 11:16 PM
Adding fruit to secondary, how to sanitize the fruit? 32indian General Techniques 131 11-08-2014 06:37 PM
Add fruit to primary or rack beer on top of fruit in secondary nate_ive General Techniques 71 05-28-2014 03:47 AM
adding fruit Oregon fruit puree to secondary ferment ikobrew47 Beginners Beer Brewing Forum 6 04-19-2013 08:03 PM
Fruit in secondary--rotting fruit? Q2XL Mead Forum 1 07-12-2010 08:25 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS