Using fruit in beers...how to??

binabik · Oct 30, 2014

I've never been a big fam of most beers that use fruit (to me they taste like rotting fruit or vegetables when vegetables are used).

My question is, what is the best way to use a fruit for flavoring beer without it tasting off like rotting fruit? Is it better in the boil, primary...?

Thanks for the help.

Epiphanic · Oct 30, 2014

I put fresh fruit in a secondary carboy and then rack the beer on top of it after fermentation is complete.

m_c_zero · Oct 30, 2014

^^^ This. Except I usually use a bucket for secondary as fruit is sometimes a pain in the butt to remove from a carboy.

tgmartin000 · Nov 2, 2014

Big fan of fruit puree in cans. Add to secondary, rack on top for a week or longer, rack to keg.

Dixon9717 · Nov 7, 2014

I use frozen fruit that I partially purée on the bottom of secondary fermentor. Then I use my grain bag on the end of my siphon as a filter when I bottle.

Spartangreen · Nov 10, 2014

5 gallon paint strainer bag in the secondary. I make 2 on a regualr basis a Strawberry and a Raspberry.
Strawberries halved, then frozen. 4lbs for a 5 gallons of beer
Raspberries frozen, 36oz for 5 gallons of beer

Using fruit in beers...how to??

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Using fruit in beers...how to??

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

binabik

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Epiphanic

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