So this past summer I tried to brew an apricot black berry wheat ale from extract. Here is the inventory:
-6 lbs. Wheat Malt Syrup
-1 oz. Willamette (60 min)
-1 oz. Cascade (15 min)
-Wyeast #1010 American Wheat Yeast
-3.3 pounds of peal/pitted apricots
-2.25lbs of black berries
I did a full boil so I did about 50% less bettering hops then what was provided in the kit. I moved it to the secondary 9 days after I started and added the fruits into a mesh bag. The fruit stayed in until I bottled 12 dyas later.
I want to try and brew it again because it was pretty good however it was too tart. My thoughts were:
the yeast started breaking down the sugars in the fruits so they were as
the fruit was just too tart?
Next time I am thinking I will use the oregon fruit purees to ensure the fruit is good for brewiwing and not too tart but should I add the fruit at a different time? Some kits I see instructions to add the fruit (pumkin in the case I saw) during the last 10 minutes of the boil?
Should I have used more bittering hops?
So I guess I just need to know what is me or the fruit? or both