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Old 09-30-2008, 04:10 PM   #1
simcoe4life
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Jan 2007
Posts: 79


Two and a half weeks ago I brewed a sweet stout, O.G. 1.070. It's down to 1.020 and I want to transfer to secondary and put it on cherry puree.

1) Is it too early to do this
2) How long should it stay on the cherry puree

Thanks!

 
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Old 09-30-2008, 10:43 PM   #2
Ice9
 
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Dec 2007
Fort Wayne, IN
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I'm leaving my Spiced Cherry Dubbel on the fruit for a month.
5 Gallons on 6 lbs of fruit. I let mine ferment out for 3 weeks before I racked it onto the fruit.
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Old 10-02-2008, 06:38 AM   #3
scinerd3000
 
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Mar 2008
Milton, De
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i did a rasberry stout and i left it on the fruit for 2 weeks and man did it taste like ****. I did do 1 pound/gal so that also could have been what it was but i would deffinitly recomend tasting it along the way and when it hits that taste your looking for- rack it off. Deffinitly taste it every few days though
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Old 10-03-2008, 02:39 AM   #4
avidhomebrewer
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Sep 2007
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For a fruit beer, I add about 10# of fruit and let it sit for about 2-3 weeks. With the dark grains, they will more than likely over power the subtle taste from the cherries, but it will be a good combination. I have made a cherry porter already and it was very tasty.

 
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Old 10-04-2008, 12:52 AM   #5
Teddi Brewski
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Dec 2007
Tivertown, The Isle of Rhode
Posts: 72

what was your recipe for the stout? I'm looking to do a cherry stout for winter imbibing.
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Old 10-05-2008, 12:25 AM   #6
gmay10
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Feb 2008
Mount Joy
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This turned out awesome and my sour cherry ale turned out even better!

Sour cherry stout
7 lbs John Bull unhopped dark malt
1 lb dried muntons dark malt
1 pound crystal malt
1/2 lb black patent malt
1/2 lb roasted malt

1 oz Galena 10.1%
.5 oz nugget 11.2%- both added @60 min

.5 Mt Hood @ 15 min
O.G.- 1.061
irish ale yeast wlp 004

Put 5 lbs of sour cherries into secondary and then racked on top of it. Put into tertiary and let sit for about 1-2 months

 
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Old 10-13-2008, 09:35 PM   #7
MauiMaltMan
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Oct 2008
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Two weeks on fruit is a good starting point. However, it'll vary from yeast strains, diff temps, desired flavor, etc.

Word of warning: use a terticiary (after secondary) fermenter (clearing tub) so that you don't get gushers/bombs when puttting fruit on secondary.


-May the Yeast be With You

 
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