Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Oregon Fruit Puree...
Reply
 
Thread Tools
Old 11-19-2008, 11:11 PM   #1
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default Oregon Fruit Puree...

I'm doing a raspberry stout next time around, and am going to use a can of the Oregon puree. So I was thinking about 3 weeks in the primary to let it totally ferment and condition a bit, then racking to a 5 gallon carboy on top of the puree for 2 weeks. Sound gravy?


__________________
Back to brewing! It's been too long!!
Pelikan is offline
 
Reply With Quote
Old 11-19-2008, 11:13 PM   #2
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,940
Liked 48 Times on 41 Posts
Likes Given: 6

Default

When I used it....I dumped it into the primary after the second day. Then racked to let it clear...it makes quite a hazy mess.


__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote
Old 11-20-2008, 02:22 AM   #3
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default

I'm doing a stout, so I guess that doesn't much matter (hopefully, anyhow). Did you see any notable or vigorous secondary fermentation after adding the puree?
__________________
Back to brewing! It's been too long!!

Pelikan is offline
 
Reply With Quote
Old 11-20-2008, 04:00 PM   #4
CBBaron
Feedback Score: 0 reviews
 
CBBaron's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Cleveland
Posts: 2,787
Liked 7 Times on 5 Posts

Default

I think you will need to rack to a different container after the puree is added. Fruit can leave quite a mess in the fermenter and can be tricky to siphon away from. Adding it late in the primary is probably your bet bet or plan on a tertiary.

Having fruit haze in a stout will affect the flavors of the stout, in particular the stability of the beer for storage.
Craig
CBBaron is offline
 
Reply With Quote
Old 11-20-2008, 04:09 PM   #5
Kilgore_Trout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Iowa
Posts: 568
Default

Quote:
Originally Posted by BigKahuna View Post
When I used it....I dumped it into the primary after the second day. Then racked to let it clear...it makes quite a hazy mess.
He's not kidding.

Fruit is tough to rack away from, especially if you don't wait long enough.

I have to rack off of the fruit, let it sit a few days, and then rack to bottling bucket to get all of the fruit out.
Kilgore_Trout is offline
 
Reply With Quote
Old 11-20-2008, 05:37 PM   #6
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default

So, the ideal path might be something like let it ferment out in the primary, add Oregon puree, let it sit for about another two weeks -- then rack to secondary and let it sit for about another week, then bottle?
__________________
Back to brewing! It's been too long!!
Pelikan is offline
 
Reply With Quote
Old 11-20-2008, 06:53 PM   #7
AmyS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City, MO
Posts: 4
Default

What I've read (Jamil & another source) suggests putting the fruit in the 2ndary fermenter first, then racking to secondary. So, dump your can of fruit in your carboy then rack the beer on top of it.
AmyS is offline
 
Reply With Quote
Old 11-20-2008, 08:10 PM   #8
Pelikan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pelikan's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Q Continuum
Posts: 941
Liked 11 Times on 10 Posts
Likes Given: 11

Default

Quote:
Originally Posted by AmyS View Post
What I've read (Jamil & another source) suggests putting the fruit in the 2ndary fermenter first, then racking to secondary. So, dump your can of fruit in your carboy then rack the beer on top of it.
Yeah, everything I've read has more or less told me to do this too, but the guys above are steering me differently? The reason I went out and bought a secondary to begin with was the fact that a lot of folks were recommending fruit in the secondary. But now the guys are telling me fruit in the primary, then rack to secondary for clearing...

...so we have two camps: fruit in the primary after primary fermentation has more or less finished, then secondary for clearing, OR put the fruit in the secondary, rack on top of it, then let it sit for two or so weeks.

Anyone with a fair amount of experience with fruit (particularly Oregon) care to enlighten me?
__________________
Back to brewing! It's been too long!!
Pelikan is offline
 
Reply With Quote
Old 11-20-2008, 08:32 PM   #9
HairyDogBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Mechanicsburg, PA
Posts: 580
Liked 5 Times on 5 Posts

Default

I'm making an apricot wheat with Oregon apricot puree.
Brewed on 11/11, pitched Notty, fermented at ~64 for one week.
Added the puree yesterday evening and the airlock is bubbling steadily.
I'm planning to go another week in primary and see if it needs a secondary before kegging.
I'm prepared to be underwhelmed, because the puree wasn't very intense in terms of flavor or aroma, and its being diluted about 15:1.

I also have pectic enzyme.
Any opinions?
HairyDogBrewing is offline
 
Reply With Quote
Old 11-20-2008, 08:40 PM   #10
Kilgore_Trout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Iowa
Posts: 568
Default

Quote:
Originally Posted by egolla View Post
I'm prepared to be underwhelmed, because the puree wasn't very intense in terms of flavor or aroma, and its being diluted about 15:1.
One can probably isn't going to give too overpowering of a taste. A can of peach puree in my last wheat was noticeable, but I probably will do more next time. Softer fruits are tough to get across strong without using extract.


Kilgore_Trout is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone ever use Oregon Fruit Purée to flavor beer? bluechip101 Recipes/Ingredients 22 03-19-2012 08:11 PM
Oregon puree vs. fresh fruit jmulligan Recipes/Ingredients 14 05-13-2010 01:36 AM
Oregon Fruit Puree nsrstka Recipes/Ingredients 3 07-16-2008 02:47 AM
Promash settings for Oregon Fruit Products puree, or should I use fruit essence extra robertjm Recipes/Ingredients 6 11-14-2006 02:42 PM
Beer w/Oregon Fruit Puree veggiess Recipes/Ingredients 6 06-22-2006 05:59 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS