ThomEHof
Active Member
Just moved base IPA to secondary on top of 3Lb of apricot puree. Looks like it has all coagulated to the top and started fermenting again, is this normal? Looks disgusting yet tasty! No mostly disgusting.
Apricot IPA
- Thread starter ThomEHof
- Start date
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r2eng
Well-Known Member
Perfectly normal!
I have maid a Pear IPA and Apricot IPA - both turned out really nice.
Keep us posted
I have maid a Pear IPA and Apricot IPA - both turned out really nice.
Keep us posted
kbuzz
Well-Known Member
That exact thing happened to me with my raspberry wheat...all hangs out on the top - looks pretty nasty...the re-fermentation took a lot longer than I had anticipated too.
CompassBrewing
Well-Known Member
mkw87
Well-Known Member
Yeah it's normal. The apricots will have yeasties all over them. Taste will be great tho. I just kegged an apricot ale, didn't use enough hops....again. Next apricot recipe will be an ipa one, this is the second one in a row I've brewed that turned out too sweet.
ThomEHof
Active Member
Great answers, how long did it take for it to drop out to the bottom, or didn't it.
BTW, here is my recipe (7 Gallon):
3.0 oz Light Dry Extract (8.0 SRM) Dry Extract 1.12 % - Used to help stuck fermentation
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 82.74 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5.91 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.91 %
4.8 oz Blue Agave (1.0 SRM) Grain 1.77 %
0.25 oz Amarillo Gold [9.30 %] (Dry Hop 14 days) Hops -
0.60 oz Magnum [13.60 %] (60 min) Hops 19.2 IBU
0.20 oz Amarillo Gold [9.30 %] (60 min) (First Wort Hop) Hops 4.8 IBU
0.60 oz Amarillo Gold [9.30 %] (60 min) Hops 13.1 IBU
1.20 oz Amarillo Gold [9.30 %] (20 min) Hops 15.9 IBU
1.20 oz Amarillo Gold [9.30 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
4.8 oz Honey (1.0 SRM) Sugar 1.77 %
2.1 oz Corn Sugar (1.0 SRM) Sugar 0.77 %
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale
3lb Can Apricot
1 Pkgs. Safel 05
Got a stuck ferment at 1.030 that used S-05 to kick it up. Worked really well.
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Bitterness: 53.0 IBU
BTW, here is my recipe (7 Gallon):
3.0 oz Light Dry Extract (8.0 SRM) Dry Extract 1.12 % - Used to help stuck fermentation
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 82.74 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5.91 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.91 %
4.8 oz Blue Agave (1.0 SRM) Grain 1.77 %
0.25 oz Amarillo Gold [9.30 %] (Dry Hop 14 days) Hops -
0.60 oz Magnum [13.60 %] (60 min) Hops 19.2 IBU
0.20 oz Amarillo Gold [9.30 %] (60 min) (First Wort Hop) Hops 4.8 IBU
0.60 oz Amarillo Gold [9.30 %] (60 min) Hops 13.1 IBU
1.20 oz Amarillo Gold [9.30 %] (20 min) Hops 15.9 IBU
1.20 oz Amarillo Gold [9.30 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
4.8 oz Honey (1.0 SRM) Sugar 1.77 %
2.1 oz Corn Sugar (1.0 SRM) Sugar 0.77 %
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale
3lb Can Apricot
1 Pkgs. Safel 05
Got a stuck ferment at 1.030 that used S-05 to kick it up. Worked really well.
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Bitterness: 53.0 IBU
