1 or 2 weeks primary?

[Schark]

Normally I like to leave my wort in primary for 2 weeks. However, I plan on adding a watermelon to this batch (recipe below) and I don't think the watermelon will stay fresh another week and the batch has been in primary only 1 week already.

My question then is:

1) Is there any compelling reason not to rack into secondary right now? Would leaving the batch in primary another week really add that much more to the taste? If yes, then ...

2) What's a good way of keeping the watermelon fresh another week? Freezing seems like my only option.

Thanks!

Pale Extract 6 lbs.
Crystal 10 8 oz
#1 Perle (7.1%) 0.8 oz 60 min
#2 Ultra (2.5%) 0.3 oz 15 min
#3 Ultra (2.5%) 0.4 oz 0 min
Wyeast 1056 American Ale yeast

 

[PintOfBitter]

add the juice in primary. they yeast will have quite a bit more sugar to deal with when you add it, so you want a decent population left to ferment it down. If active fermentation has subsided, you'll be getting the benefits of adding to secondary anyway.

 

[Schark]

I was under the impression though that adding fruit (this will be whole fruit and not juice) to your primary was a bad idea since a lot of the flavour will be fermented out. You want to add that juice in secondary to help maintain the falvours.

 

[PintOfBitter]

The thing you want to avoid is adding fruit at the beginning of primary. "Adding to secondary" really is exactly the same as adding to the primary fermenter after active fermentation is completed. It is the major outgassing of CO2 during fermentation that scrubs the flavors and aromas from the fruit.

 

[bootney]

Freeze your melon, let primary sit for a month, add melon to secondary first and let it thaw out, rack beer on top of melon. Let it sit on top of melon until you see fit.

 

[Schark]

"It is the major outgassing of CO2 during fermentation that scrubs the flavors and aromas from the fruit."

Thanks PoB. That explanation makes sense. I'm going with adding the fruit now.

 

[PintOfBitter]

no problem. let us know how the watermelon comes through. I've been intrigued by the idea of watermelon in a beer for a long time.

 

[Schark]

Just to wrap this up a bit, I did in fact put the watermelon in after one week. I let the whole batch sit another couple weeks before bottling. After a couple months, I can say that you don't really taste the watermelon flavour we all know. It tastes much more like a grapefruit. Bitter. I didn't put in any rinds, so all I can think is that this bitter flavour is due to the combination of hops and melon tastes.

At any rate, it didn't go bad and you can definitely taste something, so I call this a successful test. Plus, if you like grapefruit, this is right up your alley!

-Schark

 

[Seven]

Thanks for the update. Never would of 'thunk watermelon would come out tasting like grapefruit!

 

[Skyforger]

The 'watermelon' taste is mostly sugar. Take the sugar out, it changes severely. Aromatics play little role in watermelon flavor.

Source: working on a farm that grows watermelons. Plants that don't develop enough sugar make 'bad' melons.