Added mango purée into primary fermenter

[Shem_rah_brew]

Hey guys, just tried brewing my second batch, Belgian saison, and I wanted to add some mango purée, I was instructed to add it into secondary but it being my second batch and me being me, I made the mistake of adding the purée into the fermenter. Not sure if this is going to ruin the batch considering I added it after I pitched the yeast. Any advice or help would be great. Thanks.

 

[AkTom]

You should have waited 4 or 5 days to add it to primary. You’re good to go though. Relax... Don’t forget to take notes. You will learn from them.
Brew on.

 

[TGFV]

How much puree? If it's less than a few pounds it's no big deal at all .

If it is more than that it may just carry some flavour over to the next beer if you reuse the yeast.

And what day did you add it? A good portion of fruit smells and fragrances will blow out with the initial primary fermentation (first 3days) so I usually let most of my femrents go to near end before fruit (which will kickstart a smaller fermentation again)

 

[Shem_rah_brew]

Ok so this is how it went...

I did the 60 minute boil and let it cool down to around 75-80. I pitched yeast at a little higher temp because I heard it releases a more fruity effervescence into the beer if you pitch at a higher temp. So after I pitched yeast and mixed it around a little I was about to cover the fermenter when I realized the purée.... and then panic hit me and I thought I was about to forget/miss a step so I cracked the can open and dumped it into the bucket the same day... meh. Definitley learning still and need to get the process down and be a little more precise with temperature control. I need to invest in a thermometer as well [emoji23]

 

[Pappers_]

You're fine. If you had added it to secondary, it would have kicked off a 'secondary' fermentation when the yeast realized there was more sugar to be eaten. You just combined it. Its best to do it in two steps, but one step is fine. Cheers!