Was wondering when you guys added your fruit flavors. I have heard in secondary and just prior to bottling. I want to make a flavored Wheat beer, and if I can, I'd like to split it into two half gallon batches. So what are your opinions?
If "Flavors" don't have any sugar, just add at bottling. If the flavors are real fruit or fruit puree then add during secondary. You know...too much sugar in the bottle = present for mother-in-law (yeah, bottle-bombs)Parker36 said:Was wondering when you guys added your fruit flavors. I have heard in secondary and just prior to bottling.
I really like the idea of splitting a batch. Especially, flavored wheat - I can better hone in on what SWMBO likes.Parker36 said:I want to make a flavored Wheat beer, and if I can, I'd like to split it into two half gallon batches. So what are your opinions?
I was thinking of using Red Grapefruit with a wheat beer. Was it too bitter? Or sweet, and citrus forward? I'm curious.I've done a Kiwit...and a cherry stout. I used fresh kiwi for one and frozen cherries for the other. I added like 6-8 lbs. of cut kiwi after the end of my boil and added the fruit to the primary fermenter. Racked(siphoned out fruit) for a couple weeks then bottled. Same with the cherry stout. I guess adding the fruit to such hot wort might kill off flavors however I didnt seem to notice this.(however I havent done the same recipes other ways) I was very satisfied with the results. Now that I think of it I also did a Red Grapefruit Red Ale. That was an interesting flavor, oddly though it seemed to fit nicely.
Most of my extracts are 2oz for a 5gal batch. The instructions should be on the bottle...komebeaux said:In using the fruit extract, is the 4 oz bottle based on a 5 gallon batch of beer?
I believe Kona adds toasted coconut at the whirlpool stage. I suggest doing that, but you could also amp up the aroma even more (something I feel that beer is lacking) by "drynutting" with toasted coconut in the secondary.I'm interested in trying a Kona Koko Brown taste-alike (not a clone since I have no idea on the grains).....I'm wondering on the best way to get my coconut flavor...has anyone used coconut? Would it be best to make my own extract? Should it go in the secondary (it should have some sugar in it.......) I'm still pretty green, never used flavor before....
good post, thank you from a newbieWhat you do with fruit depends on what you want the beer to taste like. I am a proponent of fresh fruit only. I think the additive syrups and other substitutes have none of the subtleties and complexities of real fruit.
When you add the fruit changes how pronounced the actual "fruit" flavor is; more pronounced the later you add it. For example, the Kiwit mentioned earlier uses the kiwis as a replacement for the orange zest to provide the tang in the wit style. (A fantastic summer beer by the way)
Adding fruit to the primary will drive off a lot of the fruitiness of the fruit but the subtle flavors wills till be present.
Late additions, (in the secondary) will provide the most delicate fruit flavors and will be more pronounced.
I just made a ridiculously fruity raspberry wheat. I wrote this recipe in my list. I just wanted to push what I thought was the upper limit of the fruitiness scale. This beer turned out great! It is a lot like a super clean tasting lambic. I think next time I make this brew I will sour it and age it on some oak.
Fruit beers are fun to experiment with, so go ahead and try something new.
My other tip for fresh fruit in either primary or secondary is to have it all sanitized by the grocery store when you buy it. They have industrial washers in the back, just ask a friendly looking employee to help. Let them know what it is for and they will be more than eager to help out. I just have them wrap it up in a fresh plastic bag and write down what is in the bag. Then I get my sanitized fruit home and dump it in my fermenter. If you add fruit to the end of the boil, you need not worry about sanitizing the fruit.
Also, for fresh fruit the best way to get it is to go pick your own in your area during the ripening season. Cheap and fun.
I always recommend going with the real thing if you can. If you have to use flavorings, use them to supplement the real thing.I'm interested in trying a Kona Koko Brown taste-alike (not a clone since I have no idea on the grains).....I'm wondering on the best way to get my coconut flavor...has anyone used coconut? Would it be best to make my own extract? Should it go in the secondary (it should have some sugar in it.......) I'm still pretty green, never used flavor before....