Adding on to Strawberries tonight. Any suggestions to avoid infection?

[boomtown25]

I have been fermenting for 3 days now and plan to add about 10 lbs of frozen store bought strawberries to my fermentor, but am super worried about infection. I have seen several different posts all which vary. So, which should I do:
1. Add frozen strawberries to primary frozen (just dump in)?
2. Soak strawberries in starsan solution for about 5 minutes and drain, then add?
3. Puree and boil for 10 minutes then add?
4. Put in secondary frozen and then rack beer onto the frozen fruit?
5. Should I wash in starSan, then put in plastic ziplock and mash, then add?

 

[Fly_Guy]

If you cook them you want to avoid boiling as boiling generates fruit pectin. If you want to go that way just heat them up to about 170F for pasteruization.
Some people do a freeze/thaw cycle which breaks open cell walls before adding.

If you're in a pinch for time I'd suggest pasteruizing at 170 for 5 or 10 minutes or adding frozen. I'd imagine anything on them was killed off with the freezing process but I might be wrong about that.

 

[jekeane]

I would do and have done #4 many times with success.

I would not do it on day 3 of fermentation. I would wait 7-10 days to make sure the yeast are done with their part.

If you add 10# of frozen fruit to a 3 day old beer you will likely temperature shock the yeast which are still working. You also run the risk of a co2 / beer explosion dropping all that onto a fresh yeast cake in primary.

Assuming a 5g batch you will need to rack into a 6g vessel to accommodate your beer and strawberries.

My schedule looks like this using wlp029 for most fruit beers
10 days primary then rack to secondary on top of fruit.
5-7 days Secondary or until fruit is white
Rack to Keg
Most fruits I have used tend to make a pretty solid cap so as long as you dont disturb it you can rack out from under without much making to a keg or bottling bucket. I have attached a boiled hop sack to the output of my racking hose to catch stray bits of raspberry or coconut if I feel it's necessary.

 

[boomtown25]

I would do and have done #4 many times with success.

I would not do it on day 3 of fermentation. I would wait 7-10 days to make sure the yeast are done with their part.

If you add 10# of frozen fruit to a 3 day old beer you will likely temperature shock the yeast which are still working. You also run the risk of a co2 / beer explosion dropping all that onto a fresh yeast cake in primary.

Assuming a 5g batch you will need to rack into a 6g vessel to accommodate your beer and strawberries.

My schedule looks like this using wlp029 for most fruit beers
10 days primary then rack to secondary on top of fruit.
5-7 days Secondary or until fruit is white
Rack to Keg
Most fruits I have used tend to make a pretty solid cap so as long as you dont disturb it you can rack out from under without much making to a keg or bottling bucket. I have attached a boiled hop sack to the output of my racking hose to catch stray bits of raspberry or coconut if I feel it's necessary.

The in detail description is greatly appreciated. I believe I will try this after about 4 more days or so. Thanks!!!

 

[Aaron Beers]

I would only suggest two things, neither of which you mentioned.

1. Soak them in liquor, like grain alcohol.

2. Defrost them, mash them up a little, add potassium metabisulfite (your LHBS will have it). Wait for a day before adding to your beer. That kills micro-organisms without cooking or changing the character of your fruit.

 

[AJinJacksonville]

I would only suggest two things, neither of which you mentioned.

1. Soak them in liquor, like grain alcohol.

2. Defrost them, mash them up a little, add potassium metabisulfite (your LHBS will have it). Wait for a day before adding to your beer. That kills micro-organisms without cooking or changing the character of your fruit.

I have done both of what Aaron suggested...and both work as advertised. Less likely to mess up all the chemistry going on IMO.

 

[Fly_Guy]

If you soak fruit in liquor, say like grapefruit peels (upcoming grapefruit ipa), how can you add that to primary without splashing? Is that something that has to be placed into a secondary then racked on top of?

I know use of a secondary isn't the thing to do anymore, not sure if you'd have to with something like that though.

 

[user 70770]

If you soak fruit in liquor, say like grapefruit peels (upcoming grapefruit ipa), how can you add that to primary without splashing? Is that something that has to be placed into a secondary then racked on top of?

I know use of a secondary isn't the thing to do anymore, not sure if you'd have to with something like that though.

Although most beers don’t require a secondary, an exception can be made when using fruit. It’s completely reasonable to rack beer into a secondary on top of fruit.

 

[microbusbrewery]

2. Defrost them, mash them up a little, add potassium metabisulfite (your LHBS will have it). Wait for a day before adding to your beer. That kills micro-organisms without cooking or changing the character of your fruit.

This. Put the fruit in secondary, 1/8 teaspoon of potassium metabisulfite dissolved into 1/4 cup RO water poured over the fruit, and leave it to off gas overnight before racking beer onto fruit. And definitely don't rack until primary is done (give the yeast a chance to clean up after themselves).

 

[Aaron Beers]

If you soak fruit in liquor, say like grapefruit peels (upcoming grapefruit ipa), how can you add that to primary without splashing?

Splashing?

 

[Fly_Guy]

My primary FV is a 6.5 gal glass carboy. If I wanted to add a 4oz or 6oz grapefruit vodka mix to it I would be pouring it down the neck.

In my mind I envision that addition of liquid/peels splashing everything and carrying oxygen into the beer.

Am I envisioning this wrong? I

 

[Aaron Beers]

In my mind I envision that addition of liquid/peels splashing everything and carrying oxygen into the beer.

Am I envisioning this wrong? I

You're fermenting in carboys and presumably using a siphon to move beer between them. When you siphon into the secondary, it's going to have oxygen in it. I wouldn't be concerned with the small amount of oxygen in this scenario.

 

[Kent88]

blanch them?

 

[Calder]

Using Campden tablets (metabisulphate) is how fruit is usually prepared for wines. I keep meaning to do it that way.

Lately I have put the fruit in a pan with a little water (a couple of ozs per lb of fruit), and heat to about 150 F. Hold for 20 minutes, then pour into sanitized mason jars and leave overnight to cool. keep in fridge until ready to use. That way you can prepare the fruit several days before use.

Add to primary or secondary, your choice. I always rack to secondary when I use fruit. I like to harvest the yeast, so need to do that before adding fruit.

 

[boomtown25]

Everyone who is experienced in this action, please give your input on this as well: Just dump fruit in or mash it ore puree it??

 

[Aaron Beers]

Everyone who is experienced in this action, please give your input on this as well: Just dump fruit in or mash it ore puree it??

I prefer to place the fruit in a secondary fermenting vessel then rack the beer to it from primary. Generally, I've let the beer finish fermenting, and I intend to let it sit with the fruit for a couple weeks up to a couple months, so I'd rather leave the yeast/sediment behind before starting that second process.