Apricot Cream Ale

[Sharks8kelly]

Hello, I am relatively new to home brewing and working on my third batch currently. I am working on a cream ale kit from NB which is looking good in the fermenter now. I decided after the fact that I wanted to add an Apricot puree to give it a little something extra. I added the 3lbs of sterile apricot puree after fermentation had mostly subsided at the 14 day mark in the fermenter. I plan on transferring to the keg and force carbonating once it is ready. Usually I would transfer to the keg once my FG reading is at goal, but my question is will leaving it longer impart any more apricot flavor? Would 1 week suffice to impart enough flavor to notice?

 

[lazarwolf]

ive never used apricot. so i cant say for sure. when i use real fruit. i generally let it sit on the fruit for about 14 days. i must admit that i dont use real fruit much anymore. i find the extracts to be much more controllable.

 

[Sharks8kelly]

Thanks! Yeah the more I think about it, I don't think letting it sit in the fermenter longer would hurt anything. Everything looks clean with no signs of infection. I added to the primary over racking to a secondary for that reason. I wanted to avoid introducing any more oxygen than necessary.

 

[Sharks8kelly]

What type of fruit extract do you use?

 

[lazarwolf]

Our house brews, that we always have available are Raz Wheat, Strawberry Blonde. And Honey Brown. I make all of these extract with specialty grains. I almost never do all grain anymore. Although Im getting set up to do some over the next couple of months. My rule of thumb, if a fruit, nut, or honey (maple, molasses) is a forward flavor, there is just no reason to to all grain.
Im intrigued by an blueberry dunkleweizen i saw recently, but i havent tried it yet.

 

[Sharks8kelly]

Yum! Raz Wheat and Strawberry Blonde sound delicious!