best way to incorporate guava into my ipa

[fluketamer]

the local fruit stand has been selling mexican guava for a week or two and everytime i pass the store i get this intense guava aroma. i want that in my ipa.

how about peel and deseed them

then what ?

freeze , treat with camden, add to the fermenter or keg or end of boil.

has anyone worked with guava fruit ? thanks

i know dried guava or guava flavoring would work. but i want to try to use fresh fruit.

thanks

 

[OakIslandBrewery]

the local fruit stand has been selling mexican guava for a week or two and everytime i pass the store i get this intense guava aroma. i want that in my ipa.

how about peel and deseed them

then what ?

freeze , treat with camden, add to the fermenter or keg or end of boil.

has anyone worked with guava fruit ? thanks

i know dried guava or guava flavoring would work. but i want to try to use fresh fruit.

thanks

I can't speak for guava, but I have used cherries and raspberry in my beers. When fruit is plentiful I get it, wash it then dry it and put it in the freezer in freezer bags.

When I have a brew going, just before fermentation is complete I transfer the beer into a secondary or keg, sanitized of course. I either mess bag the fruit or put it into a stainless steel mesh cylinder, also sanitized.

I do use any camden tablets but you could for extra security.

I normally let it be in the same serving keg but you could transfer the flavored beer out to bottle or keg.

I do this a lot with no issues but others have different methods that work too.

 

[fluketamer]

thanks i really like the idea of kegging with it.

i think i will try to puree them and then rack the beer onto the puree in a keg.

 

[OakIslandBrewery]

thanks i really like the idea of kegging with it.

i think i will try to puree them and then rack the beer onto the puree in a keg.

Make sure to add the puree to a mesh bag otherwise you could plug the keg beer tube. That wouldn't be good.

 

[Indian_villager]

Chuck em into a food processor will minimize breaking of the seeds more than a blender, strain out the seeds, treat the goop with campden. Let it sit for a day or two in a small vessel with an airlock to let some of the so2 out. If you have a fermenter capable of pressure you can add it to the fermenter and let it build your carbonation pressure, cold crash once the fruit sugar ferments out, and then transfer to keg. That is how I like to do it.