First Fruit Beer

[JEHeikkila]

I just made a BIAB American Wheat Ale with plans to let it sit in the primary for 10 days and then cold crash it for 3 days at 40 degrees and then transfer it onto 6 lbs of blueberry puree for 10 days. I am at day 9 of 10 for the primary and was doing more searching around the forums and am starting to contradict myself and was hoping for a little feedback.

I am looking for something that isn't real dry and has a slight blueberry taste without being over powering. I have 6 lbs of blueberry puree and 4 oz of blueberry extract at home. Out of my forum searching I have seen people suggest or have done slightly similar versions of the following, however, with no feedback on how it really turned out:

1. After 10 days in primary rack onto 6 lbs of puree for 10 days, cold crash for 3 days and put in keg.

2. After 10 days in primary, cold crash for 3 days, rack onto 6 lbs of puree for 10 days, cold crash for 3 days again and move to keg.

3.After 10 days in primary, rack onto 3 lbs of puree for 10 days, cold crash for 3 days, move to keg and add 2 ozs of blueberry extract.

4. A better way?

 

[Ilan34]

I can't help you out but I'm in the midst of fermenting my first fruit beer, so I'm subbed to this thread and I hope you get some good advice.

I'm making a raspberry wheat, and the plan right now is to keep in primary for 8 days, taking three gravities in the process. Then transfer onto 1.75 lbs of raspberries (2.5 gallon batch) for 13 days, cold crash for three days, and bottle. I'm flexible, however.

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[william_shakes_beer]

I believe the purpose of the transfer is to remove the yeast cake and reduce the likelyhood the ferment will kick back up and eat your blueberry flavor. Perhaps the correct schedule is ferment until SG is stable for 3 consecutive days, cold crash, transfer over fruit, add extract to taste in bottling bucket ( in case there isn't enough fruit flavor to your liking)

 

[LakeErieMonster]

Do not transfer to secondary until primary fermentation is complete. Take multiple gravity readings, and once your FG is stable, then you can transfer.

 

[JEHeikkila]

Do not transfer to secondary until primary fermentation is complete. Take multiple gravity readings, and once your FG is stable, then you can transfer.

That much I know, but fermentation is still going to start up again once you move it over to the secondary. That's why I am wondering if it would be advisable to cold crash for a few days to drop more yeast out of suspension.

 

[DesignatedDrinker]

That much I know, but fermentation is still going to start up again once you move it over to the secondary. That's why I am wondering if it would be advisable to cold crash for a few days to drop more yeast out of suspension.

I have made quite a few fruit beers including blueberry. All with real fruit. You are going to get a secondary fermentation with krausen no matter how much you cold crash. If its transfered to a 5gal secondary then be sure you use a blowoff.

As for me I save all cold crashing prior to kegging/bottling.

 

[DurtyChemist]

#3. Cold crash to get everything out at once including anything from the fruit.


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[jnacey]

I have made quite a few fruit beers including blueberry. All with real fruit. You are going to get a secondary fermentation with krausen no matter how much you cold crash. If its transfered to a 5gal secondary then be sure you use a blowoff.

As for me I save all cold crashing prior to kegging/bottling.

+1. I think its helpful to think of this from the perspective of the yeast. If you crash most of the yeast out and then transfer onto the fruit, the yeast will be able to sense the change in sugar density and will replicate themselves to have the appropriate cell count. So, like DD said, you're going to get another fermentation anyways so you might as well have the appropriate cell count to start with.