Fruit addition question (Berliner Weiss)

[DrKennethNoisewater]

First time adding fruit to a beer....and for that matter, first time ever brewing a Berliner.

I added about 5 lbs of fresh raspberries straight into the fermenter. How long should I keep them in there? And do they ever go bad or mold? Or does the Lacto and alcohol in general prevent that sort of thing from happening?

Also, when transferring to bottling bucket, what's the best way to keep all the skin and debris from the raspberries from getting into the final product?

Sorry to sound so amateurish and I appreciate any and all feedback.

 

[Eldan13]

In my Berliner I just dump the raspberries straight into the primary fermenter [just like you] and then I usually wait about 2 weeks then siphon off the top and try not to suck anything up. if I remember right it should and sink to the bottom I usually gently shake the fermenter every few to try and help everything sink and let it sit for a few days before raking. I don't usually get to much debris you just have to be carful not to suck anything up. ive never had any issues with it going bad or mold as long as the bottles are clean and sanitized you should be good. but you never know if there was anything on the berries but don't worry about it youll know by the taste If it got infected.

 

[Calder]

The low PH of the soured beer will prevent anything from working on it.

I just bottled a Kriek and a Framboise yesterday. I used a 5 gallon paint spray bag over the inlet of the siphon to keep the fruit out of the bottling bucket. Worked a treat.

 

[DrKennethNoisewater]

Thanks fellas.

Calder, that's a great idea. I'll def do that.

 

[microbusbrewery]

The low PH of the soured beer will prevent anything from working on it.

I just bottled a Kriek and a Framboise yesterday. I used a 5 gallon paint spray bag over the inlet of the siphon to keep the fruit out of the bottling bucket. Worked a treat.

I do kind of the same thing, I line the bottling bucket (or keg if I'm kegging) with a paint strainer bag, then rack into it. Carefully remove it and you'll have hardly any debris. For some reason mine always had a tendency to clog when I tried to use it on the racking cane inlet. This method also works well with a dry hopped beer.

 

[bovineblitz]

I like to mash/pulverize the fruit and give it a vodka soak overnight. Extracts flavor quickly and works to eliminate infection even more than just pH.