Fruit Puree in a Conical Fermenter

[producerethan]

Hey everyone!

To start, I'm currently brewing the Blood Orange Saison from Northern Brewer in my Catalyst conical fermenter. Primary fermentation is complete and I'm moving onto adding the blood orange puree included in their kit.

My question has to do with if I should try to keep the puree out of my trub trap (keeping the butterfly valve closed) to allow more contact between the beer and puree higher up in the wider part of my fermenter or if allowing it to settle out into the trub is fine and I'm just being paranoid.

Thanks for the help!

 

[Jag75]

I'd dump your trub , leave the valve closed then add puree . I think allowing the puree to fill the collection ball would hinder what your trying to get from the puree.

 

[producerethan]

I'd dump your trub , leave the valve closed then add puree . I think allowing the puree to fill the collection ball would hinder what your trying to get from the puree.

That was my thought, too. I figured making it as easy as possible for the beer to mingle with the puree would be the most effective way to get the flavor from it.

Might ultimately take a few extra days before bottling to let everything settle out and be removed, but hopefully it'll be worth it!

Thanks for the response!