Help with adding fruit

[scallopking]

So first time I am going to add fruit to my brew. I am making a Golden Kiwi IPA based on an all Citra recipe. I don't know when to add the kiwi though - but am thinking secondary fermentation stage? I plan to peel and cut out the seeds and through them in with the dry hops. does this sound okay? any advise is appreciated. thanks so much.

 

[Pappers_]

Sounds good. An issue with adding fresh fruit post-boil is whether you are introducing some wild yeast or bacteria into the beer. You could soak the fruit in vodka for a while and dump the whole thing in, you could chop up the kiwi and boil it in some water. cool and add to the secondary, and some people like chopping up fruit, freezing and thawing it.

 

[scallopking]

never thought about the bacteria. if I soak the fruit in vodka I think I need to do that with the skin on still, otherwise the fruit will go bad after a few days. how long does it need to sit in vodka for - you don't dump the vodka obviously or do you? if the freeze kills bacteria the same as vodka/boil that seems the best option for this anyway. thanks for your help.

 

[Paulfrank]

I always boil the fruit, let it cool, then add. Never had an infection that way. Hopefully that helps. It probably doesn't..

 

[scallopking]

It does, thank you. I know nothing about this. Well I could boil them into mush and throw 'em. How much water do you use? There's 20 kiwis about 4 lbs I plan to use. Thanks.

 

[Paulfrank]

I typically don't measure the water, but just make sure there's enough to cover the fruit and not too much that it would be way watered down. Anyone else have a real answer for the king of scallops?

 

[scallopking]

lol, king of scallops. thanks for your help, I'm going to do the boil approach with minimal water to just cover it enough. I'm thinking of a 5-10 min boil will be long enough, right?

 

[Paulfrank]

Yes sir, in my limited experience I've gotten by with a short (under 10 min) boil. I wish you luck, and I hope you post your results. I'm sure I could learn from your experience as well.

 

[treacheroustexan]

I wouldn't recommend adding fruit during the boil... pectins, dawg. You can heat it if you wish before it goes into secondary but I wouldn't heat over 170. I normally just freeze my fruit, thaw it and then add it straight in to secondary. If you still want to add it during the boiling process, you could add it as your wort chills (as long as its under 175-180).

 

[Nagorg]

I've frozen the fruit before but mainly to get more juice from it. I also then misted the fruit with StarSan before adding it to secondary. I cant say that's the right thing to do but it worked for me without issue.

 

[pdxal]

If you add the kiwis you are going to be starting another round of fermentation, which might drive off all of the wonderful hop aroma you are trying to get from the dry hopping. You might stagger them. Do the fruit then add dry hops after fermentation has settled down again.
Freezing fruit does not kill bacteria, just makes it more fermentable. The beer will already have some alcohol in it to decrease chances of infection. A quick dunk in vodka before dropping into the fermenter will work fine, no need to soak.

 

[scallopking]

Thanks didn't realize that! Appreciate the advice, I'm going to do the kiwis first then dry hop. Should I transfer or remove the kiwis when starting dry hop?