Milkshake IPA base?

[NickC]

When do you guys add your fruit? I’m on the fence between 3 days after pitching, or wait until the tail end of fermentation. I also normally do my 5-6oz dry hold at the tail end. Would I be ok to dump fruit and dry hops at same time?

 

[sicktght311]

Typically i'll add it 2 days before my cold crash. That way its in there for a total contact time of 4-5 days before sending it to the keg

 

[Jag75]

I didnt add fruit to mine . Do most milkshake IPA use fruit?

 

[Dgallo]

I didnt add fruit to mine . Do most milkshake IPA use fruit?

Many do. You used an orange tincture instead, so you added “fruit” through a different means.

 

[Dgallo]

When do you guys add your fruit? I’m on the fence between 3 days after pitching, or wait until the tail end of fermentation. I also normally do my 5-6oz dry hold at the tail end. Would I be ok to dump fruit and dry hops at same time?

So I would actually advise you slightly different if you’re dryhoping at the tail end of fermentation in normal IPAs or NEIPAS. I would add my fruit at the very tail end of your primary fermentation. Fruit has a high percentage of fermentable sugars but will not be anywhere as vigorous as the primary ferm. If you add the fruit early the primary will blow off some of your fruit aroma. when you wait til day 4/5 when it’s slowed it won’t blow off much aroma but there will still be plenty of yeast in suspension to take on the fruit without producing acetaldehyde or VDK.

The fruit will take about 3-7 days to fully ferment out, usually 5. Once you see the secondary fermentation from the fruit slow down, then you can add your dryhop so it will still scrub some o2 for you but won’t blow off a lot of The hop aroma.

 

[NickC]

Excellent! I like that idea a lot. Thanks again

So I would actually advise you slightly different if you’re dryhoping at the tail end of fermentation in normal IPAs or NEIPAS. I would add my fruit at the very tail end of your primary fermentation. Fruit has a high percentage of fermentable sugars but will not be anywhere as vigorous as the primary ferm. If you add the fruit early the primary will blow off some of your fruit aroma. when you wait til day 4/5 when it’s slowed it won’t blow off much aroma but there will still be plenty of yeast in suspension to take on the fruit without producing acetaldehyde or VDK.

The fruit will take about 3-7 days to fully ferment out, usually 5. Once you see the secondary fermentation from the fruit slow down, then you can add your dryhop so it will still scrub some o2 for you but won’t blow off a lot of The hop aroma.

 

[InspectorJon]

Any experience with vanilla extract? Ideally I’d use vanilla beans, just so $$$$

Check this out as a source for vanilla
https://www.homebrewtalk.com/forum/threads/buying-vanilla-beans.673760/

 

[NickC]

Check this out as a source for vanilla
https://www.homebrewtalk.com/forum/threads/buying-vanilla-beans.673760/

I bought a bottle of Watkins pure extract and added a drop to a NEIPA I recently tapped. I didn’t like it. Definitely didn’t give me the flavor I get from some of the better breweries that use vanilla around here. Not sure if it’s because I added directly to the glass, or if that’s just what you get from extract. I’ll be trying the beans again, and prob use 3 vs 1 for this 5 gal batch. I used one bean in a stout recently and couldn’t pickup any flavor.

 

[Jag75]

I added a drop of pure vanilla to a bomber of my orange cream milkshake IPA. It definitely gave more vanilla aroma and flavor to it . I did 2 orange peels and 2 vanilla beans for my tincture. The smell of the tincture was amazing but the vanilla was lost a bit once I kegged . So I'm thinking of going 4 to 5 vanilla beans next time.

 

[sleev-les]

I used 2.5 oz of extract at kegging in my Pineapple Milkshake. Took all pineapple out of the beer so had to add more puree to balance it out. Got it squared away ,but next time I'll only use about a half oz if I use extract

 

[Jag75]

I used 2.5 oz of extract at kegging in my Pineapple Milkshake. Took all pineapple out of the beer so had to add more puree to balance it out. Got it squared away ,but next time I'll only use about a half oz if I use extract

You only used 2.5 oz of extract and it dominated pineapple? How much pineapple was used and what size batch ?

 

[sleev-les]

You only used 2.5 oz of extract and it dominated pineapple? How much pineapple was used and what size batch ?

I used about 3 oz of puree in secondary. extract at kegging. The extract was fairly strong. Ended up using about 5 oz of puree and it balanc well.