newby here, in need of advice!

[garym]

hi everyone,
i have a couple questions, if you all dont mind.
#1 im new to brewing also, have done 4 batches so far.getting the hang of it! (wish i would have started years ago!) want to brew a blackberry wheat, using puree. how much do i use for a 5 gal. batch?
#2 i dont feel comfortable enough yet to use liqiud yeasts. alittle intimidated i guess with the whole activating process. what would be a good dry yeast,(if any) to use in a wheat beer?
thanks for any help!

 

[jpuf]

I can't help with the fruit question, but don't shy away from liquid yeast!! I've been using it exclusivly for the last 6 years, it's easy and brings a great result.

jpuf

 

[lefteye]

Dry yst is great for your current brew.
The acids in the puree will inhibit it a bit so follw dry yst prep directions -as oposed to just literaly pitching it in the carboy, dry
Using liq yst would mean making a large (2 - qt) starter and pitching just the yst at the bottom. This is my current method for a dbl batch.
How much fruit? - taste the fruit and picture it diluted in five gallons, add 10 per cent for flavoer loss and accoutn for too much acid.
Good luck

 

[freyguy]

I can't help a ton, but the new Extreme Brewing book has a section for adding fruits. It does not have blackberries, but I can give you what it says for Blueberries.

10lbs Blueberries Crushed
Add at end of 60 min boil
Try to maintin a wort temperature between 160 and 170 for at least 20 minutes before cooling the wort. Strain fruit solids before transferring cooled wort to the carboy.

And I looked into dry yeast, and it appears there is only one specifically for Wheat beers. It's Brewferm Blanche. If your not looking for the "cloudy" appearance, you could use any, such as nottingham. But I'd say to go to liquid. I'm amazed at what flavors the yeast can contribute to the beer.

Good luck and be sure to share results!!

 

[rdwj]

If you want to maintain some of the fruit flavor, don't add it to the boil or during primary fermentation. Add it to the secondary when primary fermentation is complete. You'll also need to use a tirchary clearing vessel to clear the beer.

 

[garym]

thank you my fellow brewers!!!!
all help has been greatly appreciated!!!!
im sure this is the first of many question, i'll be asking!!!!