Peach IPA- dry hopping with fruit

[danimal92sport]

Sorry to say, but I do not believe you’ll be able to detect the peach at all at a rate of less than 1lb per gallon. I just aged a very light sour on peaches, 4 lbs for 4 gallons, for 2 weeks and...nothing. It’s a very light flavor, so it probably won’t be detectable alongside the other prominent flavors of your beer. I’ve read that apricots will give you more peach flavor than peach ever will, so I’ll try that next time.

Dan

 

[Sarpy]

 

[Sarpy]

I've never weighed down the fruit (in beer anyway), an have not had any issues. (YMMV?)

have you had success with peaches adding flavor? If so in what form were the peaches added and how much? Just wanna know if all this is worth the effort cause according to the dude above it’s not...

 

[VikeMan]

have you had success with peaches adding flavor? If so in what form were the peaches added and how much? Just wanna know if all this is worth the effort cause according to the dude above it’s not...

Sorry, I've used many different fruits, but not peaches. This link... How to Add Fruit to Beer | American Homebrewers Association
...recommends 0.5 to 5.0 lbs/gallon for peaches, which is a huge range.

 

[Dgallo]

have you had success with peaches adding flavor? If so in what form were the peaches added and how much? Just wanna know if all this is worth the effort cause according to the dude above it’s not...

Peaches are fine to use. I make a milkshake ipa with them. It’s a delicate flavor so you need to add like 1.5-2.0 lb/ gallon. Just get more or if you’re lucky enough that your supermarket has some form of apricots, even dried can work

 

[danimal92sport]

Yeah, the apricot advice seems to be a good way to go, IMO. Not trying to rain on your parade! I just wanted to pass along my experience so you had a chance to alter your recipe should you want to.

Dan

 

[AzOr]

Another thing to consider is to add a touch of honey malt to counter the tartness of fruit. Since fruit is a simple sugar it will ferment completely out leaving some characteristic but also very tart. Honey malt has a perceived c-malt sweetness the balances the tart very well.

I've used apricot puree in a blonde a couple of times. The first I just added the puree and nothing else. It was very tart almost sour. The second time I added 6 oz of honey malt and it balanced it perfectly.

IMO honey malt is very strong and I wouldn't go over 8oz in a fruit beer (per 5 gallons).

 

[Jag75]

I had to add 1 # of apricot to my peach ale , but I did use less peaches then I should have . 1 # of apricot took over slightly of 3 # of peaches .

Looking back I think it was 2# apricot. I'm terrible at keeping notes sometimes

 

[Sarpy]

Damn seems like the apricot thing is legit. Lotta people doin that. My peaches have been sitting in the fermenter for about 3 days. Would it be weird to add apricot now? I know it’ll just add more time to the fermentation but that shouldn’t be a big deal...?

 

[Sarpy]

So the 4lbs of peaches have been sitting in the fermenter for about 5 days and I’m still seeing bubbling?? How long does it normally take for fermentation to stop with this?

 

[Dgallo]

So the 4lbs of peaches have been sitting in the fermenter for about 5 days and I’m still seeing bubbling?? How long does it normally take for fermentation to stop with this?

Strange picture you attached but 5-7 days. Bubbles doesn’t necessarily mean fermentation is occurring. You beer could be degassing. Only measuring gravity can tell you if fermentation is occurring or not.

 

[Sarpy]

What the hell is degassing? I’m such a newb man I thought for sure that meant active fermentation... anyway thanks and I have no idea why that pic attached my fat thumbs hit extra buttons.

 

[Jag75]

So the 4lbs of peaches have been sitting in the fermenter for about 5 days and I’m still seeing bubbling?? How long does it normally take for fermentation to stop with this?

Gotta check the gravity . That's the only way .


Degassing is the co2 exiting the beer coming out the airlock

 

[Dgallo]

What the hell is degassing? I’m such a newb man I thought for sure that meant active fermentation... anyway thanks and I have no idea why that pic attached my fat thumbs hit extra buttons.

You beer will absorb som co2 during fermentation becoming slightly carbonated. When the beer finishes fermentation it will begin to release or degas the co2 that was absorbed. The yeast cake will also release co2. Now if it’s popping ever minute or so it’s still actually fermenting, 1-5 times an hour, most likely degassing

 

[Sarpy]

Final product! Can’t say it was exploding with peach flavor but definitely has the aroma which adds to the flavor. Tastes great!