Pitching fruit extract questions

[Accemn]

Ive got 1 brew under my belt. A generic Amber ale, 1 week in primary and 1 week in secondary and a month in bottles. I think it came out great.

Next I visited my LHBS and started working on my Oktoberfest. That is currently in 2ndary and should be bottled on sunday.

I went and purchased ingredients for 2 more batches and they are currently in their primary. Im doing an American Pale Ale (Sierra Nevada Clone) and a Raspberry Wheat. Recipe states to pitch the raspberry extract in the 2ndary. Question is how exactly will I do this. Pour it in the carboy and syphon my brew in, or add it later?

 

[homebrewer_99]

It doesn't really matter.

If you do a search on the liquid extract you will find that many of us will not use it because it tastes soapy.

 

[Accemn]

My mistake, substitute extract with 3 lb puree

 

[homebrewer_99]

Ahhh, much better...secondary.

There are some rules that are pretty basic: Never add fruit to a beer unless you already know it's a good batch. If you do and the beer is not "good enough" then you're just wasting your fruit.

 

[Accemn]

This is the recipe.

The perfect dessert beer! This has a nice expression of fruit flavors & aroma with an under-lying tartness to help balance.
6 lbs. wheat malt extract
1 lb. unmalted wheat grain
1 lb. domestic six row malt
1/4 lbs. cara-pils
1/4 lb. acidulated malt
1 oz. Czech Saaz hops (bittering - no flavoring or finishing hops needed)
1 can Oregon Fruit Products fruit puree (add after primary fermentation)
1 pkg. White Labs Belgian Ale Liquid Yeast
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (priming)

Im using can of the fruit puree the clerk at the LHBS suggested. He said he uses it quite a bit and works pretty well.

I assume I just add it when I add the brew to the other carboy?

 

[homebrewer_99]

This is the recipe.

The perfect dessert beer! This has a nice expression of fruit flavors & aroma with an under-lying tartness to help balance.
6 lbs. wheat malt extract
1 lb. unmalted wheat grain
1 lb. domestic six row malt
1/4 lbs. cara-pils
1/4 lb. acidulated malt
1 oz. Czech Saaz hops (bittering - no flavoring or finishing hops needed)
1 can Oregon Fruit Products fruit puree (add after primary fermentation)
1 pkg. White Labs Belgian Ale Liquid Yeast
1 pkg. Bru-Vigor (yeast food)
7/8 cup corn sugar (priming)

Im using can of the fruit puree the clerk at the LHBS suggested. He said he uses it quite a bit and works pretty well.

I assume I just add it when I add the brew to the other carboy?

Interesting ingredients...

Wheat malt for a weizen
Saaz for Czech...and
Belgium yeast.

 

[butler1850]

I put raspberry extract into the bottling bucket for my American wheat ale. Great stuff. I have to guard my stocks from my father when he visits.

I also used cherry extract (also into the bottling bucket) for my Magic Hat #9 clone.

I have had no soapy flavor problems, but would like to try 'real fruit' in one of my brews for comparison.

 

[Accemn]

Interesting ingredients...

Wheat malt for a weizen
Saaz for Czech...and
Belgium yeast.

They dont steer us wong my friend and I. We let em know what to brew they bring up the ingredients and we cook em so I dont know if they are weird but my friend is on like batch 10 and all have been great. Thanks for the information!! It is much appreciated and im glad I found this place.

 

[AGBrewer]

I made a raspberry wheat, and although good, I personally don't think I will do a five gallon batch of fruit beer again, maybe half wheat, half raspberry wheat, just my .02