Simple sugars in berries

[prrriiide]

I have some German blackberries (schwarzbeeren) that I want to add to a finished cream ale. These are very mild berries, with not a lot of sweetness. But they are very tasty. I'm wondering if the simple sugars in the berries will trigger a new fermentation in the keg? These aren't anything like the cluster blackberries. These are individual berries that are the shape of blueberries, the size of peas, and the color of a traditional blackberry. Any thoughts? These were grown in our yard last summer. I'm going to strain them into a pot and cook them down to concentrate the juice, so I won't have to add as much volume to the kegs. Any other advice?

 

[Culbetron]

Yes, they will most likely cause some fermentation to happen in the keg

 

[pdxal]

Besides causing more fermentation, don't forget that cooking the berries will set the pectin in the fruit and cause haze in the beer.

 

[Jaybird]

You can use http://www.norcalbrewingsolutions.com/store/Potassium_Sorbate_1_LB.html as you go into the keg to kill off the yeast. Then by adding the juice you wont have to worry about re-fermentation.

Cheers
Jay

 

[prrriiide]

I don't have a lot of turnaround time to make this work. Like, days. What suggestions do you have to make it work without the Potassium sorbate? Also, am I understanding that the secondary fermentation that the berries will cause will make the berry flavor less pronounced?

 

[phug]

Keep the keg below40, closer to 35 and that should keep the yeast dormant. Otherwise hit it with metabisulphite and sorbate before adding the berry juice. That's not time intensive

 

[Jaybird]

Yep just keep it cold and you will be fine. Cold like 38 or lower cold....

Cheers
Jay

 

[ArcLight]

To get the most berry flavor you will need the beer to be mixed with the berries and sit on them for at least two weeks, if not longer. When I use puree I gently remix the puree back into suspension every few days (gently).