GregBrews88
Member
Im a beginner brewer with a couple batches under my belt, I really want to make a fruit beer for the summer...any tips on what types of beers are best for this and techniques used to add fruit into my batch. Thanks.
Im a beginner brewer with a couple batches under my belt, I really want to make a fruit beer for the summer...any tips on what types of beers are best for this and techniques used to add fruit into my batch. Thanks.
To prepare the fruit it must be pasteurized to avoid infection.
Just wanted to throw my $0.02 in here. As it's been discussed thouroughly, it isn't necessary to pasteurize (if you don't want to go that route). I HIGHLY recommend doing a search, if for nothing else not to stir the hornet's nest again.
"Tertiary" is used a lot here......thirduary**...
Add your fruit to 2ndary and rack the beer on top. Already alcohol in the beer, so it will kill germs. Heating drives off flavor and aromatics.
Do crush and freeze your fruit first though. It breaks down the cell membranes and lets more flavor out.
Already alcohol in the beer, so it will kill germs.
So it's not necessary to sanitize secondary, racking cane or bottling bucket either?
I used a total of 5.25 lbs of XLDME and 1 lb of clear candi sugar. I will never buy candi sugar after this last brew day. LHBS raised the price from $5 (which was pricey) to $7.50, I know times are tough, but I will save my money for yeast, DME and grains. That is quite outrageous. The last time I bough Candi sugar it was Brewers Best, this time it was LD Carlson, so I don't know if that had anything to do with it. I don't know what the fruit is going to do to the ABV% but it is estimated to be about 5.43%.
Do you crush, freeze and then thaw, or do you freeze, thaw, then crush?
I'm doing a berry beer now. 6 pounds combined of blackberry, blue berry and raspberry.
After making the wort (3 pounds extra light DME and 1 cup course brown sugar) and being in primary for 2 weeks, I pureed my thawed* berries and poured them into my secondary with 1 pound of brewers honey. Racked the beer on top.
What I should have done was made sure primary was really done. It wasn't. Secondary was explosive. Literally. I used a blow off tube and berry slurry plugged it up. Explosion #1. After unclogging it, berry slurry filled the beer bottle I was using on the other end. Explosion #2.
After 10 days of that, I'm in thirduary** for a week now.
*The berries were bought fresh. I froze them for keeping till I was ready.
**I totally just made up that word.
This is exactly my method, too. I just wanted to throw it out there that pasteurizing is not necessary, and I've actually experienced it to be detrimental, as it was mentioned heating drives off fuity goodness. But there are many ways to do it, to be fair to all.
So it's not necessary to sanitize secondary, racking cane or bottling bucket either?
Add your fruit to 2ndary and rack the beer on top. Already alcohol in the beer, so it will kill germs. Heating drives off flavor and aromatics.
Do crush and freeze your fruit first though. It breaks down the cell membranes and lets more flavor out.
I'm a big beer fruiter. PM with any specific ???s.
Fruit is for wine & meads. Just say no to fruit in your beer...
Hey guys, I racked to a third this weekend and tasted; pretty tart. I prob can't change that now, but what can you put in there to sweeten it up w/o starting another fermentation? I remember seeing it on another thread but can't find it again. Thanks.
Sorry for bringing back the old post but I've got a question on the topic.
In the next month or so I'm wanting to make a sweet potato beer for the early fall.
I was planning on using a strong brown ale, using spices in the main boil (similar to a pumpkin beer). I was going to add the Sweet Potatoes in the secondary.
Is there anything I need to watch out for (with the starches and what not)? What method should i use in adding the potatoes? I was planning on boiling them be able to mash them.....
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