Using Fruit Chunks

[Stonecold_OM]

So I'm currently fermenting a wheat beer that I plan to add mango to in order to create a Mango Cart style beer. My question is, when adding fruit, do you all just add the whole chunks or do you puree it first? If chunks, do you all blanch them first?

Thanks in advance!

 

[lumpher]

Probably too late for this, but are you planning to use mangoes you dice or puree, frozen bags, or store-bought cans?

 

[Stonecold_OM]

I used frozen mango chunks. I ended up putting them in a pot, heated them up to do a quick pasteurization to hopefully kill any nasties, then added them to the wort. Fermentation kicked back up in high gear, so I will let it ferment extra for a few days and will then filter, and transfer to keg to cold crash and see how it turns out. I'm trying to get the mango flavor in there without getting a lot of extra alcohol. It was already at 4.6% when I added the mango.

 

[OakIslandBrewery]

I make cherry and raspberry beers, normally a wheat beer base. I've been using frozen fruit that has already been washed.

I let the fruit thaw then put it in a sanitized mesh bag and add it to the fermented beer in a serving keg. I can either serve it from there or let it sit in the cooler and transfer it to a different keg.

Works fine for me. Any new fermentation just carbonates the beer.

 

[Stonecold_OM]

I make cherry and raspberry beers, normally a wheat beer base. I've been using frozen fruit that has already been washed.

I let the fruit thaw then put it in a sanitized mesh bag and add it to the fermented beer in a serving keg. I can either serve it from there or let it sit in the cooler and transfer it to a different keg.

Works fine for me. Any new fermentation just carbonates the beer.

Never thought about using a mesh bag, nor putting directly into the keg. If this batch doesn't have enough flavor I will try that if I make it again.

 

[OakIslandBrewery]

Never thought about using a mesh bag, nor putting directly into the keg. If this batch doesn't have enough flavor I will try that if I make it again.

Everyone has a different way of adding fruit to their beers. I have tried other ways but this has been working for me.

I use the mesh bag or a stainless steel mesh tube. The tube I think works the best but a mesh bag can expand more. I also use the tube for bourbon soaked oak.

 

[IAmPistolPete]

At least in wines I have found that fermenting fruit in primary gives more of a mature fruit essence or subtlety. Fruit in secondary [after cold crash & sorbate] gives more of a fresher fruit profile. Not sure how that translates to different beer styles.