So I am making an attempt at brewing a peach IPA. After a few days it has slowed in bubbling a lot. I was wondering if anyone knew how the peach sugars and acid might affect the yeast? Also would it be a good idea to put half the peach puree in early and then put in the rest during my secondary? Thanks for taking the time.
Using semi-acidic fruit (peach) during early fermentation
- Thread starter jdvaldez1
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You can probably skip posting twice but I do not think half and half is a bad idea. The sugars will ferment out though more I think in primary fermentation. You may have a drier beer than you anticipated. I like to add my fruit to secondary after primary fermentation is completely over. I measure with a hydrometer though and never rely on the airlock activity. YMMV
Thanks for the heads up with the double posting. I didn't know if they were seen differently, I'll change that in the future. But thanks for the advise. I am still a little worried because I do not know what the acid in the peaches would do to the beer?
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