AHB Wiki: Using fruit in beers

[peas_and_corn]

This is the discussion topic for article: Using fruit in beers

 

[peas_and_corn]

OK, I restructured a little and then added some info. Still needs some work, though, especially due to some internal contradictions that might need discussion.

 

[Phrak]

Cheers for the edit P&C. Reads much nicer now

What would you like to discuss re the internal contradictions?

Tim

 

[peas_and_corn]

The main one that jumped out at me was the original article had directions about how to best add the fruit into primary and lower down says to not add fruit into primary at all due to CO2 scrubbing. I am unsure about this so I left it (because I've only tried adding to secondary)

 

[sah]

What are suggestions or common times to leave fruit in secondary?

Scott

 

[winkle]

I left mine in for 5 days then the yeast seemed to have lost interest.
I would assume that others have left the fruit in for much longer.

 

[roger mellie]

I have only done 1 mixed berry hefe - 4 KG of fruit was added frozen to the secondary - I was under the impression that you could leave the fruit in as long as you like - basically until the colour is to your liking.

I left mine for 5 days - colour was light pink - but the flavour was really strong.

I therefore think that a sentence could be added to the wiki along these lines.

RM

 

[Paleman]

Great topic.

I still have a little project thats been on the backburner for a long time.

Using rich homegrown plumbs, in a nice rich stout. Some great info here.

These points were brought forward to me by a famous fruit/beer brewer on Grumpys forum.

# DO freeze your fruits for a few days or weeks before you use it. This will break-down the cell membranes and make the fruitiness easier to extract into your beer.
# DO use in secondary.
# DO use a sediment reducer in your fermenter, if only so your fruit bits don't clog your tap-hole.