Blackberry Wt

[Kleiny]

I have made a double batch of witbier and am planning on splitting it between a fermenter for a fruit addition and just a keg for the finished half (might have to be a fermenter if its not finished out yet).

Its in a bigger fermenter at the momment and has had a high krausen for almost 5days Wyeast Belgian witbier.

1. I will add 1kg of blackberry's (inspired by redoaks blackberry wit).
2. I will just keg as usual

Has anybody done this before?
Im going to add it in as a secondary fermentation process whilst fermentation is still visible, is this the right way?
Is 1kg enough for 20L?
Im going to blitz them into a paste style, is this right?
Do i keep the ferment temp at 18C?

Just looking to see if anybody has done this before and any thoughts on their process
Kleiny

 

[bconnery]

You dont' have to worry about fermenetation being visible that much, at least I never do.
I just rack into secondary or else add the fruit direct in primary.
Leave it for a week or so and then I usually rack again and crash chill just to try and get as much of the little bits of fruit out as possible.

I haven't used blackberries but my understanding is that red oak uses a lot in their blackberry wheat so 1kg might not be enough if you want to get something like it.
1kg is enough for rasberries but not enough for strawberries so I guess it depends on how much flavour you want. I think 1kg would be a little light on but you'll probably get away with it.

I just freeze the fruit, if it isn't already, then defrost in the microwave. You don't need to worry about pulverising it into a paste.

There's an article on fruit beers in the wiki or articles section I think.

 

[Kleiny]

I can get some more so i will go and get another kg

Radical Brewing suggests 1-2pound/Gallon = 450g/3.8L so i need around 2-3kg

Thanks for the point in the direction of the article its got some good points and made me think to look it up in Radical Brewing

Kleiny