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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Thu Nov 15, 2018 11:38 am Post subject: Secondary Fermentation additions |
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Morning Brewers,
I've been searching the interwebs about fruit additions (frozen, puree, fresh ect) to secondary fermentation. I am curious on others successes / failure and approach to doing this.
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dtapke
Joined: 26 Oct 2018 Posts: 12 Location: Portage, Wisconsin
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Link Posted: Sat Nov 17, 2018 7:25 pm Post subject: |
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Lots of results! depends on the beer, fruit, have you killed off the yeast, or do you want the yeast to consume the sugars? etc. Any particular recipe or addition you've got in mind?
_________________ Draft: Electric hop candy Jr, Milk Stout
Fermenting: Tripppel
Next brew up: Dopplebock
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Mon Nov 19, 2018 2:32 pm Post subject: |
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dtapke wrote: | Lots of results! depends on the beer, fruit, have you killed off the yeast, or do you want the yeast to consume the sugars? etc. Any particular recipe or addition you've got in mind? |
Currently still developing the recipe. however, base recipe would be a sessions IPA. Currently fermenting one with a couple different yeast strains to see which I like best. Currently still bottle conditioning here- so I wouldn't be able to kill off all the yeast, as some are needed for natural carbonation. I want to experiment with couple pairings 1) orange + mango 2) pineapple + Jalapenos.
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JSB
Joined: 17 Oct 2016 Posts: 125 Location: NE Ohio
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Mon Nov 19, 2018 6:02 pm Post subject: |
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Jeff- Interesting, thanks for sharing. I think this will be something I first attempt on a smaller scale, sale 2-3 gallons and then scale once acceptable results are reached.
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dtapke
Joined: 26 Oct 2018 Posts: 12 Location: Portage, Wisconsin
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Link Posted: Mon Nov 19, 2018 7:29 pm Post subject: |
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Pretty sure most of the available flavorings aren't fermentable, I would be concerned adding much fruit to a bottle conditioned beer as you won't have a way to account for the fructose addition, as well you'll lose the sweetness. Many ways to kill of the yeast to allow for the back sweetening, but that won't help you to carb, if you let the yeast consume all the sugar before bottling you'll lose some of the additions flavor, but may still be good.
_________________ Draft: Electric hop candy Jr, Milk Stout
Fermenting: Tripppel
Next brew up: Dopplebock
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Tue Nov 20, 2018 12:24 am Post subject: |
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dtapke: All valid points! Will have to conduct some experiments... or not get as picky with my craiglist finds (unlikely) and convert to keging. thanks for your feedback
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