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Secondary Fermentation additions

 
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JMD887



Joined: 31 Jan 2018
Posts: 101
Location: Akron, Ohio

Drinking: Electric IPA, TOF IPA

Working on: Irish Red Ale


PostLink    Posted: Thu Nov 15, 2018 11:38 am    Post subject: Secondary Fermentation additions Reply with quote


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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


PostLink    Posted: Sat Nov 17, 2018 7:25 pm    Post subject: Reply with quote

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?
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JMD887



Joined: 31 Jan 2018
Posts: 101
Location: Akron, Ohio

Drinking: Electric IPA, TOF IPA

Working on: Irish Red Ale


PostLink    Posted: Mon Nov 19, 2018 2:32 pm    Post subject: Reply with quote

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: 97
Location: NE Ohio


PostLink    Posted: Mon Nov 19, 2018 3:00 pm    Post subject: Reply with quote

Slightly different.... but might be worth your time to watch this video:

https://www.youtube.com/watch?v=WiR-_UVxtzM

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Jeff
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JMD887



Joined: 31 Jan 2018
Posts: 101
Location: Akron, Ohio

Drinking: Electric IPA, TOF IPA

Working on: Irish Red Ale


PostLink    Posted: Mon Nov 19, 2018 6:02 pm    Post subject: Reply with quote

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


PostLink    Posted: Mon Nov 19, 2018 7:29 pm    Post subject: Reply with quote

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.
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JMD887



Joined: 31 Jan 2018
Posts: 101
Location: Akron, Ohio

Drinking: Electric IPA, TOF IPA

Working on: Irish Red Ale


PostLink    Posted: Tue Nov 20, 2018 12:24 am    Post subject: Reply with quote

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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