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7

A good starting point for fruit additions in 1lb/gl. Strawberries are pretty subtle, though. I added 7.5lb to 5gl of blonde this summer, and the flavor was easily noticable without being overpowering.


4

Temperature would be my first bet. You didn't mention what temperature you experienced during your primary fermentation. If your temperature was appropriate for the champagne yeast, then my next bet would be that your OG was not very high; therefore your yeast ate up what little sugar was present in a comparatively short time. Did you augment the bananas ...


3

No. If you wait an extended period of time you can get autolysis from yeast and get some off flavors. But it would be a lot longer. If I were you I would add the fruit to secondary. Boiling will only take away from the aroma and flavor of the fruit. They probably suggest this to avoid contamination. As long as you have good sanitation I wouldn't worry about ...


2

One example that generated a beer with a significant (but not over the top) coconut presence was as follows: 16 ounces of shredded coconut 650ml 190 proof grain alcohol Five gallons of beer Shredded coconut was crammed in a quart mason jar and covered with grain alcohol for one week in order to make a tincture. The tincture was added to the fermeter, ...


2

I made a Strawberry Saison last Summer and the 1lb/per gallon was a nice subtle flavor, but I think I may raise the to 1.5 pounds next time. Also, I used frozen strawberries which I gently crushed. Let them thaw a bit at the bottom of the secondary and then racked on top of them. The beer was able to use all of the fruit this way.


2

If you're looking to add real fruit to any brew you'll want to do so in secondary to get the most flavor. I've had really good success in taking my fruit of choice and pureeing it in a food processor with little vodka - about 1/4 cup per 2lb of fruit seems a good balance. The vodka will help kill off any additional bugs that may have made it past washing ...


1

Black malts usually contribute a roasty flavor and color enhancement. As far as I know, they shouldn't impart a fruity flavor. Caramel malts, on the other hand, do. Check your caramalts. Common flavor descriptions for roasted caramel malts between 80L and 120L are "raisin, plum, prunes, burnt sugar". See Castle Malting's Ch√Ęteau Special B or Briess's ...


1

Your must is basically simple sugar and entirely fermentable. Your temps may be a little high so the yeast worked quickly. I'd be sure to leave the whole thing for a couple weeks to allow the yeast time to clean up some of the bi-products of fermentation. Then I'd rack to a new container for a longer aging period. Taste it then to see how it tastes. If ...


1

Depends on the fruit. In The Art of Fermentation, Sandor Katz lists some fruits that will tend to go bad if they're left in the ferment for very long--soft fruits, like cantaloupe, watermelon, papayas, and bananas are the examples he gave.


1

Fresh cider that is not pasteurized, treated with UV light, or another sterilization method can have wild yeast and bacteria present. These microbes can spoil your cider. Potassium sorbate is used to prevent yeast from reproducing. By itself, it does not kill yeast or bacteria. Potassium metabisulfite should be used in addition to produce a stable cider. ...


1

The general principle is that the later you add it, the more fruit flavor will come through in the beer. Age, oxygen, heat and fermentation will "deaden" the delicate flavors. I'd suggest freezing the fruit to break down the cell walls plus kill bugs, then pitch slices into a mid-to-short secondary. That said, extract might give you more punch, or more ...


1

I've had some excellent beer, such as Lost Abbey Judgement Day that used raisins or prunes in secondary, which give a very rich, caramel flavor that compliments big malty high alcohol and aged styles.


1

We did some fruit pale ales last year with dehydrated fruit. We have a dehydrator and dried the fruit at 165 to kill off baddies and sealed it up till use. We did pineapple, kiwis, strawberries and chili peppers, non had any infection, even 6 months after. So it's an idea. Also the strawberry tasted amazing!



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