Im thinking about using fruit to add flavour to a kit. I dont really want to (at this stage) do any AG in order to make a fruit beer. So im wondering.... If i make a normal kit in an FV can i add fruit to it such as strawberrys,raspberries.?
Im tempted to make the kit as normal but then syphon off a gallon of it into a demijon with the fruit. that way if it goes to tits ive only lost a gallon of beer (which been a heathen id drink anyway)
If i was to try this can anyone forsee any problems? has anyone tried something similar to this?
fruity experimentation.
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PMH0810
Re: fruity experimentation.
Never tried it, never thought to try it, am now really interested though.
I can see fruit as being a path for unwanted infection - but don't know how high the risk would be, or the proper procedure for introducing the fruit.
It must be possible, there are brewers out there who do it...
Keep us posted as to how you get on?
I can see fruit as being a path for unwanted infection - but don't know how high the risk would be, or the proper procedure for introducing the fruit.
It must be possible, there are brewers out there who do it...
Keep us posted as to how you get on?
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StrangeBrew
- Under the Table
- Posts: 1046
- Joined: Sun Nov 12, 2006 7:07 pm
- Location: A shed in Kent
Re: fruity experimentation.
What about adding cranberry, raspberry or cherry juice instead of using fruit? (can you get cherry juice? 
)
You could always try one of the Brewferm fruity beers!
Fruit in beer is for big girls!
)You could always try one of the Brewferm fruity beers!
Fruit in beer is for big girls!
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frestonian
Re: fruity experimentation.
I was that idiot. 
Armed only with a love of the-then under threat Liefmans Kriek and Frambozen, no brewing experience whatsoever, and a wildly inaccurate recollection of the Liefmans brewing method briefly described in the late Michael Jackson's Great Beers of Belgium book, I set out to do exactly what you are doing with five litres of Brewferm's Oud Bruin and a kilo of wild blackberries.
I should point out that before you read any further I'm only going to point out what NOT to do, I'm afraid. No insights here..
I used a link from somewhere in this forum which suggested freezing the fruit to break down some of the cell walls of the fruit, then heating it to around 80 degrees for 15 minutes to kill any nasties. The link also suggested adding pectorase, but I never bothered - hazy beer doesn't bother me. Mistake #1. I brewed the Oud Bruin as per the instructions and when it dropped to 1020 after a week, I syphoned off 5 litres and placed it in another FV with the fruit for a further week. When the week was up, I removed the fruit, squeezing the bag to extract as much juice as I could. Mistake #2. All I really did was add a whole load of pulp to the beer. Then my Michael Jackson book came back from loan. His description of the method used by Liefmans outlines how they add 13 kilos of fruit to every 100 litres. Which is not even close to my one kilo of fruit for every five litres. Mistake #3, 4, 5 and 6. Oh yes, and the beer stays on the fruit for six months, not a solitary week. I am now the proud owner of a gelatinous, purple brew which sits in my garage and serves as a reminder - should I ever need one - of how dense I can be when I really set my mind to it.
However, this series of misfortunes has not put me off. Come autumn I will try it again with the book to hand. And the existing AlkyJam (as it has been christened) has been used to add a bit of sharp berry flavour to an Apple and Raspberry TC, and even a wee nip has found its way into my Lidl Rose. Waste not, want not, etc.,
Good luck!!
Armed only with a love of the-then under threat Liefmans Kriek and Frambozen, no brewing experience whatsoever, and a wildly inaccurate recollection of the Liefmans brewing method briefly described in the late Michael Jackson's Great Beers of Belgium book, I set out to do exactly what you are doing with five litres of Brewferm's Oud Bruin and a kilo of wild blackberries.
I should point out that before you read any further I'm only going to point out what NOT to do, I'm afraid. No insights here..
I used a link from somewhere in this forum which suggested freezing the fruit to break down some of the cell walls of the fruit, then heating it to around 80 degrees for 15 minutes to kill any nasties. The link also suggested adding pectorase, but I never bothered - hazy beer doesn't bother me. Mistake #1. I brewed the Oud Bruin as per the instructions and when it dropped to 1020 after a week, I syphoned off 5 litres and placed it in another FV with the fruit for a further week. When the week was up, I removed the fruit, squeezing the bag to extract as much juice as I could. Mistake #2. All I really did was add a whole load of pulp to the beer. Then my Michael Jackson book came back from loan. His description of the method used by Liefmans outlines how they add 13 kilos of fruit to every 100 litres. Which is not even close to my one kilo of fruit for every five litres. Mistake #3, 4, 5 and 6. Oh yes, and the beer stays on the fruit for six months, not a solitary week. I am now the proud owner of a gelatinous, purple brew which sits in my garage and serves as a reminder - should I ever need one - of how dense I can be when I really set my mind to it.
However, this series of misfortunes has not put me off. Come autumn I will try it again with the book to hand. And the existing AlkyJam (as it has been christened) has been used to add a bit of sharp berry flavour to an Apple and Raspberry TC, and even a wee nip has found its way into my Lidl Rose. Waste not, want not, etc.,
Good luck!!
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randomdave
Re: fruity experimentation.
2 word answer....brysie wrote:dave?
why?
The Enemy!
I mean.. er The WIfe!
