Fruit puree

[Tess Tickle's Brewery]

Good luck Harbey. Please post pics when you've got your prize!

 

[Hazelwood Brewery]

Thanks again everyone. I think I'll give the pectolase a miss based on that picture. I'm now just debating whether to split the batch in two so I can go for two flavours but have to bottle, or stick to one and keg it.

I should just say that the beer with pectolase wasn’t yet carbonated in that picture - just in case that influenced your thinking!

 

[Harbey]

I should just say that the beer with pectolase wasn’t yet carbonated in that picture - just in case that influenced your thinking!

Ha! Now you say. Yes I assumed the pectolase had ruined the head. In that case... I'm undecided again

 

[Tess Tickle's Brewery]

If in doubt - put it in! lol

 

[Tess Tickle's Brewery]

Sours are typical for not having much head anyway. If you're worried you can try some carapils I guess.

If it's a thick, seedy fruit, I'd use it.

 

[Harbey]

If it's a thick, seedy fruit, I'd use it.

It's how i like my fruit

 

[Tess Tickle's Brewery]

I'm keeping my mouth shut lol

 

[Harbey]

Right. Having slept on it, I've decided to keg the full batch so that I can control the carbonation levels better. And, I've gone for a pouch of peach and a pouch of raspberry to make peach Melba sour hopped with a little lemondrop. I'll be brewing Wednesday I think and I'll report back when I've got it on tap. Thanks for your help everyone.

 

[hoppyscotty]

So I’ve got 2litres of Funkin Mango purée for a Mango IPA. I can rack onto a keg with dry hops and fruit purée in once primary is done but would I sparge 2litres less to make up for the purée volume?

alsonis The purée liquid or does it have chunks of fruit bits in? Just thinking about either bottling from the keg or tacking into another keg for carbonating and my kegarator.

 

[Harbey]

Update and further question...
I've now got the base sour brewed and fermentation went well and has now slowed right down. I'm now debating how to add the puree. Originally, my thought was to rack it into a secondary FV and then add the fruit but I'm now questioning whether I should just dump the fruit straight on top of the yeast/trub. I prefer option 1 but I'm just worried about how much yeast will be left to eat the sugar from the fruit (I'm assuming 2kg of puree = lots of sugar). Any thoughts?

 

[Hazelwood Brewery]

So I’ve got 2litres of Funkin Mango purée for a Mango IPA. I can rack onto a keg with dry hops and fruit purée in once primary is done but would I sparge 2litres less to make up for the purée volume?

alsonis The purée liquid or does it have chunks of fruit bits in? Just thinking about either bottling from the keg or tacking into another keg for carbonating and my kegarator.

Sorry, just seen this post so I may be too late. I would make your normal volume because you will get quite a bit of fruit slurry and if you don’t want this in your keg there will be more waste than usual.

The purée is like a smoothy, no chunks.

 

[Hazelwood Brewery]

Update and further question...
I've now got the base sour brewed and fermentation went well and has now slowed right down. I'm now debating how to add the puree. Originally, my thought was to rack it into a secondary FV and then add the fruit but I'm now questioning whether I should just dump the fruit straight on top of the yeast/trub. I prefer option 1 but I'm just worried about how much yeast will be left to eat the sugar from the fruit (I'm assuming 2kg of puree = lots of sugar). Any thoughts?

Take the beer off the trub into secondary and then add the fruit. There is plenty of yeast in suspension. Let it ferment for a week. How much sugar is in your purée depends on the fruit and whether it is 100% fruit or has added sugar.

I believe peach contains 9% sugar and raspberry 7%, this would give you the equivalent of 160g sugar from 1Kg of each fruit if there is no added sugar in the purée.

 

[Harbey]

That's what I was hoping. Just got a bit nervous when I realised that 2kg of fruit looks quite a lot. I had a look and it appears they are ,90% fruit and 10% sugar. The peach, however, also has...
antioxidant: ascorbic acid,
acidity regulator: citric acid
Are either of these going to have a negative effect on a sour beer or the yeast?

 

[Hazelwood Brewery]

That's what I was hoping. Just got a bit nervous when I realised that 2kg of fruit looks quite a lot. I had a look and it appears they are ,90% fruit and 10% sugar. The peach, however, also has...
antioxidant: ascorbic acid,
acidity regulator: citric acid
Are either of these going to have a negative effect on a sour beer or the yeast?

I really don’t think so but I’ve never used purée with additives so I can’t say from personal experience I’m afraid.

 

[Harbey]

I'll let you know

 

[Harbey]

Man, this yeast takes its time. A week after pitching and it's still merrily bubbling away. Got off to a quick start, then slowed right down after about three days and thought it was finishing off. Then, it picked up again and just won't stop and that's before I add the fruit. Hopefully it will be done for Christmas

 

[Harbey]

Finally, it's in the keg!
Took 18 day in primary then added the fruit. Left that another 10 days and Kegged at the weekend. Initial tasting was not as sour as I had hoped but it definitely needs to carb and condition a little before the final verdict.