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Hey fellow Brewnosers,
I'm about to brew 10ga of saison.
I'll be splitting the batch a kettle souring half and racking onto fruit in the secondary.
This is the first time doing a kettle sour.
I was thinking I'd let it sit about 48hrs.
(I will use a combination of wyeast Belgian saison and wyeast farmhouse in each)

My questions...
How should I add my fruit? Frozen or should I raise the temp to sterilize or are both good options???

I have both glass carboys and bucket fermenter. I like the glass but it's harder to add fruit...
Any opinions??

Lastly once on the fruit, how long should it sit on the fruit? 3 weeks good? Or longer?

Any other good tips??

Thanks!
Todd

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Individually Quick Frozen (IQF) fruit is the easiest option - no need to sterilize.

For my raspberry Berliner Weisse, I did 5 days on the fruit; after that I wasn't getting anything noticeable from it.

Awesome I'll give it a whirl, thanks!

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do I absolutely have to rack onto the fruit? Would I somehow destroy my berliner weisse if I just dumped the fruit in like I'm dry hopping in primary?

MitchK wrote:do I absolutely have to rack onto the fruit? Would I somehow destroy my berliner weisse if I just dumped the fruit in like I'm dry hopping in primary?

That's what I do.

I put the IQF fruit (thawed to room temp) into my primary as well. Used to rack in top of fruit in secondary, just cut out a step.

I also add fruit to the primary..

Awesome. I'm gonna taste my first Berliner weisse today and then decide whether it is getting fruited or not.

I've been buying bags of frozen raspberry from Costco. I always heat them to 170 for 15 mins before adding them but my house fills full of delcious raspberry aroma. I would rather just add them but I'm fearful of infection. As far as I know freezing doesn't completely kill all microbes.

oceanic_brew wrote:I've been buying bags of frozen raspberry from Costco. I always heat them to 170 for 15 mins before adding them but my house fills full of delcious raspberry aroma. I would rather just add them but I'm fearful of infection. As far as I know freezing doesn't completely kill all microbes.

I think that you will find that the IQF berries from Costco and other stores are safe to use as is.

I added a bag of frozen cherries to a kettle soured hefe. I added a couple splashes of vodka after a partial thaw/crush while still cold for good measure. tasted great after two weeks going into the keg