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I am going to add some apricots to some wheat beer that I've got on the go. I've never done this before but have read that I could just add the fruit to the secondary and not worry about infecting the brew since there is already enough alcohol to kill wild yeasties or bugs. I was also thinking of putting the apricots into a couple of cups of vodka for a week and then adding it to the secondary. Any thoughts on what is the best way to do this?

I've done raw unpastuerized with a couple fruits with perfect results. But I'd look to NG for the apricot puree. It's great stuff.

I just did a raspberry wheat using puree from ng and it turned out excellent high recommend the puree.

I hope you can bring some to our Summer Fruit Beer Festival.

Do you guys add pectin enzyme?

No, I don't bother.

hogie wrote:Do you guys add pectin enzyme?

No pectic enzyme required unless you set the pectin in the fruit by overheating it

If you're going to use real fruit (vs. puree or extract), it's a good idea to freeze the fruit first, to help break down the cell walls. Then you can thaw the fruit in the secondary fermenter and rack the beer on top.

I've been thinking about this lately too...

Do you add the entire can of puree from NB into the secondary?

I only ever hear of wheat beers having fruit adjuncts (Raspberry Wheat Garison's and St-Ambroise Apricot Wheat Ale being my favorites)

Can I add fruit to let's say an IPA or lager and get desirable results?

Do you leave it in there until bottling?

I use a whole can of puree for 5 gallons. With some beers, you might want 2. Try Nash's mango IPA and see what you think. I leave it there until kegging, about 1 month.

I put pineapple and oranges in the secondary for an IPA that I brewed. The beer smelled awesome, the acids in the fruit seemed to destroy most of the proteins, making it crystal clear but virtually tasteless. Oddly enough, it looked at tasted a lot like Keith's.

IanCompetent wrote:I put pineapple and oranges in the secondary for an IPA that I brewed. The beer smelled awesome, the acids in the fruit seemed to destroy most of the proteins, making it crystal clear but virtually tasteless. Oddly enough, it looked at tasted a lot like Keith's.

I wonder if the same would happen with rhubarb? Gonna give it a shot anyway. Just put 3lbs in the fridge to defrost overnight.

hogie wrote: I wonder if the same would happen with rhubarb? Gonna give it a shot anyway. Just put 3lbs in the fridge to defrost overnight.

Even if it doesn't turn out, that would be pretty freakin' interesting. Good luck with it and keep us updated!!

Just tried a sample. After just a couple of days, there's plenty of rhubarb aroma and a bit of flavour/sourness. Going to be a tasty one!

hogie wrote:Just tried a sample. After just a couple of days, there's plenty of rhubarb aroma and a bit of flavour/sourness. Going to be a tasty one!

That sounds great.

Let's us know how this turned out, rhubarb could be a winner.

XmonikerX wrote:Let's us know how this turned out, rhubarb could be a winner.

If you're there, I'll have some at the Fruitfest on the 21st that you can try.

It's tasting better and better every time. And it's really clear already.

I just picked up a can of the oregon apricot puree, planning on doing an apricot IPA. Any suggestions on how bitter to go so I can balance the bitterness with the apricot? I'm planning on using citra/centennial/amarillo ...dry hop suggested or no?

I'd reconsider that one. I made an apricot wheat using that puree, and it was just right in that style of beer. I think it would be lost in an IPA.

You could also do a Magic Hat #9 clone with the apricot... http://www.brew365.com/beer_magic_hat_number_nine.php" onclick="window.open(this.href);return false;

When do you normally rack to the secondary on the fruit? Should I wait for primary fermentation to be complete, or just wait for the krausen to start falling?

I usually wait until it's it's looking pretty slow.

mr x wrote:I usually wait until it's it's looking pretty slow.

That's what I was thinking, otherwise I would probably lose more of the fruit flavor...is it recommended to cool the temperature down enough that the yeast won't ferment out the fruit, leaving more fruit flavor in the beer?

The usual idea is to ferment the sugar out of the beer, unless you plan to start doing firkins for garrison.