Fruit beer question

I’d like to know what the forum would recommend regarding adding pureed raspberries after flameout, or adding them to the secondary. I’ve read that either is acceptable, but I’d like to hear what experience fruit beer makers have had. I’m planning on adding 6.5 lbs of puree for a 5.5 gallon batch.

Add them to secondary

I’d avoid adding fruit to the brew kettle at flameout. You will get a good result by adding it to the secondary or to the primary near the end of fermentation. If you add it to the secondary, make sure you have enough yeast in the secondary to ferment the berries. A common mistake is leaving the yeast cake in the primary while trying to ferment the berries without enough yeast in the secondary.

I like to add fruit to the primary near the end of fermentation. All the yeast is still there and the berries will restart the fermentation quickly. Then you can transfer to the secondary after a week or so to let it settle and clear.

Sounds good. I’ll add them to the primary after about 5 days and see how it works out. I’m making this for my wife who likes Frambois. Hope with a lb per gallon a lot of raspberry flavor comes through. Thanks!

What kind of malts and hops are you using for bitter and aroma on this? Just interested as I’d like to brew something similar

If you want to get the sweetness of Lindemans Frambois, consider using some Splenda after the secondary fermentation.

Only used Cascade last 20 mins, no bittering hops, per style recommendation.

Originally posted by harrisoni
What kind of malts and hops are you using for bitter and aroma on this? Just interested as I’d like to brew something similar

Originally posted by Quasimodo
If you want to get the sweetness of Lindemans Frambois, consider using some Splenda after the secondary fermentation.

Originally posted by Quasimodo
If you want to get the sweetness of Lindemans Frambois, consider using some Splenda after the secondary fermentation.

+1

I have a friend who toured their facility. They have barrels of the stuff and make no bones about it.

And the later you add the berries the less likely that the flavor and aroma will be driven off by the fermentation.

You’ll need more than a lb per gallon to get a great aroma.

Splenda is a convenient and reliable way to get a stable residual sweetness that will last forever since the yeast won’t eat it.

Originally posted by NobleSquirrel
You’ll need more than a lb per gallon to get a great aroma.

I’m more interested in the taste than the aroma. I have about 1.2 lbs per gallon, actually. NHC brewers that did this style used 1.32 lbs. per gallon, so I’m in the ballpark.

About how much Splenda should I add to 6 gallons? I don’t want it to taste like raspberry Kool-aid.