therealthing691 Posted November 2, 2018 Share Posted November 2, 2018 I am going to do a mango Neipa with Lactose and was just wondering has anyone done one here .The reason I ask is that in the research I have done some say add at flame out , some after the first 3days or so of fermenting. I was just wondering is there anyone here that has done both, either .I release the that taste would be different but what else . Also if people have done both what would be there preference. decisions decisions cheers Brian Link to comment Share on other sites More sharing options...
The Captain!! Posted November 2, 2018 Share Posted November 2, 2018 Sorry mate, I’ve never done a fruit beer however the reading ive come across always says after primary fermentation has finished add the fruit so not to strip the flavour. Sorry nothing else to add. Link to comment Share on other sites More sharing options...
therealthing691 Posted November 2, 2018 Author Share Posted November 2, 2018 cool Kirk thanks for the reply .I know it is not a style many do here . This time I an going to do it just after flame out as I am using fresh produce. Damn good quality as I have had some LOL. Pasteurise it to rid the nasty's . I am using a KG in 10l so we will see .If its not to my liking I will do it after primary next batch to compare . Well then we will see if not I wont do it again lol thanks for the input captain cheers Link to comment Share on other sites More sharing options...
The Captain!! Posted November 2, 2018 Share Posted November 2, 2018 I reckon just give it a crack and see what works for you. Hope she works out well. Mango is pretty hard to come by so treat her well ha ha Link to comment Share on other sites More sharing options...
porschemad911 Posted November 2, 2018 Share Posted November 2, 2018 The only fruits I've used in my brewing are kumquats (hefeweizen and saison) and raspberries (saison). I added them after primary fermentation died down so as to prevent yeast activity scrubbing out the nice aromatics. It seemed to work well, although the kumquat hefe needed more kumquats. So I doubled the amount in the kumquat saison and it was great. Cheers, John Link to comment Share on other sites More sharing options...
ben 10 Posted November 2, 2018 Share Posted November 2, 2018 passionfruit sour worked really well with the passionfruit added after fermentation. the same with my cherry stout. Link to comment Share on other sites More sharing options...
therealthing691 Posted November 4, 2018 Author Share Posted November 4, 2018 thanks guys was going to do it yesterday but the Robobrew had a hernia .The actual temp is telling me the water is 119c when its actually 17c so will be ringing the supplier tomorrow. Only done a couple of brews is only 4mths old. Will have to wait and see what happens warranty I am sayin grrrrrr cheers Brian Link to comment Share on other sites More sharing options...
therealthing691 Posted November 5, 2018 Author Share Posted November 5, 2018 They were great fixed it on the spot brew done yeaaaaaaaaaaaa haaaaa decided will add the fruit to secondary cheers and thanks Brian Link to comment Share on other sites More sharing options...
ChristinaS1 Posted November 6, 2018 Share Posted November 6, 2018 I suppose the rationale for adding fruit at flame out is to pasteurize it, but if using canned fruit / puree, it is already pasteurized. For non-canned fruit, best to freeze it first, to get the cell membranes to rupture and release the flavour, and also to reduce the risk of wild yeast contamination. Adding fruit a few days into fermentation further reduces the risk of contamination by giving your chosen (brewers) yeast a head start, so it can dominate the brew. The presence of some alcohol will make it more difficult for wild yeast on the fruit to get established. Another advantage, as has been mentioned, is that fewer aromatics are blown off. Cheers, Christina. Link to comment Share on other sites More sharing options...
EWildcat7 Posted November 6, 2018 Share Posted November 6, 2018 I am going to try this recipe once I get all of the ingredients (I have to order the canned raspberries from the U.S.) https://www.mrbeer.com/rapturous-raspberry-recipe I also found this video which explains how to make the above recipe, but also talks about using fruit in beer in general https://youtu.be/Zvk7FQrainc Link to comment Share on other sites More sharing options...
therealthing691 Posted November 8, 2018 Author Share Posted November 8, 2018 On 11/6/2018 at 9:43 PM, ChristinaS1 said: I suppose the rationale for adding fruit at flame out is to pasteurize it, but if using canned fruit / puree, it is already pasteurized. For non-canned fruit, best to freeze it first, to get the cell membranes to rupture and release the flavour, and also to reduce the risk of wild yeast contamination. Adding fruit a few days into fermentation further reduces the risk of contamination by giving your chosen (brewers) yeast a head start, so it can dominate the brew. The presence of some alcohol will make it more difficult for wild yeast on the fruit to get established. Another advantage, as has been mentioned, is that fewer aromatics are blown off. Cheers, Christina. I am adding on day 4 I decided and it is fresh mango that was pureed and frozen for five days cheers Brian Link to comment Share on other sites More sharing options...
ChristinaS1 Posted November 8, 2018 Share Posted November 8, 2018 Great. It should turn out nice, although fruit is harder to remove if you puree it. I make a lot of country wine and like to chop the fruit, freeze it, and then enclose it in a mesh bag before adding to the FV. I have never tasted mango beer, but I think mango is an excellent choice of fruit. The nice thing about mango is that is low in acid and does not have little seeds (the way strawberries and raspberries do) which can end up adding a lot of harsh tannins if you use too much or leave them in too long. As an aside, banana is a fruit that, like mango, is seedless and low in acid. Some day I want to try brewing a beer with banana. It would go well with citrusy hops. Please let us know how it turns out, Good luck! Cheers, Christina. Link to comment Share on other sites More sharing options...
therealthing691 Posted November 8, 2018 Author Share Posted November 8, 2018 Cheers and thanks the hops where FWH simcoe . Mosaic and citra at 82cin the cube approx. 48 or so IBU's Link to comment Share on other sites More sharing options...
therealthing691 Posted November 17, 2018 Author Share Posted November 17, 2018 well is ready to bottle tomorrow if it tastes anything like it does now when it is carbonated and conditioned I will be a happy man. I thought I will try another fruit beer this time a pineapple peach and coconut weizen done a bit of research I will keep you informed cheers Brian Link to comment Share on other sites More sharing options...
ChristinaS1 Posted November 18, 2018 Share Posted November 18, 2018 Pineapple, peach, coconut? Sounds yummy. One thing that crosses my mind when you say coconut is that coconut is high in fat, which is foam negative. Cheers, Christina. Link to comment Share on other sites More sharing options...
ben 10 Posted November 18, 2018 Share Posted November 18, 2018 8 hours ago, ChristinaS1 said: coconut is high in fat, which is foam negative. toasted coconut works, i made a cherry ripe stout that was good and coopers have a coconut porter too.... Link to comment Share on other sites More sharing options...
therealthing691 Posted November 18, 2018 Author Share Posted November 18, 2018 yep has to be toasted to get rid of the oil/fat so is pineapple if it is not pasteurised as some enzyme that stops foam .I Bottled the mango today looks good I thought it would be a little more orange in colour but tastes great bitter sweet and fruity .I hope it tastes similar when conditioned and was only 10L batch will do a 23 if it does with summer on its way cheers Link to comment Share on other sites More sharing options...
therealthing691 Posted November 18, 2018 Author Share Posted November 18, 2018 this is of the mango Neipa out of the hydrometer before bottling will be around 6% or a touch under as I don't wont it to strong Link to comment Share on other sites More sharing options...
ChristinaS1 Posted November 18, 2018 Share Posted November 18, 2018 Cool. Doesn't look like beer though. Does it taste like beer? Cheers, Christina. Link to comment Share on other sites More sharing options...
Dirtman Dan Posted November 18, 2018 Share Posted November 18, 2018 Looks like a juicy neipa mate good stuff. Ive only chucked frozen mango in after ferment in a hefe I do and its turned out well but the fruit flavour def fades. I got a mate who is in the juice buisness and im thinking using blood orange puree in a big hoppy american ipa with citra, azacca, mosaic. I tried fixation brewerys squish ipa recently and im in love. Link to comment Share on other sites More sharing options...
therealthing691 Posted November 19, 2018 Author Share Posted November 19, 2018 5 hours ago, ChristinaS1 said: Cool. Doesn't look like beer though. Does it taste like beer? Cheers, Christina. It does taste like beer but very citrus and mango .Also the amount of lactose and hops makes it bitter sweet as well . If it tastes as balanced after conditioning I will very pleased Link to comment Share on other sites More sharing options...
therealthing691 Posted November 19, 2018 Author Share Posted November 19, 2018 4 hours ago, Dirtman Dan said: Looks like a juicy neipa mate good stuff. Ive only chucked frozen mango in after ferment in a hefe I do and its turned out well but the fruit flavour def fades. I got a mate who is in the juice buisness and im thinking using blood orange puree in a big hoppy american ipa with citra, azacca, mosaic. I tried fixation brewerys squish ipa recently and im in love. That sounds great I am a member of MR Banks Brewery there beers are very hop forward which I tend to like but I like balance as well cheers Brian Link to comment Share on other sites More sharing options...
Titan Posted November 19, 2018 Share Posted November 19, 2018 1 hour ago, therealthing691 said: That sounds great I am a member of MR Banks Brewery there beers are very hop forward which I tend to like but I like balance as well cheers Brian For me balance is the key to a great beer. Beer brewing is like cooking, get the balance of flavour using herbs, dont overpower the dish where all you can taste is the herb. Same for beer. Link to comment Share on other sites More sharing options...
therealthing691 Posted November 19, 2018 Author Share Posted November 19, 2018 I agree totally .Also personal taste but balance IMO is the key.I use mr banks as inspiration as they have tasty beers I just lower the IBU's .If the mango Neipa style I made tastes as balanced when its conditioned and carbonated I will be very pleased and make a big batch. it tastes as sweet as it is bitter and real fruity as well Link to comment Share on other sites More sharing options...
ben 10 Posted November 19, 2018 Share Posted November 19, 2018 looks great! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.