Homebrewers - Whats in the fermenter?

[SeanGAR]

Originally Posted by kenstogie

Good Choice with the Hefe. Not sure as I am no expert, but aren't the "extras" added in the initial boil?

No, you want to have the flavor remain as intact as possible so you add the fruit after the main fermentation is completed. The canned fruit doesn't need to be boiled as it is already hot filled.

[kenstogie]

Originally Posted by SeanGAR

No, you want to have the flavor remain as intact as possible so you add the fruit after the main fermentation is completed. The canned fruit doesn't need to be boiled as it is already hot filled.

Again I am no expert but am trying to understand. So the canned fruit wouldn't add germs or bacteria and ruin the beer?

[SeanGAR]

Originally Posted by kenstogie

Again I am no expert but am trying to understand. So the canned fruit wouldn't add germs or bacteria and ruin the beer?

Canned fruit is thermally processed in the can to kill anything that could spoil it. It is not as clean as commercially processed green beans, say, because you don't need as long/hot a process because the fruits has low pH, but you still don't need to worry about bacteria or wild yeast in the canned fruit products.

I just clean off the top with soap and water, rinse, open, and pour in.

The processing of the canned fruit can be done 2 ways. One would be to heat up the fruit to 83C or so, can it, seal it, then invert the cans. We call this hot fill. The heat from the hot fruit will kill microorganisms in the can.

The second would be to fill the cans cold, then after heat them so the internal temperature reaches 83 or so. This is similar to the Pasteurization process that they use for beer.

In either case, the fruit is clean enough to use directly even though it has not received a 12D commercial sterilization process.

[Shaerza]

My American brown is finally tasting good after 4 weeks in the bottles.

I hope to get a porter of some sort brewed tomorrow night.

[kenstogie]

Originally Posted by SeanGAR

Canned fruit is thermally processed in the can to kill anything that could spoil it. It is not as clean as commercially processed green beans, say, because you don't need as long/hot a process because the fruits has low pH, but you still don't need to worry about bacteria or wild yeast in the canned fruit products.

I just clean off the top with soap and water, rinse, open, and pour in.

The processing of the canned fruit can be done 2 ways. One would be to heat up the fruit to 83C or so, can it, seal it, then invert the cans. We call this hot fill. The heat from the hot fruit will kill microorganisms in the can.

The second would be to fill the cans cold, then after heat them so the internal temperature reaches 83 or so. This is similar to the Pasteurization process that they use for beer.

In either case, the fruit is clean enough to use directly even though it has not received a 12D commercial sterilization process.

I think I got it. THANKS! Would it add any dicernable amount of ABV boost with the added sugars?

[SeanGAR]

Originally Posted by kenstogie

I think I got it. THANKS! Would it add any dicernable amount of ABV boost with the added sugars?

It will increase the alcohol, depending of course on how much you add. Adding a 3# can of non sweetened fruit puree to a 5 gallon batch won't increase the alcohol that much. The other reason you don't boil that I forgot to mention is that you can set the pectins present in fruit and create a permanent haze. OK in a wit or hefe but in that light blueberry lager not so much.