I am looking into brewing a peach beer and want to use the Oregon fruit puree. I'm just looking for some thoughts on the process I want to use.
The beer will be an American wheat with a kolsch yeast. I would like to, at the end of fermentation, cool and harvesting yeast. Then, push 1/4 - 1/2 lb per gallon of puree from a keg into the bottom of the fermenter. I'll let it sit in the tank for about a week or to taste and then cold condition in secondary for a few weeks to settle out before packaging beer unfiltered.
Since the puree has sugars in it I assume it will ferment while it sits in the fermenter. What would be the best temp to sit at? Do you think allowing the beer to rise to 50% F would help with extraction?
Also, do you think the the beer will be overly cloudy with such a powdery yeast and so much puree? Will the settling time be quite long?
Again I'm just wondering what advice anyone might have on this and everything is greatly appreciated.
Thanks,
Tim
The beer will be an American wheat with a kolsch yeast. I would like to, at the end of fermentation, cool and harvesting yeast. Then, push 1/4 - 1/2 lb per gallon of puree from a keg into the bottom of the fermenter. I'll let it sit in the tank for about a week or to taste and then cold condition in secondary for a few weeks to settle out before packaging beer unfiltered.
Since the puree has sugars in it I assume it will ferment while it sits in the fermenter. What would be the best temp to sit at? Do you think allowing the beer to rise to 50% F would help with extraction?
Also, do you think the the beer will be overly cloudy with such a powdery yeast and so much puree? Will the settling time be quite long?
Again I'm just wondering what advice anyone might have on this and everything is greatly appreciated.
Thanks,
Tim
Comment