Hey all,
We've been making a raspberry wheat for years, but recently changed our process. We used to add fruit to cold, finished beer and loved the flavor, but that was a recipe for disaster in packages. This year we began adding fruit during fermentation to ensure shelf stability, but the yeast seem to hate it.
We are adding approx 850 lbs of puree and a bit of pectinase to 90 bbls beer at high krausen. Bumps the gravity by about .5P.
Problem is very laggy fermentation toward the end; we are getting days and days of creeping fermentation, whereas the non-fruited beer used to just finish up and settle down quite quickly.
What's going on here? Trouble switching to fructose fermentation? Something with the physical fruit matrix interfering with circulation?
Any thoughts are appreciated.
Cheers.
We've been making a raspberry wheat for years, but recently changed our process. We used to add fruit to cold, finished beer and loved the flavor, but that was a recipe for disaster in packages. This year we began adding fruit during fermentation to ensure shelf stability, but the yeast seem to hate it.
We are adding approx 850 lbs of puree and a bit of pectinase to 90 bbls beer at high krausen. Bumps the gravity by about .5P.
Problem is very laggy fermentation toward the end; we are getting days and days of creeping fermentation, whereas the non-fruited beer used to just finish up and settle down quite quickly.
What's going on here? Trouble switching to fructose fermentation? Something with the physical fruit matrix interfering with circulation?
Any thoughts are appreciated.
Cheers.
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