Anybody use the little 5oz flavoring extracts? I have been using real fruit because I wanted to stay "true" and not use any extracts. However, it is starting to become a pain and if I can still get good flavors using the extract, why not? For those that have used them, did your beer turn out good and would you use it again?
I have used it in instances where I didn't quite have enough fruit flavor from actual fruit. Added it to the secondary until the flavor was just right. Seems to still be a good flavor, you just won't get the color that real fruit will give.
You might get a flavor you like using those extracts, but it will not taste like the real fruit. I do happen to like the flavor imparted by chocolate extract at bottling. This is in addition to a heavy dose of chocolate malt and coca powder in the boil/secondary. (I also happen to love Southern Tier Choklat which uses chocolate extract.)
I use fruit extract at the bottling step, but use fruit puree in the secondary for the initial base of the fruit flavoring. It seems to work out just fine.
That's what I have done/do, but make a puree out of real fruit. I just wasn't sure if the little extract doses are any good or not. Using real fruit tends to get a little pricey, so I am exploring other options.
We've used mango extract in a Pale Ale. Mangos are just a bitch to cut and you don't get much out of them. Go easy though, too much and you get a medicinal taste. I've found 4 oz. of that in a 5 gallon batch was fine - we've used more (up to 7 oz.) with success, but it was too fruity for my preference - others liked it though.
I think the extract gives it a little push in flavor (but nothing overbearing)...I know it did for my apricot blonde ale. I'll probably stay true to this formula until it doesn't work out anymore.
