maltodextrine, mouthfeel, and fruit additions

Can you rack off of it pretty neatly? If so, keep doing what you're doing.

When I use whole fruit, I just chop it up and add it to my fermenter. If I use frozen, it just goes right in. No reason to go through all the calisthenics that you're doing if you don't want to.

 

My suggestion was in relation to bottling so that water with priming sugar would be thinner and mix easier into the beer. But if you use less water in the brewing process or a longer boil-off period, that would work too. But I think using a berry jam (commercial stuff off the shelf, or just cook the water out of that fruit before adding to the beer) may be better.

 

Aren't you concerned that the 'cooking' process would negatively impact the flavor aspects that you desire from the fruit in the beer?

Cheers!

 

I've used certain jams/jellies/preserves with very good results.

The "juice and reduce" method works very well, too.

 

That's a good question, Jack, and I'll first have to admit that I'm just thinking out loud here. But a gentle cooking of fruit to remove water without risk of scalding the fruit shouldn't affect the flavor. Commercial jams off the shelf always have a concentrated flavor of that specific fruit, and that should disperse well into 5 gallons of beer if enough jam is used in the right proportion.

 

Just to confirm: you haven't actually done this fruit cooking for brewing?

Cheers!

 

Right, just thinking out loud that it could be done.

 

It certainly can be. I simply advise that people use pectinase when they are using it. They don't have to, but it certainly makes for a much clearer end product. Although this ideal isn't shared by everyone, I think crystal clear beer is beautiful.

 

In your primary?

 

Which terpeniod compounds are you looking to transform?

All kidding aside, most S. cerevisiae strains don't have powerful enough esterase enzymes to magnify or alter the fruit esters contained in real fruit, so adding fruit at any time other than the end of fermentation probably isn't ideal as active fermentation will simply lessen the aroma of the fruit.

 

A real-world comparison would be grand. Any chance you can split the batch? One fruited with your technique and one fruited after active primary fermentation?

 

Not to be confused with pectin that will do just the opposite. In fact, pectin is often used in jams and jellies to stiffen them up.

 

And is also a natural component to most (all?) fruit.

 

@EvenMoreJesus,
In regards to using organic fruit juice concentrate, at what ratio would I use it compared to per lb of frozen fruit? I use frozen fruit that I run through the ninja blender. Once beer has been in contact with the fruit for desired time, I cold crash for 2-3 days and all the fruit will go right to the bottom and when I do my closed transfer its from the top of the fermenter. I modified my lid so I can put a gas tube on it and also a stainless steel racking cane that I can adjust to any level to ensure nothing comes off the bottom. So I don't have any issues using frozen fruit with clogging, but I was wondering if there are any other positive things I could gain from using the juice over the frozen fruit? Obviously its less work in the end also.

 

One of the most complete resources in the world on using fruit.

 

Where do you get wheat with husks?

 

Sorry about that. That should be "Malted wheat" not "Husked wheat". My mistake.