Very new to brewing. Doing 2 separate IPA batches. 1 with and 1 without Wondering when would be the best time to add some fruit puree (mango or guava) During fermentation? Secondary or late fermentation? Thanks for reading.
Ideal would be at the tail end of fermentation, rack to secondary on top of the fruit. This helps cut down on oxidation. Practically, I usually end up just racking on the fruit in secondary when fermentation is pretty much done.
Honestly, I wouldn't hesitate to add purée to primary during the end of active fermentation, when yeast is still working. Any oxygen introduced is likely to be taken up by yeast as they ferment the purée sugars and remaining malt sugars anyhow. Transferring to secondary, without proper technique would actually probably introduce more O2 than adding purée to the primary toward end of ferment.
Good ideas, I'm not doing a secondary so I will probably go with Puree or Concentrate late in the primary. Both should be sanitary so I don't have to worry there, or do I? Thanks for all the help, suggestion and feedback.
Not done yet, pureed my own fresh mango's and it was roughly 2 pints worth. A buddy convinced me since he has done it before.
