Ways to add Fruit/Adjuncts to your Beer!

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In this video, I go through how to add fruits or other adjuncts like lemon/orange zest and ginger to your beer both during the boil or in a secondary. I also show the process of adding 6 lbs of Mangos to my recently brewed Mango Sour. To watch that video, click here:
• All Grain Brew Day - M...
For more in-depth videos on the brewing equipment, brewing process, and transferring to a secondary, see the videos below. Happy Brewing!!
You can see all the exact equipment I use in my videos at my Amazon page here:
www.amazon.com/shop/cityscape...
Learn to Brew tutorial videos:
Homebrewing Equipment:
• Intro to Home Brewing ...
All Grain Brewing - Step by Step Tutorial:
• All Grain Brew Day - S...
How to Transfer to a Secondary:
• Secondary Fermentation...
Amoretti Craft Purees:
amzn.to/3rCJ5Y6

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Опубликовано:

18 апр 2022

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Комментарии : 18

@burlinghomebrewing 2 года назад

I love brewing with fruit. Nice video!! Those big mouth fermenters sure make things a lot easier.

@CityscapeBrewing 2 года назад

Thanks! They sure do. I wouldn't go back to a standard glass fermenter. Glad you liked it! 🍻

@TheMattMustain 2 года назад

Great video and tips. I've done a few fruit beers but always went the easy canned puree route. I want to try this method instead. 🍻

@CityscapeBrewing 2 года назад

Absolutely! I like using fresh whole fruit whether that's frozen or locally grown. I feel like I get a better result, rather than a bottled puree with some preservatives. Let me know how it goes! Cheers!🍻

@bryand8581 2 года назад

I recently did a Mango jalapeño blonde ale. Added both diced and thawed (previously frozen) to secondary. The jalapeño came through perfectly! The mango (2 lbs for 5 gallon) was a little light, but I expected it.

@CityscapeBrewing 2 года назад

Thanks for sharing. That sounds good. That reminds me of a beer I did last year with chili pepper Tincture and prickly pear cactus fruit. The sweet with a slight pepper bite makes for a good beer. I did the prickly pear in the secondary and added the pepper tincture right to the keg.

@Raddadbrewing 11 месяцев назад

Great video. Thanks for putting it together. I’m brewing a wheat beer and wanted to add mango to it. I think I will try your method. Trying to clone ‘mango cart’

@CityscapeBrewing 11 месяцев назад

Awesome! 💯 let me know how it turns out! 🍻

@fiftyonef1 3 месяца назад

I've been trying to do the exact same thing. I added the frozen mango to my secondary, fermentation went wild. I ended up with a cross between wheat bear and mango wine. Very dry. Next time I'll leave it in the primary longer than 2 weeks. How did yours turn out?

@fiftyonef1 3 месяца назад

BY the way, one thing I did different was to try to pasteurize the frozen mango using sous vide at 150f for 15 minutes. That may have made a difference. Next time I may skip that. I didn't care for the results of my first attempt, some friends really liked it. I think they are more fans of free beer than craft beer though!

@CityscapeBrewing 3 месяца назад

I've done this dozens of times and it's important to make sure you're not getting a lot of yeast transferred to your secondary so you want to make sure that the primary fermentation is fully completed. No need to pasteurize if it's already frozen fruit, The pasteurization is what gave it the wine flavor. Next time skip that and try it again! 🍻

@BigThangs 9 месяцев назад

Very informative video, rhank you so much. What yeast are you using for the sour, philly?

@CityscapeBrewing 9 месяцев назад

I use a probiotic drink called Goodbelly. That has the souring agent in it. After the second day I use a US-05 yeast packet for fermentation. Check out one of my sour brew day videos to see the whole process.

@BigThangs 9 месяцев назад

@@CityscapeBrewing thanks 🙏