beer fermenting question

[cmw6300]

For the one you are adding fruit to, you will want to rack to a secondary. The yeast in primary can scrub some of the flavors from the fruit if you put the fruit in the primary. For me personally, unless I am adding fruit, dry hopping, or lagering, I don't transfer to a secondary. I usually let all my ales sit on the yeast cake for at least 2-3 weeks.

[Willygt]

Originally Posted by cmw6300

For the one you are adding fruit to, you will want to rack to a secondary. The yeast in primary can scrub some of the flavors from the fruit if you put the fruit in the primary. For me personally, unless I am adding fruit, dry hopping, or lagering, I don't transfer to a secondary. I usually let all my ales sit on the yeast cake for at least 2-3 weeks.

So you add the fruit once you are in the secondary?

I just brewed a Pumpkin Ale, but only did a primary. I have not tasted it, but I am wondering if the yeast could have taken much of the fruit flavor?

[cmw6300]

Originally Posted by Willygt

So you add the fruit once you are in the secondary?

Correct. I brewed a Blonde Ale two summers ago and racked it on to 3 lbs. of frozen strawberries. By being frozen, the cells of the fruit were broken which allows more of the flavors to be released. Also, since they were frozen, all the nastys were killed off.

Being that fruit contains some sugars that can be converted by yeast to alcohol, you may have a small second fermentation once you rack on to the fruit. It won't be anything like your primary fermentation but don't be alarmed if the airlock starts bubbling.