Fruit in Primary vs Secondary Fermenter

Discussion in 'General Brewing Discussions' started by Frankenbrewer, Aug 30, 2019.

  1. Frankenbrewer

    Frankenbrewer Well-Known Member

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    This is probably a "beat a dead horse" thing but I'll ask it anyway. I want to make a Mango SMaSH. In order to get that mango flavor, what is the consensus on adding the fruit in primary or secondary? I will be using frozen mango purchased from COSTCO.
     
  2. Mase

    Mase Well-Known Member

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    First, it’s your choice, but there’s no need to transfer a beer (generally speaking) from primary to secondary.

    That being said, it’s best to add fruit just as primary fermentation begins to slow down. Just be sure to sterilize the mango (boil) to remove any wild yeast. Be sure to make sure the frozen fruit doesn’t have preservatives.
     
  3. Nosybear

    Nosybear Well-Known Member

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    You don't have to boil. In fact, I favor a more gentle pasteurization. Here's a Pasteurization table:

    [​IMG]

    These are the appropriate temperatures and pasteurization times for meats. This table is more generic:
    [​IMG]
    If you can get the temperature within the mangoes to 60 degrees C (140 degrees F) and hold for 5 mins, you are in the "lethal zone", generally a reduction of bacteria by 100,000x, which should be fine.
     
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  4. Mase

    Mase Well-Known Member

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    Well, you can thank @Nosybear for saving on your electric or gas bill! ;)
     
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  5. Nosybear

    Nosybear Well-Known Member

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    I was more thinking about not boiling off flavors but hey, I'll take all the thanks I can get!
     
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  6. Head First

    Head First Well-Known Member

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    Yup, pasturize and put in primary as fermentation is slowing down. No need to have to clean up 2 FERMENTERS and you will not worry about good attenuation this way or 0 2 ingress.
     
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  7. Nosybear

    Nosybear Well-Known Member

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    Depending on how much fruit you put in, you may want to rack the beer off the pulp. I've had to do this with peaches.... No bueno.
     
  8. Mase

    Mase Well-Known Member

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    And the shape/style of fermenter can make a difference. A recent brew of mine called for 3 lbs of raspberry purée, but I use a conical and cold crashing helps.
     
  9. Craigerrr

    Craigerrr Well-Known Member

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    Hoping to continue the discussion on this. I am considering a brew which calls for 8.8lbs of mango (10g batch) fermenter addition. If I get frozen mangos, and pasteurize them right in the bag they come in, will the flavors survive?
     
  10. Trialben

    Trialben Well-Known Member

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    You thinking about nuking in microwave good idea I recon. Looks like my 70c for half hour is plenty going by noseys graph up there. I think from memory I got mine from milk pasturisation.
     
  11. Nosybear

    Nosybear Well-Known Member

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    Might be cooked mango. Microwaves don't heat evenly. A 70 degree oven may still be the best option.
     
  12. Craigerrr

    Craigerrr Well-Known Member

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    I was thinking of thawing, then steeping in hot water, in the sealed package.
     
  13. Nosybear

    Nosybear Well-Known Member

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    Should work fine. As long as all of the fruit gets hot enough. Sous vide would be a good option for that.
     

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