Author Topic: Pitching frozen fruit  (Read 1374 times)

Offline hulkavitch

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Pitching frozen fruit
« on: September 21, 2012, 03:00:36 PM »
Is it important to thaw frozen fruit\bring it to room temp before pitching it to secondary? Or can you just throw it in frozen. Dont want to shock the yeast in the thermal sense.

Offline denny

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Re: Pitching frozen fruit
« Reply #1 on: September 21, 2012, 03:48:13 PM »
I don't think there's much of an issue with shocking the yeast, but thawing it will help break down the cell structure and extract the goodness.
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Offline saintpierre

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Re: Pitching frozen fruit
« Reply #2 on: September 21, 2012, 07:13:26 PM »
I generally agree with Denny. I think you can shock the yeast but the degree would depend on the amount/volume of frozen fruit to volume of beer.
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Offline tygo

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Re: Pitching frozen fruit
« Reply #3 on: September 22, 2012, 05:59:23 AM »
I generally agree with Denny. I think you can shock the yeast but the degree would depend on the amount/volume of frozen fruit to volume of beer.

+1  I just put 13 lbs of cherries in a 5.5 gallon batch.  Had I not let them thaw and warm up a little first I think I would have dropped the wort temperature pretty significantly.
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