Author Topic: Puree vs. Autolysis  (Read 935 times)

Offline In The Sand

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Puree vs. Autolysis
« on: October 17, 2013, 06:36:51 AM »
A buddy and I brewed a 10-gal split batch of cocoa/cayenne/raspberry stout on 9/20.  I used two packets of US-05 in my fermentor and he used a Wyeast 1084 starter in his.  We had some trouble finding the raspberries we wanted and it took a bit longer to add them to the fermentors than expected.  So on 10/14 I added the raspberries (at about 67*F).  The SG before adding the raspberries was in the 1.020 range.  Now about 60 hours after adding the fruit there is no action in the fermentors.  So we had a discussion about whether or not to pitch more yeast.  We are considering splitting a packet of US-05 between the two.  I am worried that the yeast will not have the resources to ferment properly and may give us some off flavors.  Any thoughts/suggestions?
Trey W.

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Re: Puree vs. Autolysis
« Reply #1 on: October 17, 2013, 07:31:22 AM »
well, I'm not sure what you expected to see. How long had the beer been at 1.020? had the yeast dropped clear? What was the OG, if us-05 stopped at 1.020 it must have been a pretty big beer to start with. Is it possible you missed the renewed fermentation? it probably didn't take very long as you weren't adding much sugar.

To answer your actual question it's not going to hurt anything to add more yeast now. it might not accomplish anything either though.

Autolysis is not something you need to be concerned with given the time periods we are looking at.
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Jonathan I Fuller

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Re: Puree vs. Autolysis
« Reply #2 on: October 17, 2013, 07:32:56 AM »
Need to know more about your recipe, particularly OG and mash temps. 
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Offline reverseapachemaster

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Re: Puree vs. Autolysis
« Reply #3 on: October 17, 2013, 07:39:41 AM »
Did you freeze the fruit or puree it? If not, then there might be some lag time while the cell walls break down and give up the sugars.

I wouldn't be alarmed either way.
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Offline tschmidlin

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Re: Puree vs. Autolysis
« Reply #4 on: October 17, 2013, 09:08:22 AM »
And don't forget that airlock activity is not a good indicator of fermentation.  I wouldn't worry about it.

But yes, we really need to know how many pounds of berries, form of the berries (pureed?), where did your friend's carboy with the 1084 finish, etc.
Tom Schmidlin

Offline liquidbrewing

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Re: Puree vs. Autolysis
« Reply #5 on: October 17, 2013, 04:22:33 PM »
This is what we used: http://www.brewgadgets.com/p-398-red-raspberry-fruit-puree.aspx?gclid=CKCGz_iAn7oCFeHm7AodKBgAcA  One can roughly split between two carboys.

I've always added them while fermentation was evident, but like Trey said, we didn't get them in quick enough.  I would have assumed introducing more sugar would have roused the yeast.  I don't have the OG but we mashed at around 155, IIRC.
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Re: Puree vs. Autolysis
« Reply #6 on: October 17, 2013, 07:55:05 PM »
This is what we used: http://www.brewgadgets.com/p-398-red-raspberry-fruit-puree.aspx?gclid=CKCGz_iAn7oCFeHm7AodKBgAcA  One can roughly split between two carboys.

I've always added them while fermentation was evident, but like Trey said, we didn't get them in quick enough.  I would have assumed introducing more sugar would have roused the yeast.  I don't have the OG but we mashed at around 155, IIRC.

it might have but 1 can in 10 gallons could have done it's think in a couple hours. you wouldn't have the same kind of lag period as when your first starting out.
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Jonathan I Fuller

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Re: Puree vs. Autolysis
« Reply #7 on: October 18, 2013, 08:08:55 AM »
Don't worry is good advice.  Nevertheless, I would try shaking your fermenter to rouse the yeast in the fermenter, give it some more time, and don't worry. 
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Offline a10t2

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Re: Puree vs. Autolysis
« Reply #8 on: October 18, 2013, 08:46:27 AM »
This is what we used: http://www.brewgadgets.com/p-398-red-raspberry-fruit-puree.aspx?gclid=CKCGz_iAn7oCFeHm7AodKBgAcA  One can roughly split between two carboys.

That's a small amount of fruit, and a small amount of sugar - about one-half of what you'd add for normal bottle conditioning.

At 7-13°Bx, one can in 10 gal would only drop the SG by about 0.0004-0.0007, assuming the sugars fermented out fully. You *might* be able to measure that if you have good instruments.
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Offline In The Sand

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Re: Puree vs. Autolysis
« Reply #9 on: October 22, 2013, 05:21:37 AM »
Our OG was 1.073.  I decided to make a starter using one pack of 1056.  I made about a 1600 ml starter, but tasted the beer before pitching the starter to see if some fermentation really did take place.  The beer was very raspberry forward.  As far as I could tell, none of the added sugar had been cleaned up.  So I decided to pitch the starter.  It's been about 36 hrs now and I haven't noticed any visible fermentation in the carboys, but I will wait.
Trey W.

Offline liquidbrewing

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Re: Puree vs. Autolysis
« Reply #10 on: December 08, 2013, 07:48:41 AM »
Just wanted to post a reply now that I'm drinking this beer, don't know if Trey has kegged his, however.  The beer is great!  It is a little raspberry forward, but it finishes with a nice roasty stout taste!  It doesn't taste like I'm drinking sugar though, I assume all our efforts weren't in vain to ferment the raspberry puree, so that's a good thing! 

Thanks for your help Trey!
Justin
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