Flavoring beer

[goatee]

I want to do an apple ale this fall. I’ve watched a bunch of videos but most of them are just mixing beer and cider.
Here’s what I’m thinking,,, just a basic pale ale. Nothing fancy. Let’s say a smash. Then,,,, when I rack it to secondary I add one frozen concentrate apple juice.
It just seems so simple but I don’t know of anyone that’s done it. (To beer)
Plenty of people have used it to back sweeten ciders but,,, that’s not beer.

5 gallon, keg it. Has anyone done this?
Is there enough sugars in one frozen can to start up another fermentation? Or natural carbonation?
In the past I have always force carbed.
Corny kegs are rated to 130psi? I would assume I will be fine.
Is one can too much? I’m looking for a “reds apple ale” if anyone has ever tried that brand. I think it’s about what I’m looking for.
Flavor wise that is.

Also,, for the same weekend I’m going to need another keg for Saturday. (It’s always a 10 gallon weekend)
I’ve never made a stout and I really want to. For this one I’m going with a kit. So since kits have priming sugar’s included,
Can I just keg it all and do a normal carbonation in the keg? Do I have to “bleed” the pressure at all?
If I do it this way,, can I still age it? 2-3 months? Or is that only for pre carbonation?

Any tips you guys have is greatly appreciated.

 

[Zambi]

I've used apple juice on (quite a lot) of left over beer trub. That worked well.
It was about 1/3 beer, 2/3 apple juice.
No indication it would not work if you use more beer trub.
(Less is definitely not an issue as I have done that many times).
No experience with concentrate.
Just 1 tip: check for preservatives. Vitamin C is fine, sulphite not

 

[Sandy Feet]

You will get apple if you use too much table sugar to ferment with as well. I remember that from the old Mr. Beer days
Once you have kegged a stout (removed the yeast from the fermenter) and you have it cold crashed, it should be fine for a couple or three months, probably ideal after two months. Sometimes those kits aren't as efficient as they a supposed to be, so you might need some more grain. Hopefully, the kit comes with some decent yeast like White Labs WLP004 or the same thing from someone else. Hopefully, you gets some English hops like Fuggle or East Kent Goldings, and hopefully, they have some Maris Otter as a base malt. If not, design your own.

 

[J A]

Like @Sandy Feet says, apple is a flavor associated with poorly executed homebrew due to acetaldehyde ester production and imbalanced ingredients.
If you really want that flavor, you'll get plenty of it from apple juice.

Compute the sugar contribution from the concentrate based on the number grams of sugar per serving times the number of servings and you get 162 grams or just shy of 6 oz (weight). So your apple juice addition in secondary will be the equivalent of adding around 6 ounces of table sugar. Any sugar addition will start another fermentation and produce CO2 for carbonation. You can compute the volume of CO2 created using one of the calculators here on the site. You'll be producing more trub so you'll have to crash for quite a while and clear the yeast in the first pint or two.

If you're kegging, just force carb. You can do that very quickly and cleanly.