6 replies to this topic

[Brian72]

I dont know what made me think of this today, but I was thinking about adding fruit to beer in secondary and if temps mattered. Would you get better results from adding the fruit, say cherries, and storing the beer cold on the cherries. Or is it more desireable to keep it at primary temps and let the yeast ferment the sugars from the fruit? I do know that after a while the yeast will scrub off the flavor and you get next to nothing. So what's everyone elses thoughts on this?

[Stains_not_here_man]

I always put my fruit in secondary, and let it ferment a good 2-3 weeks at about 68dF. Lack of flavor means you should have added more fruit! :rolf:p.s. 2319

[Brian72]

Thanks for moving this for me.And thanks to Jess for deleting all thos inappropriate posts...

Edited by Brian72, 06 April 2009 - 03:07 PM.

[MtnBrewer]

Woops, wrong forum.MODS!!!!

Report button please. We can't hear you when you yell in a thread.

[Brian72]

Report button please. We can't hear you when you yell in a thread.

Gotcha, thanks!

[Hillbilly Deluxe]

Charlie Papazian has a cherry beer recipe called Cherries in the Snow that calls for adding cherries at the end of the boil. Boiling the cherries would set the pectin, so don't do that, let the wort cool to below 170* and add the cherries and just pour the whole brew (hops and all) into the primary and then rack to secondary or keg after fermentation... pretty good stuff with Frozen cherries, as the skins are broken when frozen... I've made this several times and it's the only way to fly IMO.... nice and tart flavor with Burton Ale yeast....

[Hillbilly Deluxe]

Edit:That should read Steep the cherries in the 170 degree wort for 15 minutes in my post above...