Originally Posted by RayCF
I recently did a smoked robust porter with fresh figs from my tree (bottled this weekend), and it tasted great. I peeled the figs, caramelized them in a pan, pureed them, and then let the beer sit on them for a week in secondary.
note: I did have to use (sanitized) cheesecloth when bottling to extract the seeds from the beer.
how much did you use and was it a real strong flavor? any recommendations
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout