Okay, I am looking for a little input for plan to make a strawberry wheat beer. I currently have 10 gallons of this fermenting:
8# 2 row
Mashed at 152 for 60 min.
1 ounce Hallertau at 60 (3.4 AA 6 IBU)
My question is when It comes to adding fruit. I am going to juice the fruit and pasteurize in a ziplock in hot water. Then add sorbate to the beer before the fruit to stop fermentation. Any thoughts?