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**Punity** · 10-09-2012, 05:18 PM

Hello all im making a blackberry stout for my wife after some reading my stout is done with primary and im ready to add it to my secondary to the black berries.

now my question i have is whats the best way fro the blackberries to be prepared. Should i boil them all whole and leave them as such in the secondary or should i puree them after the boil.

any help is appreciated and if i ve got it wrong please say so i like the learning thanks all.

Mongrel · 10-09-2012, 05:25 PM

I do a fresh blackberry hefe once a year. What I do is freeze my blackberries, thaw them, mash them up, then add them to primary, and let it sit for another 2 weeks. This year I upped the blackberries from 5 to 8 lbs. Very tart.

**Punity** · 10-09-2012, 05:51 PM

So mine are frozen right now have been for a few weeks are they ok to add right from the freezer?

Mongrel · 10-09-2012, 05:56 PM

I'd thaw them out, and mash them up a bit before adding them. Otherwise you're basically adding a bunch of ice cubes to your stout, and the yeast might get sleepy. If you want to speed up the thaw, run some hot water over them, can't hurt to rinse off some wild yeast.

**worksnorth** · 10-09-2012, 05:57 PM

I pasteurize all my fruit additions. It all tends to get mushy doing this so I don't mash them up much more than that.

**Punity** · 10-09-2012, 06:05 PM

Quote:

Originally Posted by Mongrel

I'd thaw them out, and mash them up a bit before adding them. Otherwise you're basically adding a bunch of ice cubes to your stout, and the yeast might get sleepy. If you want to speed up the thaw, run some hot water over them, can't hurt to rinse off some wild yeast.

Ok so I take it you just muddle them send them add to the secondary