Hey all,
So I am at the LHBS and I hear two guys debating weather or not its ok to put raw fruit in the secondary ferm. This goes on for about twenty mins and gathers about 5 more people so now there is 7 of them all in hot debate. It was really interesting to see and hear everyone's answers and reasons. The main reason for the whole debate was centered around putting 2-1/2 whole pineapples into 5 gals. of one of the guys Hefs, he was about to transfer into the secondary. From there it went into putting it into a corny and a whole new debate. So I bring to you three questions to see what everyone here thinks.... The whole pineapple thing really got me to thinking.
1). What does everyone think about raw fruit in the secondary? (Meaning just peel and dump, no cooking)
2). Has anyone ever used pineapple? (What are some of the concerns, do's and don'ts)
3). Can the same thing be done in a corny keg during conditioning and carbonation or will the pressure and Co2 affect it in any way?
Ok, Discuss !
So I am at the LHBS and I hear two guys debating weather or not its ok to put raw fruit in the secondary ferm. This goes on for about twenty mins and gathers about 5 more people so now there is 7 of them all in hot debate. It was really interesting to see and hear everyone's answers and reasons. The main reason for the whole debate was centered around putting 2-1/2 whole pineapples into 5 gals. of one of the guys Hefs, he was about to transfer into the secondary. From there it went into putting it into a corny and a whole new debate. So I bring to you three questions to see what everyone here thinks.... The whole pineapple thing really got me to thinking.
1). What does everyone think about raw fruit in the secondary? (Meaning just peel and dump, no cooking)
2). Has anyone ever used pineapple? (What are some of the concerns, do's and don'ts)
3). Can the same thing be done in a corny keg during conditioning and carbonation or will the pressure and Co2 affect it in any way?
Ok, Discuss !