tmoney1224

Recipes 

Muntons Premium Gold dry yeast. Also, now after an extra week the rasberry has mellowed considerably, and it is very tasty.

__________________
Standing Eight Brewing
Always up for another round

Primary 1: Milk Stout
Primary 2: Fizzy Yellow Beer
Primary 3: Boulevard Wheat with a twist
Planning: 1554 Clone

toddrod

Recipes 

Well mine has carbed up. I must have a problem tasting fruit flavors because I can not taste any of the fresh cherries or cherry extract. I used 5 lbs fresh cherries for the entire 5 gallons and added a bottle of cherry extract to 2.5 gal of that. Either way it still taste goods for my first stout. I hope it gets better as it ages some.

BrewDoc_Md

Recipes 

Did you add the cherries in the primary, secondary, or steep after wort boil? And how long were they in there? I've had three pounds of macerated frozen raspberries in my secondary for almost 2 weeks now. Thinking about kegging this weekend. I definitely smell and and taste the raspberry, although, no hint of chocolate. Still a good stout.

__________________
"Brew like a monk, Drink like a fratboy"

toddrod

Recipes 

I put it in the primary 1 week after start of fermentation and left for 1 week. Then racked to a secondary leaving as much of the cherry matter in the primary.

BrewDoc_Md

Recipes 

I've read people adding fruit to the primary, secondary, and steeped in warm post-boil, prefermentation wort. So, there doesn't seem to be a "wrong" way to do it. But the consensus seems to be you get the most fruity flavor/aroma if you add it in the secondary for a week or two. Repeated freezing and thawing the fruit beforehand also seems to release flavors and sugars.

__________________
"Brew like a monk, Drink like a fratboy"

HomerT

Recipes 

Pulled another pint last night...and dropped in 6 fresh raspberries plucked form the garden. What a deliscious little treat, especially the beer soaked berries that accompnaied the last mouthful.