simcoe4life

Recipes 

Two and a half weeks ago I brewed a sweet stout, O.G. 1.070. It's down to 1.020 and I want to transfer to secondary and put it on cherry puree.

1) Is it too early to do this
2) How long should it stay on the cherry puree

Thanks!

Ice9

Recipes 

I'm leaving my Spiced Cherry Dubbel on the fruit for a month.
5 Gallons on 6 lbs of fruit. I let mine ferment out for 3 weeks before I racked it onto the fruit.

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Primary:
Secondary:
Bottled/Kegged/Conditioning: Orfy's Boddington's clone, Orfy's Old Speckled Hen clone, SN Celebration clone
On Deck: Gumballhead clone, German Pilsner
Drinking: Old Ale, Bourbon Barrel Wee Heavy, Bourbon Barrel RIS

scinerd3000

Recipes 

i did a rasberry stout and i left it on the fruit for 2 weeks and man did it taste like ****. I did do 1 pound/gal so that also could have been what it was but i would deffinitly recomend tasting it along the way and when it hits that taste your looking for- rack it off. Deffinitly taste it every few days though

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On Hiatus: Brewing at work....

avidhomebrewer

Recipes 

For a fruit beer, I add about 10# of fruit and let it sit for about 2-3 weeks. With the dark grains, they will more than likely over power the subtle taste from the cherries, but it will be a good combination. I have made a cherry porter already and it was very tasty.

Teddi Brewski

Recipes 

what was your recipe for the stout? I'm looking to do a cherry stout for winter imbibing.

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Always do sober what you said you'd do drunk. It'll teach you to keep your mouth shut.
-Ernest Hemingway

gmay10

Recipes 

This turned out awesome and my sour cherry ale turned out even better!

Sour cherry stout
7 lbs John Bull unhopped dark malt
1 lb dried muntons dark malt
1 pound crystal malt
1/2 lb black patent malt
1/2 lb roasted malt

1 oz Galena 10.1%
.5 oz nugget 11.2%- both added @60 min

.5 Mt Hood @ 15 min
O.G.- 1.061
irish ale yeast wlp 004

Put 5 lbs of sour cherries into secondary and then racked on top of it. Put into tertiary and let sit for about 1-2 months

MauiMaltMan

Recipes 

Two weeks on fruit is a good starting point. However, it'll vary from yeast strains, diff temps, desired flavor, etc.

Word of warning: use a terticiary (after secondary) fermenter (clearing tub) so that you don't get gushers/bombs when puttting fruit on secondary.


-May the Yeast be With You