Originally Posted by paraordnance
Interesting, I'm in process making something similar. I brewed stronger version (6.4%) of SWMBO Slayer with WLP400 and planning to rack my beer on top of frozen strawberries. Do you say 4 lbs is enough to have strawberry aroma and flavor in beer? Did you find that fermentation re-started in secondary? I was thinking to keep it really cool (below 40F) after initial ferment for the whole time to avoid secondary fermentation. My SWMBO Slayer turned out dry as is, so I'm not looking for strawberries to ferment out
The strawberry flavor is there but not in a sweet candy sort of way. It's a little bit on the tart side, but not lip-puckeringly so. As I said in the recipe it is definitely citrus up front (ruby red grapefruit) and a swallow finishes with a lingering wild strawberry flavor.
Fermentation kicked back up very slightly after 3 weeks in primary and racking to the secondary, but only by 2 gravity pts after 7 days in secondary. And I think this was also likely due to the a fresh supply of oxygen to the yeast coupled with the addition of a little bit more sugar from the strawberries. I dunno. But no, I don't think the strawberries will dry your beer out. Oh, and another word of warning... After 7 days in the secondary those strawberries will look really gross. A very pale pink to white mass of what looks like brains or something equally gross. Don't worry. Your beer isn't infected as long as you properly blanched the berries and racked 6% ABV beer on top of them
(EDIT: Based upon appearances my first reaction to the sight was that mold had set in but it wasn't the case. The juice drains out of the berry and leaves it pale in color. The beer itself has a very, very slight hint of rose color if held up to the light but the strawberry juice doesn't seem to radically change the body or head color in the beer.)