We plan on doing an imperial stout with fruit (sour cherry maybe and raspberry - not decided yet). This beer will be barrel aged.
Should the fruit be added in the barrel while racking into it? Or into the secondary?
I found at most of the forums and blogs about cider that adding Campden and sorbate potassium is mandatory before, if I want a carbed cider with my keg.
But how long to wait after that before adding the sweetener (grape and cranberry juice, in my case)?
I heard it's better waiting a couple...
Bottled my IPA brett done with amalgation yeast (only one yeast - no secondary).
Added dextrose on bottling.. Will I be experiencing high ABV increase and taste change over time?
I have a couple questions about how you do it..
After cold crashing, do you let the beer comes to room temp before bottling? Do you transfer to a bottling bucket?
Do you put dextrose boiled in water directly in the beer, stir and then bottle?
What temp do you account for the dextrose amount...
Speaking of the yeast, I have WLP650 on hands.
Do you think it would be great for a 100% Brett and be suitable for a 3 weeks fermentation and no aging except carbonation?