I've recently been introducing fruit flavoring during secondary fermentation. I've only tried puree and I am not pleased with the amount of fruit sediment. Any recommendations for sourcing fruit juice without preservatives, such as specific brands or fruit that does well in secondary? I'd...
My current brewing process is once a month, making a 5-gallon batch. I lean towards dry-hopped beer with fruit and sour flavors.
One thought to start the thread is to take the primary batch and splitting into 5 1-gallon secondary experiments.
I view each brew as an experiment, therefore...
I do end up placing bottled beers in the fridge for consumption. Does it make a difference to cold crash before after bottling? or does it mainly result in sediment at the bottom of the bottle which is not a concern in my case.
I don't have the space for cold crashing a 5 gallon batch of beer. I've read about filtering systems for wine or chemical additives for clearing wine. Is there a similar process for beer or cider? I'm open to any suggestions or tricks that can be implemented.
Edit: I'm brewing in an apartment...
The airlock is meant to let pressure escape in the form of bubbles. I'm assuming you don't mean that there is any debris or contents in your airlock other than the pressure being released.
I'll speculate a bit: If in fact the potassium sorbate contents of the puree stunts further fermentation, the resulting beer may be sweeter than you intended. If the puree is not that sweet it may not be an issue, and only add complexity to the flavor profile.
Same here! I've been a "connoisseur" of beer for a while but brewing gives you a new perspective and appreciation for a well-crafted beer. Happy brewing!
Cheers!
Intuitively, I would agree. I have yet to run this experiment for myself. How does temperature affect the yeast flavor profile? Is there a common trend (e.g. warmer=more flavor) or does it depend on each yeast strain?