wakeuphicks
Active Member
Ok, first time experimenting with making a fruit beer, and this only my 2nd brew overall. That being said...
I plan on moving my beer to a secondary fermentor (glass carboy) and adding the fruit puree (3lbs Apricot Puree) in while im racking to secondary. But whats the best way to go about this? I read that the best way to reduce risk of oxidation is dump the can of puree in first and then rack the beer on top of the puree, Im just worried that wont mix it up that well. And I assume since the puree is pasteurized you can just dump in as is, without boiling it or doing anything to the fruit itself, right?
Any tips?
I plan on moving my beer to a secondary fermentor (glass carboy) and adding the fruit puree (3lbs Apricot Puree) in while im racking to secondary. But whats the best way to go about this? I read that the best way to reduce risk of oxidation is dump the can of puree in first and then rack the beer on top of the puree, Im just worried that wont mix it up that well. And I assume since the puree is pasteurized you can just dump in as is, without boiling it or doing anything to the fruit itself, right?
Any tips?