GringoDave
Member
***Long time brewer first time user***
As a hop-head I have primarily brewed IPAs, hoppy reds, and the occasional cider and stout for variety in the past, but I think it would be good to expand my repertoire so I've decided to brew a strawberry hefe this summer. My question/idea is in regard to when to add the fresh strawberries- Post boil steep around 165 F for ~20 min or during secondary fermentation?
I have searched through the forums and found some pros and cons of both. A major concern for steeping seems to be the danger of losing fresh, crisp flavor during subsequent vigorous fermentation. A major concern for secondary addition appears to be the introduction of bacteria.
I was thinking I would try combining the methods to see if I could get a nicely layered flavor. My plan is to add 4# quartered fresh strawberries post boil for ~20 min, then cool, strain, and rack into primary w/o the fruit. After primary fermentation subsides I'll rack over 4# fresh strawberries that have been disinfected with hot (but not boiling) water. After a week or so, I would then rack into tertiary w/o fruit to let settle/mellow for another week or two.
Has anyone tried this dual method or have any thoughts on this idea? Thanks in advance for any advice!
As a hop-head I have primarily brewed IPAs, hoppy reds, and the occasional cider and stout for variety in the past, but I think it would be good to expand my repertoire so I've decided to brew a strawberry hefe this summer. My question/idea is in regard to when to add the fresh strawberries- Post boil steep around 165 F for ~20 min or during secondary fermentation?
I have searched through the forums and found some pros and cons of both. A major concern for steeping seems to be the danger of losing fresh, crisp flavor during subsequent vigorous fermentation. A major concern for secondary addition appears to be the introduction of bacteria.
I was thinking I would try combining the methods to see if I could get a nicely layered flavor. My plan is to add 4# quartered fresh strawberries post boil for ~20 min, then cool, strain, and rack into primary w/o the fruit. After primary fermentation subsides I'll rack over 4# fresh strawberries that have been disinfected with hot (but not boiling) water. After a week or so, I would then rack into tertiary w/o fruit to let settle/mellow for another week or two.
Has anyone tried this dual method or have any thoughts on this idea? Thanks in advance for any advice!