mattrennert
Well-Known Member
I'm planning on using 10# of fresh cherries in a stout that just finished primary. My plan was to heat the cherries from frozen to about 165*, mash them up in the pot, strain off the juice, and toss that juice into secondary after it cools. The question is, Will the juice alone be enough to flavor the beer or will i be missing out on something by not using the 'meat' of the fruit?
I think it would make life easier to not have to shove all those cherries down the neck of a carboy, and worse yet, get them out!
I think it would make life easier to not have to shove all those cherries down the neck of a carboy, and worse yet, get them out!