wdwalter
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- Joined
- Nov 13, 2012
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**I know there are 57 threads on this already but hear me out!**
All the previous threads I went through were talking about some recipe from Sam Calagione's book "extreme brewing." However, they were all for an extract recipe. My plan is to do this one AG.
My question: All the recipes I have seen call for boiling the oranges with the wort. I understand the oranges probably are not sterile enough to put in the cooled wort, but aren't most fruit additions done during secondary? I've never done this so I guess I'm looking for a little insight. I would preferably create a puree of some sort and add the fruit during a secondary fermentation. What's the consensus on this?
All the previous threads I went through were talking about some recipe from Sam Calagione's book "extreme brewing." However, they were all for an extract recipe. My plan is to do this one AG.
My question: All the recipes I have seen call for boiling the oranges with the wort. I understand the oranges probably are not sterile enough to put in the cooled wort, but aren't most fruit additions done during secondary? I've never done this so I guess I'm looking for a little insight. I would preferably create a puree of some sort and add the fruit during a secondary fermentation. What's the consensus on this?