I just kegged Jamil's Black Forest Stout.
I used 6 lbs of cherry puree. It is the first time I've used puree in a beer and I put it all in a nylon mesh bag out of habit (that's what I've done with fresh fruit beers).
I tasted a little out of the fermenter and it tastes good, like a double chocolate stout. However, I didn't detect any cherry flavor at all. The fermentation picked back up when I added the cherry puree and I swirled the fermenter bucket around every few days to try to make sure the yeast could get at the puree.
I guess I'll know more after it is carbed and I try it.
Should I have used the bag or not? I guess I was worried that the puree would float or something and make it hard to rack it.
Thanks for any suggestions.
I used 6 lbs of cherry puree. It is the first time I've used puree in a beer and I put it all in a nylon mesh bag out of habit (that's what I've done with fresh fruit beers).
I tasted a little out of the fermenter and it tastes good, like a double chocolate stout. However, I didn't detect any cherry flavor at all. The fermentation picked back up when I added the cherry puree and I swirled the fermenter bucket around every few days to try to make sure the yeast could get at the puree.
I guess I'll know more after it is carbed and I try it.
Should I have used the bag or not? I guess I was worried that the puree would float or something and make it hard to rack it.
Thanks for any suggestions.