feedthebear
Well-Known Member
While Im impatiently waiting for the first brew to condition, Im planning out my second.
Its a Cream Ale kit. But because I eventually want to brew lambic style beers, Im seriously considering experimenting with fruit. If I do it, Im planning on blanching the fruit and adding it to the secondary.
Here are my questions:
1. When fruit is added this way, should I expect the secondary to behave like the primary because of the fruit sugars, only with a longer fermentation.
2. Should I expect the same sort of 75% drop in specific gravity from the beginning of the secondary fermentation to the end or will the drop be less because the fruit sugars are more complex?
I'm not in any rush to decide. I still have about a month before my cellar temp drops to where I want it to be for fermentation.
Its a Cream Ale kit. But because I eventually want to brew lambic style beers, Im seriously considering experimenting with fruit. If I do it, Im planning on blanching the fruit and adding it to the secondary.
Here are my questions:
1. When fruit is added this way, should I expect the secondary to behave like the primary because of the fruit sugars, only with a longer fermentation.
2. Should I expect the same sort of 75% drop in specific gravity from the beginning of the secondary fermentation to the end or will the drop be less because the fruit sugars are more complex?
I'm not in any rush to decide. I still have about a month before my cellar temp drops to where I want it to be for fermentation.