GregBrews88
Member
Would it be a good idea to add some fruit to the boil as well as the secondary? Does anyone have any experience doing this and how would the flavor and aroma be affected?Thanks.
Your procedures will vary depending on the type of fruit you're using, but generally I add the fruit at flameout -- right when I kill the heat to the kettle after the full hour boil. Then I cover and let it sit for half and hour to 45 mins. If you add the fruit to the boil, you'll chance extracting pectins that you don't want... Putting the fruit in right after the boil pasturizes the fruit and reduces the risk of extracting those pectins. I strain the fruit out when I go into primary.
And then, yeah, for good measure I secondary with the fruit as well. Especially for fruit with milder flavor profiles like peaches, mangoes, etc... I did this with my apple and peach ales to great effect.
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