I'm adding 4 pounds of fresh pineapple to my pale ale in secondary. My question is should I wait for the pineapples to become ripe before adding? Similar to waiting for them to be ripe before eating.
Secondly I will be cutting the pineapple into chunks and steeping to pasteurize. I'm assuming I'll have to cut it into small enough pieces to fit through the carboy neck. Or should I crush it and make it pulpy?
Thanks
Secondly I will be cutting the pineapple into chunks and steeping to pasteurize. I'm assuming I'll have to cut it into small enough pieces to fit through the carboy neck. Or should I crush it and make it pulpy?
Thanks