Ok guys, so I am fairly new to brewing in general, but have that whole "can of wort, hot water, dextrose in a beer fermenter kit" pretty down pact, and was thinking of experimenting. I am going to first try with a simple experiment on conditioning beer with fruit? My theory is to use a nice blen of traditional British Ale hops / wort etc and let ferment in the primary for around 7 days (or untill done) then rack into a glass carboy for conditioning/secondary. My theory is, when racking it off to rack this onto frozen / boiled raspberries (about 2 pounds) and let it all condition in there for 2 weeks or so, then bottle. Will this
A) kill the yeast? (doubt it but still worries me)
B) Cause a funky beer?
C) do anything to add to the flavour?
D) enhance my beer, or just mess it up, including the bottling?
E) Promote Autolysis? (yeast mass suicide)
thanks in advance!
A) kill the yeast? (doubt it but still worries me)
B) Cause a funky beer?
C) do anything to add to the flavour?
D) enhance my beer, or just mess it up, including the bottling?
E) Promote Autolysis? (yeast mass suicide)
thanks in advance!