My brew buddies and I are fermenting a chocolate cherry stout. We're about to add 5 pounds of Oregon canned tart cherries to the secondary.
While I've found a lot of information on fresh fruit versus frozen, and fruit extract vs real fruit, I've not been able to find reasons why it would be better to puree or not puree the fruit we have. I imagine that puree might get more flavor into the beer, but could possibly clog the siphon, but I'm really not sure.
We're doing this in two nights, and I'd really appreciate any tips from the masters.
Aaron
Bwa-HAH! Brewery
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Bottled: Belgian trippel bombers; amber ale; some spiced bourbon porter from last Christmas
Secondary: Oktoberfest
Primary: Chocolate cherry stout
While I've found a lot of information on fresh fruit versus frozen, and fruit extract vs real fruit, I've not been able to find reasons why it would be better to puree or not puree the fruit we have. I imagine that puree might get more flavor into the beer, but could possibly clog the siphon, but I'm really not sure.
We're doing this in two nights, and I'd really appreciate any tips from the masters.
Aaron
Bwa-HAH! Brewery
---------------------------
Bottled: Belgian trippel bombers; amber ale; some spiced bourbon porter from last Christmas
Secondary: Oktoberfest
Primary: Chocolate cherry stout