tmoney1224
Well-Known Member
Muntons Premium Gold dry yeast. Also, now after an extra week the rasberry has mellowed considerably, and it is very tasty.
AHS Chocolate Raspberry Stout
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Muntons Premium Gold dry yeast. Also, now after an extra week the rasberry has mellowed considerably, and it is very tasty.
Well mine has carbed up. I must have a problem tasting fruit flavors because I can not taste any of the fresh cherries or cherry extract. I used 5 lbs fresh cherries for the entire 5 gallons and added a bottle of cherry extract to 2.5 gal of that. Either way it still taste goods for my first stout. I hope it gets better as it ages some.
BrewDoc_Md
Well-Known Member
Did you add the cherries in the primary, secondary, or steep after wort boil? And how long were they in there? I've had three pounds of macerated frozen raspberries in my secondary for almost 2 weeks now. Thinking about kegging this weekend. I definitely smell and and taste the raspberry, although, no hint of chocolate. Still a good stout.
BrewDoc_Md
Well-Known Member
I've read people adding fruit to the primary, secondary, and steeped in warm post-boil, prefermentation wort. So, there doesn't seem to be a "wrong" way to do it. But the consensus seems to be you get the most fruity flavor/aroma if you add it in the secondary for a week or two. Repeated freezing and thawing the fruit beforehand also seems to release flavors and sugars.
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