Any draw backs?
Along the same lines, I am considering making a hefeweizen and adding the LD Carlson blackberry fruit extract to it to see how the wife likes it (the only beer she drinks regularly is Leinie's berryweiss). I know it won't be as sweet with the extract, but that might be a good thing.
Anyway, back on topic. With no secondary, would I add the fruit extract into the primary at the beginning of fermentation, after fermentation, or add it to the sugar water during priming?
If the answer is add it to the sugar water, would I add it before boiling or after?
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