brandona33
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I currently have a 5gal Stout which I added thawed raspberries to after the boil, for 10 min, then strained out before pitching. While in the fermenter, I could smell a great Raz aroma through the airlock. I know the yeast probably ate up all of those sugars, and when I transferred to 2ndary, that aroma wasn't as prevailant. It has been in 2ndary for 2 days, would it be bad to add more raspberries and extend the duration that the brew sits in secondary?
Would adding these significantly help the flavor?
Any negatives, or way that this could hurt/infect the brew?
Should I boil them first to sterilize and let cool before adding?
Lotta questions, and advice?
Would adding these significantly help the flavor?
Any negatives, or way that this could hurt/infect the brew?
Should I boil them first to sterilize and let cool before adding?
Lotta questions, and advice?