Gabe
It's a sickness!
I want to experiment with very ripe persimmon in a mash, or secondary. Anyone used these in beer before?
Use it in the secondary... I just bottled a papaya pilsner I put two Papayaes in the secondary. You can just barely taste the papaya.gabe said:I want to experiment with very ripe persimmon in a mash, or secondary. Anyone used these in beer before?
Then you would be boiling the fruit juices which will change the flavor and bring out unwanted flavors. Never boil fruitgabe said:Thinking of doing a porter or a brown ale with persimmon in the mash and secondary. Just wondering if the pulp will create problems lautering or in the finished product. I'll keep you up to date.
Fruit has pectin, which causes haze. You also have more control over how long the fruit is in contact with wort so you can control the flavor.gabe said:Why pumkin in the mash then? I thought it was okay and was going to treat it like a pumkin brew.
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