ahoffman565
Well-Known Member
Hey all....
I racked my latest batch over top of 49oz. of Oregon Apricot puree this evening and noticed that the fruit was not mixing as well with the beer as I thought it was going to. It's just kind of sitting there on the bottom of the fermentor. Should I have warmed it up prior to racking to make is less viscous? Will this affect the overall taste (e.g. will it be less "fruity" as a result)?
Also, for those of you who have done this type of beer before, how long to you recommend leaving it in the secondary?
Thanks,
Andrew
I racked my latest batch over top of 49oz. of Oregon Apricot puree this evening and noticed that the fruit was not mixing as well with the beer as I thought it was going to. It's just kind of sitting there on the bottom of the fermentor. Should I have warmed it up prior to racking to make is less viscous? Will this affect the overall taste (e.g. will it be less "fruity" as a result)?
Also, for those of you who have done this type of beer before, how long to you recommend leaving it in the secondary?
Thanks,
Andrew