DiscoFetus
Well-Known Member
Ok, so not too long ago we made a Blueberry Wheat. Turned out not too shabby, nice little blue highlight and the flavor was very wheat, berry the biscuit and honey which was pretty cool. Problem was the berry was one of those things you could tell it was there, but it wasn't identifiable. We put about 2 lbs of frozen (fruit only) blueberries into the last 10 mins of the boil and then throughout primary which was for 3 weeks.
We're about to do a Cranberry Wheat tonight...in like 3 hours...and I forgot to post this earlier. Any suggestions on how to get this to have that cranberry flavor that's noticeable but not offensive while still providing the wheat and malt profile?
Extract a good idea? My store carries an organic all natural cranberry concentrate, will adding a little of this to the boil with the berries work?
We're about to do a Cranberry Wheat tonight...in like 3 hours...and I forgot to post this earlier. Any suggestions on how to get this to have that cranberry flavor that's noticeable but not offensive while still providing the wheat and malt profile?
Extract a good idea? My store carries an organic all natural cranberry concentrate, will adding a little of this to the boil with the berries work?