I'm going to make a Peach Berliner Weisse. What would be best to use Oregon Puree or Peach flavoring. I thought maybe Oregon Puree would give it a better flavor. If I use it should I put it in secondary or in the boil?
Berliner Weisse
- Thread starter jgardner6
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ryane
Well-Known Member
If you want a peach flavor you might try apricots, Ive tried fresh peaches before and no flavor survived fermentation, now it was a "clean" beer so I dunno how the acid migh effect thigns, others have said that theyve been able to get peach flavor in their sours
If you do try the peaches you might have a bottle of extract on hand to supplement the flavor if needed
If you do try the peaches you might have a bottle of extract on hand to supplement the flavor if needed
OP
OP
That's not a bad idea to use extract as well. I also have about 10 pounds of frozen peachs I picked off my tree this year. I just might throw a few of them in there too.
I'd try the Oregon puree in the secondary (I definitely wouldn't boil it). I did this with an Apricot wheat a year ago and the flavor washed out in the ferment, so I supplemented with an extract, which turned out ok. Good luck, and post your results!
