Originally Posted by brrman
I know this thread is old, but for the guys using actual berries: make sure they have been frozen.
The freezing process breaks the cell walls and allows the release of more flavor. I use 6 lbs of fresh blueberries in my 5gal porter. I freeze the berries, then let them thaw in a ziplock. I smash them up as they are nearly thawed and add to 2ndary. Rack on top. Works every time.
bumping this up to see if anyone has anything to add to this.
It's berry season in my neck of the woods and I'd like to take advantage with a blackberry stout, which raises certain questions:
- Is simply rinsing the freshly picked berries sufficient for sanitation, or do they need soap/cleaner of some form?
- Will freezing really enhance
flavour, or detract from the fresh flavours in the final product?
- Is it best to puree raspberries, blueberries, blackberries, etc. or leave them intact?
- How does one account for the berry sugars when estimating specific gravity?
- When to add the fresh berries? In the boil, at flame out, in the primary, in the secondary...
This happens to be my first post here - not quite what i'd thought it would be about, but these questions have been brewing for some weeks now while i've wandered through the boards. I would very much appreciate insights into brewing with berries from anyone with something to share. My aim is to brew this within the next few weeks and publish the recipe as I go.