Originally Posted by bigbeergeek
OK, I've read through over 200 posts and haven't seen this suggested or discussed:
Have any of you keggers tried cold crashing the fruit-free wheat beer, racking the cold beer to the keg and then adding the juice directly to the keg? The cold temperature will pretty much prevent any secondary fermentation of the fruit. I understand that this is a fine beer, secondary fermentation be damned, but I used this cold keg technique with a strawberry wheat beer last year and it was amazing. The beer smelled like a basket of fresh berries.
Right now I happen to have 10 gallons of wheat beer (fruit-free at this point) sitting in their primary fermentors. I'm going to hit them with fruit. Watermelon is a candidate. I'm thinking of going the chilled/unfermented fruit route. Thoughts?
Just wondering if you ever gave this a shot with the watermelon.
Would you suggest lowering the amount of fresh watermelon juice?
As I think about the process it kinda seems to me that you might end up with more of a 'beer with watermelon in it' than a 'watermelon flavored beer'. But I am very much a newbie and I wouldn't know. Just curious.