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Old 08-24-2010, 01:55 AM   #1
jgardner6
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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?



 
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Old 08-24-2010, 02:31 AM   #2
Gritsak
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I've not used Oregon products personally, but i've never heard anything bad. In fact, many people claim to get better results than when using fresh fruit.

I would definitely add it in the secondary.



 
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Old 08-24-2010, 02:48 AM   #3
ryane
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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

 
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Old 08-24-2010, 01:01 PM   #4
jgardner6
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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.

 
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Old 08-24-2010, 09:56 PM   #5
Munsoned
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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!


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