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Old 08-06-2011, 04:47 PM   #1
Mar 2011
Grand Rapids, MI
Posts: 227
Liked 6 Times on 5 Posts

So I'm brewing a beer with wine yeast in the primary, then I'm going to split it into two carboys, one with a mixture of cherries, and the other with raspberries and currants. I will then pitch a mixture of Brett and other bacteria. I plan to age this for a while. Should I crush the fruit, or toss it in whole?

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Old 08-06-2011, 06:21 PM   #2
May 2010
NW oregon
Posts: 127
Liked 1 Times on 1 Posts

I would crush it I have made a few berry beers and have always crushed it

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Old 08-07-2011, 03:33 AM   #3
Sep 2007
Posts: 2,553
Liked 24 Times on 23 Posts

Macerate the fruit and let it age on the beer for quite some time (upwards of a year or more). If you are going to use whole cherries, put the pits in the brew as well.

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