I decided to do a little experiment and did an extract of
1# Belgium candi clear,
some paradise seed and coliander,
hopped with amarillo.
Its fermenting nicely as we speak. I was thinking of adding 3# of apricot puree towards the end of the primary stage(4-6 days in) and letting it sit for 2 or 3 weeks in the primary. I don't have a secondary. The question is do you think I should add the apricot or just leave it be? I don't want a big apricot flavor just a hint, thought it would give it some character. I have it in a controlled environment cooler at 64 degrees using safale s-04 dry yeast
robbobbert is online now