Okay, I am looking for a little input for plan to make a strawberry wheat beer. I currently have 10 gallons of this fermenting:
8# 2 row
Mashed at 152 for 60 min.
1 ounce Hallertau at 60 (3.4 AA 6 IBU)
My question is when It comes to adding fruit. I am going to juice the fruit and pasteurize in a ziplock in hot water. Then add sorbate to the beer before the fruit to stop fermentation. Any thoughts?
Yes, I will be kegging. It just seems to me that it makes sense just like you would with back sweetening a cider. Like I said I would be heating the juice in a bag. I plan on consuming this fairly quickly so I dont have to worry about shelf life.