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Old 11-17-2008, 12:47 AM   #1
Unkle Danky
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May 2008
In my head I'm back in Austin, TX
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I want to add pomegranate to a brew soon because it is my favorite fruit. How should I add it though? Crush it and throw in at end of boil? Rack onto it in secondary? It will be fresh fruit from the grocery store so I assume that sanitizing it should be a priority. I am thinking of adding it to a double chocolate stout.
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Old 11-17-2008, 01:27 AM   #2
zac
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Dec 2007
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Any fruit I've ever used has either been the oregon fruit purees or my method: Get fruit. Almost freeze fruit, almost frozen, not completely frozen, then chuck it in some almost boling water. strain through a sanitized stranier then into the secondary.

You'll need a tertiary fermenting afterwards. I usually only let the beer be on the fruit for a week or so, then another 2 or 3 weeks for clearing.

 
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Old 11-17-2008, 01:49 AM   #3
cdburg
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Sacramento, CA
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This might help you decide where to add the fruit:
The Brewing Network.com - The Jamil Show: Fruit Beers - The Jamil Show 04-24-06

They go over your options for adding fruit (primary and secondary) and whole fruit vs. puree vs. extract. It's good information from a very good source.

 
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