Hey all,
I'm looking for the best option(s) on adding cherries to a stout. Having never added fruit to beer I've been doing a little research and seem to have found various advice.
Here's the 2 main goals:
1. Have the cherry taste noticeable but not too strong/not too subtle (I'd prefer a little stronger than subtle if it's hard to even out the taste)
2. Use real cherries (no extracts/etc.). This is a request from my SWMBO.
I assume we should pretty much always add them to the secondary? If so, how long should I wait after primary fermentation takes place? Then how long should I wait to bottle?
Maybe I just pasteurize cherries, mash them up and rack over them in the secondary?
All advice is welcome. Sorry for asking a lot of questions but I am still very new to this.
Thanks!
I'm looking for the best option(s) on adding cherries to a stout. Having never added fruit to beer I've been doing a little research and seem to have found various advice.
Here's the 2 main goals:
1. Have the cherry taste noticeable but not too strong/not too subtle (I'd prefer a little stronger than subtle if it's hard to even out the taste)
2. Use real cherries (no extracts/etc.). This is a request from my SWMBO.
I assume we should pretty much always add them to the secondary? If so, how long should I wait after primary fermentation takes place? Then how long should I wait to bottle?
Maybe I just pasteurize cherries, mash them up and rack over them in the secondary?
All advice is welcome. Sorry for asking a lot of questions but I am still very new to this.
Thanks!