Happy Memorial Day weekend everyone!
I searched for other threads relating to this one and I couldn't find any recent threads on it, so here goes.
My neighbors did not trim their blueberry bushes last year, so we have an unlimited supply of blueberries! I will be making your typical blueberry wheat, but since we have so many blueberries I was thinking about trying a blueberry stout. Has anyone ever tried this?
I am considering keeping it on the 'lighter' side for a stout, and then adding a generous amount of blueberry puree to the secondary. Any thoughts or comments on this?
Also, I've used canned purees before which are sterile (or maybe sanitary?) from the factory, but am not 100% sure the best way of ensuring they will be sanitary. Perhaps adding it right before I turn the wort chiller on? Is there a good way to ensure sanitary conditions while adding the puree to the secondary?
I searched for other threads relating to this one and I couldn't find any recent threads on it, so here goes.
My neighbors did not trim their blueberry bushes last year, so we have an unlimited supply of blueberries! I will be making your typical blueberry wheat, but since we have so many blueberries I was thinking about trying a blueberry stout. Has anyone ever tried this?
I am considering keeping it on the 'lighter' side for a stout, and then adding a generous amount of blueberry puree to the secondary. Any thoughts or comments on this?
Also, I've used canned purees before which are sterile (or maybe sanitary?) from the factory, but am not 100% sure the best way of ensuring they will be sanitary. Perhaps adding it right before I turn the wort chiller on? Is there a good way to ensure sanitary conditions while adding the puree to the secondary?