Phew. I just skimmed all 44 pages of this thread.
I was just wondering if someone could give me feedback on a couple newbie questions I have. This will be the first time I brew a hefe, and the first time I use real fruit in the brewing process. It will also be my 2nd All Grain brew.
Questions:
1. It looks like most people are putting the zest and fruit in a bag and steeping it around 160 degrees. When I go to add this to my fermenter, do I throw everything in... including the liquid and bag of fruit and zest?
2. I see people bottling/kegging at different times. With most my beers I put in a secondary to rack for a week, but should I skip the secondary and put this directly into the keg and carbonate?
3. I am assuming that I shouldn't filter this? I don't want to kill the flavor profile, but I usually filter to rid the beer of yeast sediments. Any thoughts on this?
Thanks for taking the time to answer my questions.
I was just wondering if someone could give me feedback on a couple newbie questions I have. This will be the first time I brew a hefe, and the first time I use real fruit in the brewing process. It will also be my 2nd All Grain brew.
Questions:
1. It looks like most people are putting the zest and fruit in a bag and steeping it around 160 degrees. When I go to add this to my fermenter, do I throw everything in... including the liquid and bag of fruit and zest?
2. I see people bottling/kegging at different times. With most my beers I put in a secondary to rack for a week, but should I skip the secondary and put this directly into the keg and carbonate?
3. I am assuming that I shouldn't filter this? I don't want to kill the flavor profile, but I usually filter to rid the beer of yeast sediments. Any thoughts on this?
Thanks for taking the time to answer my questions.