Hello all -
I'm new to the forums here, have used this site for research for a while but finally have joined. I am prepping to make my annual "fruit" beer of the year and this year have decided to incorporate grapefruits, tangerines and valencia oranges I froze in December. Last year I made a wonderful Raspberry Blonde in which I cooked the frozen handpicked berries to a point where they were sanitized and then added the berry mush (as I liked to call it) to my secondary which held a terrific blonde ale that had been in my primary for a week. I then kegged the batch after a week and had great results with it.
My query is will this technique work for citrus? I have explored all of the different methods discussed on this site and no one mentioned that technique. My initial thought is that the struggles many brewers mentioned of adding citrus to fermentation and the development of funky flavors due to the mix of yeast and citric acid could be avoided by using this method. I will be brewing a hefeweizen as the base for this beer would love to get some feedback.
Thanks.
On Tap: IPA Collaboration v.3, American Brown Ale, Munich Helles
I'm new to the forums here, have used this site for research for a while but finally have joined. I am prepping to make my annual "fruit" beer of the year and this year have decided to incorporate grapefruits, tangerines and valencia oranges I froze in December. Last year I made a wonderful Raspberry Blonde in which I cooked the frozen handpicked berries to a point where they were sanitized and then added the berry mush (as I liked to call it) to my secondary which held a terrific blonde ale that had been in my primary for a week. I then kegged the batch after a week and had great results with it.
My query is will this technique work for citrus? I have explored all of the different methods discussed on this site and no one mentioned that technique. My initial thought is that the struggles many brewers mentioned of adding citrus to fermentation and the development of funky flavors due to the mix of yeast and citric acid could be avoided by using this method. I will be brewing a hefeweizen as the base for this beer would love to get some feedback.
Thanks.
On Tap: IPA Collaboration v.3, American Brown Ale, Munich Helles