mjperry24
Well-Known Member
Simple question, looking for simple opinions. I know there are a bunch of ways to do this.
Brewing a blueberry porter. Going to add blueberrys (frozen then thawed to room temp) in secondary.
I've read a few places that say temperature needs to be controlled a great deal, other places where it was never mentioned (condition at or around room temperature as normal, bottle, cold crash, etc.)...
Additionally, if I'm brewing a 5 gal. batch, am I going to need a bigger secondary vessel than a 6.5 gal bucket? Assuming these are fresh fruit with no sugar added... Just trying to get a feel for how much of this will ferment, etc.
Brewing a blueberry porter. Going to add blueberrys (frozen then thawed to room temp) in secondary.
I've read a few places that say temperature needs to be controlled a great deal, other places where it was never mentioned (condition at or around room temperature as normal, bottle, cold crash, etc.)...
Additionally, if I'm brewing a 5 gal. batch, am I going to need a bigger secondary vessel than a 6.5 gal bucket? Assuming these are fresh fruit with no sugar added... Just trying to get a feel for how much of this will ferment, etc.