SevenSeaScourge
Well-Known Member
i realize that it could be a really stupid idea to add fresh pineapple to a batch of beer (b/c of the acidity & protein eater that it is) but i'm gonna try...
...however, how should i add it? i'm putting the fruit in secondary just in case it decides to eat my yeast. should i puree it in a blender and then hold it @150-160F to pasteurize? if i do that, can i cool the fruit before racking on top of it? maybe just cut it up and throw it in since the beer is mostly fermented by the time it hits secondary? perhaps, i should soak the pineapple in vodka and then add? maybe hollow out a pineapple and use it as a fermenter? ha!
mostly, i'm wanting to get the fruit in the carboy with as little struggle as possible so i'm thinking the puree option. i'm not interested in using extract or canned fruit so thanks ahead for those ideas!
...however, how should i add it? i'm putting the fruit in secondary just in case it decides to eat my yeast. should i puree it in a blender and then hold it @150-160F to pasteurize? if i do that, can i cool the fruit before racking on top of it? maybe just cut it up and throw it in since the beer is mostly fermented by the time it hits secondary? perhaps, i should soak the pineapple in vodka and then add? maybe hollow out a pineapple and use it as a fermenter? ha!
mostly, i'm wanting to get the fruit in the carboy with as little struggle as possible so i'm thinking the puree option. i'm not interested in using extract or canned fruit so thanks ahead for those ideas!