Imp_atient
Well-Known Member
I noticed a lot of folks put fruit in the secondary after their beer is already beer.
I also noticed that most recipes in "Extreme Homebrewing" (Sam Calagione) have a fruit addition just after the boil when the wort reaches 77 Celsius to both sterilize and...for some other reason too, I'm sure.
Anyways, not sure why some fruits go in the boil (and then removed before primary), some fruits go in the primary, and some fruits wait for secondary. Why, why, why???
I've got a rhubarb beer attempt in the primary (because the only fruit the family won't eat is rhubarb) using the "add to the boil and leave in the primary technique". See how that goes.
I also noticed that most recipes in "Extreme Homebrewing" (Sam Calagione) have a fruit addition just after the boil when the wort reaches 77 Celsius to both sterilize and...for some other reason too, I'm sure.
Anyways, not sure why some fruits go in the boil (and then removed before primary), some fruits go in the primary, and some fruits wait for secondary. Why, why, why???
I've got a rhubarb beer attempt in the primary (because the only fruit the family won't eat is rhubarb) using the "add to the boil and leave in the primary technique". See how that goes.