LaurieGator
Well-Known Member
For my next batch of brew, I want to add some cherries in the secondary of a dark stout. (I tried some over the spring, didn't get the recipe but fell in love.)
I had a couple of questions. When I searched on it, I decided since I want a definite cherry flavor in the beer, I would do it in the secondary rather than fermenting it in the primary.
Would I be better with frozen cherries from Trader Joe's or with their dried ones? I am looking to do a 5 gallon batch. I have heard that sweet cherries can make things taste like cough syrup, so I was going to use the dried, tart cherries since I had wonderful luck with them in a cyser last year. Approximately how many lbs would I need for a nice but not overpowering cherry taste?
Thanks!
I had a couple of questions. When I searched on it, I decided since I want a definite cherry flavor in the beer, I would do it in the secondary rather than fermenting it in the primary.
Would I be better with frozen cherries from Trader Joe's or with their dried ones? I am looking to do a 5 gallon batch. I have heard that sweet cherries can make things taste like cough syrup, so I was going to use the dried, tart cherries since I had wonderful luck with them in a cyser last year. Approximately how many lbs would I need for a nice but not overpowering cherry taste?
Thanks!