Lol they probably did. I had a peach Vienna lager in Tampa Florida while visiting and it tasted amazing and I've wanted to do something similar for years so I figure why not now.
I want to make a peach Vienna lager and was wondering when would be a good time to add the fruit to it? I plan on doing a primary fermentation for 14 days at 48f then a secondary fermentation for 30 days at 35f and a tertiary fermentation for 60 days at 30f... what do you guys think?
