A few questions about fruit beer.
1) I made a wheat ale as a base. It is REALLY cloudy. How long do I need to leave it in primary prior to transferring it to secondary?
2) Would there be any benefit to adding yeast to secondary? Or is this a terrible idea?
3) How much fruit should I add? Originally I was going for a Pyramid Apricot Ale clone, but now Im thinking about mixing fruit.
4) Has anyone had luck with multiple fruits? Im thinking peaches and raspberries. What might be a good ratio?
5) When adding fruit, do I put fruit in first then beer, or beer in first then fruit. Does it matter? Why?
6) How long do I leave it in secondary?
7) When priming for bottling, would juice concentrate work? Or is this too much fruit? What else is good for priming? I dont want to use the individual tabs, so I suppose I mean which type of sugar.
I may think of more, but I think this covers it
1) I made a wheat ale as a base. It is REALLY cloudy. How long do I need to leave it in primary prior to transferring it to secondary?
2) Would there be any benefit to adding yeast to secondary? Or is this a terrible idea?
3) How much fruit should I add? Originally I was going for a Pyramid Apricot Ale clone, but now Im thinking about mixing fruit.
4) Has anyone had luck with multiple fruits? Im thinking peaches and raspberries. What might be a good ratio?
5) When adding fruit, do I put fruit in first then beer, or beer in first then fruit. Does it matter? Why?
6) How long do I leave it in secondary?
7) When priming for bottling, would juice concentrate work? Or is this too much fruit? What else is good for priming? I dont want to use the individual tabs, so I suppose I mean which type of sugar.
I may think of more, but I think this covers it