aryoung1980
Well-Known Member
I'd like to attempt a blackberry lager in the near future. My plan would be to use my California Common recipe, dial down the IBUs, and add blackberries (3lbs for 5 gallons) in the secondary.
If I freeze the fresh black berries, thaw them, and rack the beer on top should I add pectic enzyme to prevent a hazy beer? If yes, would I use the same amount I would as if making a wine? What if I used a blackberry fruit base for wines from my LHBS instead of fresh fruit?
If I freeze the fresh black berries, thaw them, and rack the beer on top should I add pectic enzyme to prevent a hazy beer? If yes, would I use the same amount I would as if making a wine? What if I used a blackberry fruit base for wines from my LHBS instead of fresh fruit?