So, I just tasted my American Wheat Peach that I have had carbing for 10 days and it came out VERY bready. I wanted a very mellow peach flavoring so I only added 4lbs of peaches in the secondary.
I pitched yeast at 70 degrees and let it ferment for 2weeks and everything was good. So, I added peaches and racked to secondary for 2 weeks. Do I just need to let it sit so more or is this just the beer I've got(first time brewing with actual fruit). Also, its been carbing at 15psi for 10days and its still pretty flat.
I pitched yeast at 70 degrees and let it ferment for 2weeks and everything was good. So, I added peaches and racked to secondary for 2 weeks. Do I just need to let it sit so more or is this just the beer I've got(first time brewing with actual fruit). Also, its been carbing at 15psi for 10days and its still pretty flat.
