I have many questions about adding fruit flavor to beers. I want to add peach flavor to my cream ale. I have searched the forums and am having trouble getting a straight answer. This is my 4th batch and it is a cream ale recipe from Northern Brewer that I want to modify. I am going to ferment it in a primary for 9-14 days (to allow for clearing) and then possible move to a secondary depending on what people suggest with "fruiting the beer".
1.Can someone link me a complete pasteurization process?
2.Do I need to skin fresh fruit before pasteurization?
3.If I use any other fruit, is store bought fruit frozen in a bag sterile? (In other words does it need pasteurization?)
4.Is store bought puree sanitized? (I imagine so)
5.Where can I buy puree and or fruit flavored extract? Which is better to use? (I have heard to just add extract to your bottling bucket before bottling for a less hassle than adding real fruit; with the same flavor)
6.Is it common practice to put the fruit in a sock so all the fruit doesn't become a pain to separate from the beer? If so, best way to sterilize a sock?
7.I have heard of soaking fruit in vodka to sterilize it and then add it to the a secondary before racking on it. Is this a good idea?
I might change to a blonde ale, as I have 3 pounds of strawberries that were fresh , that I have frozen, but will need to be pasteurized.
I know the joy of homebrewing, is that everyone does it differently. If you could offer some insight/opinions on how YOU do it, comparing and contrasting to other reasons (in the interest of time/cost/hassle), that would be AWESOME!!
Thanks for reading.
1.Can someone link me a complete pasteurization process?
2.Do I need to skin fresh fruit before pasteurization?
3.If I use any other fruit, is store bought fruit frozen in a bag sterile? (In other words does it need pasteurization?)
4.Is store bought puree sanitized? (I imagine so)
5.Where can I buy puree and or fruit flavored extract? Which is better to use? (I have heard to just add extract to your bottling bucket before bottling for a less hassle than adding real fruit; with the same flavor)
6.Is it common practice to put the fruit in a sock so all the fruit doesn't become a pain to separate from the beer? If so, best way to sterilize a sock?
7.I have heard of soaking fruit in vodka to sterilize it and then add it to the a secondary before racking on it. Is this a good idea?
I might change to a blonde ale, as I have 3 pounds of strawberries that were fresh , that I have frozen, but will need to be pasteurized.
I know the joy of homebrewing, is that everyone does it differently. If you could offer some insight/opinions on how YOU do it, comparing and contrasting to other reasons (in the interest of time/cost/hassle), that would be AWESOME!!
Thanks for reading.