JBbrew06
New Member
Hello, I have been trying to find an answer to my question about apple beer, reading many other threads, but none have really answered what I'm looking for. My question is in regards to adding apples to secondary for BEER, not cider. Has anyone made an apple beer by adding fresh sliced and peeled apples to the secondary? I currently have an apple pie brown ale (which tastes delicious so far by the way!) and was wondering how to go about adding apples. Many people say that fresh apples don't add much flavor, but I really want to use them. How much apples to add for a 5 gallon batch? What kinds of apples have people used? What problems have occurred? I plan on cooking them to kill bacteria and then most likely freeze them too, or maybe soak them in bourbon. Any advice? THANKS!!!
