NickThoR
Well-Known Member
I brewed 5 gallons of an American wheat with Amarillo hops with the goal to have a really fresh fruit forward beer. Kinda like a Mango Cart from Golden Road or similar. There have been no peaches on the fermentation side, as i want a fresh fruit flavor, not a fermented peaches flavor. The beer is currently has finished fermenting and is at 1009. Id like to stall/reduce fermentation from kicking back up, so the plan is -
cold crash primary ( keep it cold the whole time to help avoid refermentation)
I dont plan to move to a secondary... my fermentors are tied up ( and im lazy)
add crushed campden tablets ( 5 crushed tablets?) wait 12 hours
add potassium sorbate ( 2.5 tsp?) wait 24 hours
add 3lbs-5lbs frozen and thawed pureed/campden-treated peaches
wait 2 weeks for flavors to infuse
transfer to keg
add a little peach extract if necessary.
Ive never backsweetened a beer before ( i have a cider) so im looking to see if these amounts and the timeline seems right. I appreciate your experiences/ comments / suggestions.
Thanks!!
cold crash primary ( keep it cold the whole time to help avoid refermentation)
I dont plan to move to a secondary... my fermentors are tied up ( and im lazy)
add crushed campden tablets ( 5 crushed tablets?) wait 12 hours
add potassium sorbate ( 2.5 tsp?) wait 24 hours
add 3lbs-5lbs frozen and thawed pureed/campden-treated peaches
wait 2 weeks for flavors to infuse
transfer to keg
add a little peach extract if necessary.
Ive never backsweetened a beer before ( i have a cider) so im looking to see if these amounts and the timeline seems right. I appreciate your experiences/ comments / suggestions.
Thanks!!
