prrriiide
Well-Known Member
- Joined
- Aug 30, 2009
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Anyone tried it? Thinking that the flavor might do really well with a nice light kolsch.
I'm thinking about a pound per gallon, peeled & mashed up and added at flame-out to pasteurize. Long primary, short secondary to clear, and then off to the bottles.
I know that secondary is usually the preferred addition point for fruit, but I also have read in several places that the flame-out point is actually easier with fresh fruit.
Thoughts?
I'm thinking about a pound per gallon, peeled & mashed up and added at flame-out to pasteurize. Long primary, short secondary to clear, and then off to the bottles.
I know that secondary is usually the preferred addition point for fruit, but I also have read in several places that the flame-out point is actually easier with fresh fruit.
Thoughts?