SkaBoneBenny
Well-Known Member
Well I posted a while ao asking about the effects of adding grapefruit or another citrus fruit to secondary fermentation. People seemed to be cautiously optimistic, although there certainly were concerns about citric acid. Someone suggested it might kill the yeast. I was in my LHBS yesterday picking up ingredients and noticed they sell bottles of citric acid! What is that used for? How much is it used? In what quantities? I figure if reasonable amounts of CA are healthy in a brew, I might just go forward with the Grapefruit IPA.
Also on a side note, what is the procedure for adding fruit in secondary. Some seem to like to boil it with water and then add it, others, to freeze it. Also, how is it removed? Do I re-rack my beer? Thanks!
-Ben
Also on a side note, what is the procedure for adding fruit in secondary. Some seem to like to boil it with water and then add it, others, to freeze it. Also, how is it removed? Do I re-rack my beer? Thanks!
-Ben