Dry hop and fruit
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Schumed
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Kind of depends what you are going for....more hippiness or more fruity
Why shouldn't you do them at the same time??
Pages 110-111 of Beer Craft: A Simple Guide to Making Great Beer....
"The best way to use whole, fresh fruit is to add it to your beer in a secondary fermenter. Use about a pound of fruit per gallon of beer. The alcohol will help strip out the fruit's oils, and the beer will be acidic enough that any wild yeast hidden in the fruit skins probably won't be able to get a foothold. There will be enough active yeast left in your wort to much on the fruit's sugars and create more alcohol and carbon dioxide, so be sure you have enough headspace in your fermenter that no fruit pieces will pop up and get stuck in the airlock. Thawed frozen fruit is fine, too -- and even easier, since it's already crushed.
....
FRUITS TO TRY
-------
Brewing with fruit is trial-and-error. Some fruits will work wonderfully; others won't do much at all. Apricots, raspberries, cherries, and blackberries are all strongly flavored, and work well. (Traditional kriek producers throw the cherries -- pits and all -- into the secondary fermenter, where the pits give the beer an almondy bitterness.) Strawberries, peaches, mangoes, and blueberries are subtler -- use 2 pounds per gallon, at least. We've heard jams are an effective work-around in a pinch, but they might make the finished product a bit cloudy, due to all the additional pectin.
USING CITRUS
----------
Citrus fruits are a little different -- all the flavorful oils you want are found in the peel. Carefully zest or grate the fruit, avoiding the bitter white pith. You'll only need a portion of one peel per batch. Try 1/4 to 1/2 of a standard orange rind. Add the zest at the end of the boil, along with (or instead of) your aroma hops.
USING DRIED FRUIT
----------
Some fruits are commonly dried (currants, say) and others just taste better that way (raisins are much more flavorful than grapes). Before you boil, scoop out 1 cup of wort and puree in it 2 ounces of dried fruit, then add the mixture back to your wort 10 minutes before the end of the boil.
SUGGESTIONS
---------
Fresh Fruits
+++++
Apricots, Blackberries, Blueberries, Cherries (sweet or sour), Grapes, Mangoes, Nectarines, Passionfruit, Peaches, Plums, Raspberries, Strawberries, Watermelons
Citrus Fruits
+++++
Blood oranges, Grapefruit, Kumquats, Lemons, Limes, Oranges, Tangerines
Dried Fruits
+++++
Dried cranberries, Dates, Prunes, Raisins"
Pages 110-111 of Beer Craft: A Simple Guide to Making Great Beer....
"The best way to use whole, fresh fruit is to add it to your beer in a secondary fermenter. Use about a pound of fruit per gallon of beer. The alcohol will help strip out the fruit's oils, and the beer will be acidic enough that any wild yeast hidden in the fruit skins probably won't be able to get a foothold. There will be enough active yeast left in your wort to much on the fruit's sugars and create more alcohol and carbon dioxide, so be sure you have enough headspace in your fermenter that no fruit pieces will pop up and get stuck in the airlock. Thawed frozen fruit is fine, too -- and even easier, since it's already crushed.
....
FRUITS TO TRY
-------
Brewing with fruit is trial-and-error. Some fruits will work wonderfully; others won't do much at all. Apricots, raspberries, cherries, and blackberries are all strongly flavored, and work well. (Traditional kriek producers throw the cherries -- pits and all -- into the secondary fermenter, where the pits give the beer an almondy bitterness.) Strawberries, peaches, mangoes, and blueberries are subtler -- use 2 pounds per gallon, at least. We've heard jams are an effective work-around in a pinch, but they might make the finished product a bit cloudy, due to all the additional pectin.
USING CITRUS
----------
Citrus fruits are a little different -- all the flavorful oils you want are found in the peel. Carefully zest or grate the fruit, avoiding the bitter white pith. You'll only need a portion of one peel per batch. Try 1/4 to 1/2 of a standard orange rind. Add the zest at the end of the boil, along with (or instead of) your aroma hops.
USING DRIED FRUIT
----------
Some fruits are commonly dried (currants, say) and others just taste better that way (raisins are much more flavorful than grapes). Before you boil, scoop out 1 cup of wort and puree in it 2 ounces of dried fruit, then add the mixture back to your wort 10 minutes before the end of the boil.
SUGGESTIONS
---------
Fresh Fruits
+++++
Apricots, Blackberries, Blueberries, Cherries (sweet or sour), Grapes, Mangoes, Nectarines, Passionfruit, Peaches, Plums, Raspberries, Strawberries, Watermelons
Citrus Fruits
+++++
Blood oranges, Grapefruit, Kumquats, Lemons, Limes, Oranges, Tangerines
Dried Fruits
+++++
Dried cranberries, Dates, Prunes, Raisins"
