Hey guys, Happy Hump Day! I've drank some great IPAs with guava, mangos, and passionfruit and I want to start exploring adding fruit to my IPAs (and possibly stouts). I read that for each gallon of beer you make that you should add 1-1.5 gallons of fruit (seems like a lot to me). I have several questions related to incorporating fruit:
- When making IPAs, has anybody added fruit to primary or secondary fermenters and if so, what are your recommendations and were you outcomes?
- Do you cut the fruit up and just place them in muslim bags?
- Also, should they be ripe when you add them?
- For stouts, I was thinking of adding some ripe bananas. Has anybody tried this?