I'm planing on making half of my cream of 3 crop ale into a strawberry cream ale, I read on another thread to add the fruit a week after you brew and then rack it off a week later, would adding it late and leaving it in longer than a week make a difference?
First fruit beer
- Thread starter Buck33
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I would think that the longer, the better (may be wrong). I always let the primary fermentation subside. As soon as it goes into the secondary I throw the fruit/nuts/dry hop (whatever I am adding). You don't want to put in while vigorous fermentation is going, all the goodies will go right out of the blow off tube.
Second note, I puree fruits and put them in the freezer (breaks cell walls down for better flavor extraction) then sauté them to sterilize the day I drop them in the secondaries.
Second note, I puree fruits and put them in the freezer (breaks cell walls down for better flavor extraction) then sauté them to sterilize the day I drop them in the secondaries.
If you leave the fruit in there too long, you run the risk of mold growing on the top. I had this happen with some raspberries. I would not leave it on the fruit for more than 1 week.
