All,
I assume the is a previous thread about this, but I have not been able to find it, so... here it goes.
I recently brewed an all grain porter which I wanted to infuse with raspberry. Primary fermentation has completed an I am now moving into secondary. Has anyone used fresh or frozen during secondary to flavor your beer. How much fruit did you use and for how long did you let it sit before you removed the spent fruit. I am planning on placing the fruit into a sanitized mesh bag to capture the seeds.
I am anticipating leaving this beer in secondary for a month to mature, but am worried about presenting the fruit for too long (not only because of excess flavoring, but of also spoiling).
Any tips would be greatly appreciated.
I assume the is a previous thread about this, but I have not been able to find it, so... here it goes.
I recently brewed an all grain porter which I wanted to infuse with raspberry. Primary fermentation has completed an I am now moving into secondary. Has anyone used fresh or frozen during secondary to flavor your beer. How much fruit did you use and for how long did you let it sit before you removed the spent fruit. I am planning on placing the fruit into a sanitized mesh bag to capture the seeds.
I am anticipating leaving this beer in secondary for a month to mature, but am worried about presenting the fruit for too long (not only because of excess flavoring, but of also spoiling).
Any tips would be greatly appreciated.