DD2000GT
Well-Known Member
I am about to make my Blackberry Brown AG recipe, and have never used fresh fruit before in a brew. I did some research here, but want to pick a method I feel most comfortable with. I have frozen the fresh blackberries for about 2 weeks to break down the cell walls as I read here, and plan to add the crushed fruit to the primary after high krausen. I picked a sweet brown with mild ABV (~4%) to keep it from being dry from the additional alcohol boost the fruit will provide.
My sanitizing option for the fruit prior to crushing so far are:
- steeping in 160 degrees for 15 minutes
- Star San soak
- Vodka soak (not sure if this will affect the taste)
- RDWHAHB and just dump them in as-is
Any more ideas or tips? I want to make up my mind before this weekend so I can draw out my battle plans.
My sanitizing option for the fruit prior to crushing so far are:
- steeping in 160 degrees for 15 minutes
- Star San soak
- Vodka soak (not sure if this will affect the taste)
- RDWHAHB and just dump them in as-is
Any more ideas or tips? I want to make up my mind before this weekend so I can draw out my battle plans.