Fruited lager

[WI_Wino]

I have a baltic porter fermenting a week now (50 F). When it is done fermenting I am considering pulling a gallon off and adding sour cherries. My plan is to treat it the same as an ale I would fruit:

• rack the beer on to 1-2 pounds of fruit in a small carboy
• let it sit for week or two at room temp (~65F in cellar)
• cold crash and gelatin fine
• rack off, package into bombers
• bottle ferment for a few weeks (70 F ground floor)
• lager in the bottle

Note I typically keg everything but I don't have a small keg to dedicate this to (unless someone has one for cheap ). I need it in bottles at some point for competition in late June hence the bottle fermentation.

Has anyone done fruited lagers and have advice/poke holes in my plan?

 

[estricklin]

Seems like a solid plan to me. The more fruit you add, the better. I'm pretty sure a couple weeks at room temp will prevent bottle bombs as well.

Good luck!

 

[keystonehb]

Make sure you are using frozen cherries or some sort of puree. If they have wild yeast on them (freezing will more than likely stop them) they could continue eating sugar and over carbonate.

 

[WI_Wino]

I just racked about 1.25 gallons onto 3 cans (14.5 oz) of pitted tart cherries.