Hello all

[thejaxx]

My name is David and i've been brewing for just over a year now.

I have been wanting to brew for awhile, ever since some old friends of mine introduced me to home brewed beer 10 years or so ago. I was slow to getting around to it.

I started off with the liquid malt kits for the first few batches and have just did my second DME w/ grains. First one was an American Cream with Special B. Oh did it turn out so nice.

Right now I have an American Wheat in primary that will be poured on top of 6# of garden grown strawberries.

I've read many different ways of doing this and think I have settled on a method. They care currently freezing after having been cleaned (washed and then quick dipped in san star and rinsed) and will thaw then in a campden and pectic enzyme for 24hrs before hand.

I guess only two question I really have right now are:

1. Do you add lactose to your strawberry beer?

2. Will the method I describe still allow for a secondary fermentation?

Thanks

 

[iambeer]

There will definitely be secondary ferment. The campden tablets aren't going to kill your yeast if used the way describe. Freezing isn't necessary. I think people like it because it essentially tears the fruit apart from the inside with ice. But you sometimes get freezer taste from the water. I put fruit through a blender after going through sanitary practice.

 

[ludomonster]

You could soak them in vodka. Also, there's no need for lactose.