I'm attempting a cranberry braggot based on a recipe in Extreme Brewing. It calls for dried cranberries to be hydrated, puréed, put in a grain bag and added late in the boil. The recipe seems to imply that the cranberries be transferred with the wort ( I assume in bag) to the primary fermenter. From what I've read elsewhere it seems that the standard for fruit additions is to add after primary fermentation. Any issues with including in primary that anyone can see? If I don't have to do secondary I'd prefer not too and just leave in the primary until bottling.
Thanks for the help!
Thanks for the help!
