Babylon
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- Oct 13, 2008
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I am planning on making a fruit beer soon, probably a peach. It's not something I have done before (only have made 2 beers so far, both stout) and I wanted to see what are the common errors when making a fruit beer. I am planning on doing a sour mash to give it some lambic characteristics and going with very light malt (probably mostly syrup based plus the sour mash wort. I have done partial mashing on one stout but don't have the equipment to do a full mash) It's going to be a 5 gallon batch. I assume the peaches should go into the secondary fermenter, any suggestions on how much peaches to use, how to prepare them, or anything else would be greatly appreciated.