post-fermentation fruit

[prothumia]

I made a very light cream ale that I find super boring. It's already happily bubbling in the keg. I thought it might be fun to make it into a fruity ale, tasting like a lambic.
Has anyone ever tried adding juice to fermented beer?
Any suggestions on the type of fruit juice and how much for about 4 gallons of beer? What reactions can sugar cause?
yum...can't wait.

 

[jaycount]

If you pour it right into the keg it will ferment out because theres still active yeast.

I have a cranberry wit recipe that adds potassium sorbate and potassium metabisulfite in the keg, then waits a few days, and adds the juice to the keg. Look on the packaging or on HBT for suggested addition rates.

 

[RM-MN]

Choose your fruit and method carefully. I made a raspberry red with real raspberries and months later I still think about just dumping it to get empty bottles. It sounded so good but it tastes horrid, so sour that it puckers your mouth and not like for a kiss.

 

[prothumia]

Can you suggest any successful recipes?

 

[acetg01]

I add one can of raspberry puree from the homebrew store per 5 gallon batch of a blonde ale. Comes out great. Just rac to a secondary and add the puree. let it sit for another two weeks then keg or bottle.