- Aug 18, 2021
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Hello everyone, I just made my second batch of beer (first one was awful) and I have few questions regarding of primary fermentation and fruits. I watched this video where guy explains that secondary fermentation is not necessary in most cases, which would make my life easier, since I live in an apartment and don't have lots of storage options. So my questions are:
- Can I leave any beer for more than a week in a primary or it needs to be some special beer that's needs ageing (ipa, apa etc)?
- I've read that adding fruit to a boiling process and primary fermentation is a bad idea (except zest), so people are adding fruits to secondary. Is it good idea to add fruits or juice after one week of fermentation in the same bucket and letting it sit for another one? Will sugars from fruits activate yeast? What will happen if yeast is dead after one week? Is it ok to open fermenter after one week or I need to put fruits there somehow without exposing beer to oxygen?
- Do freezing pure for a week in a freezer (-17C) will posturize the fruits or I need to use boiling method?
- Is making juice, boiling it, letting it to cool of and adding to a beer day before bottling is a good idea?