Raspberries

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radtek

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I'm thawing out 24oz of rasperries that I'm planning on introducing to a keg of year-old soured Abbey ale (wlp530).

The plan is to puree the fruit, strain and add the juice. The pulp will go into a mesh bag and then maybe into the keg as well.

I realize I'm using about 1/5 of what normally would be required in secondary. I'm hoping I'll get some flavor out of this.

Any thoughts?
 

EvilTOJ

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Expect fermentation to start up again, albeit ever so slightly. Is the keg full?
 
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radtek

radtek

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I lost half a pint out of the keg when adding the "squeezins"! It foamed up like crazy and I had to lock the lid down!

Learned something... Yep the keg was basically full.

Also I'll be surprised if the amount I used ill impart a dramatic change in flavor due to a few taste tests I conducted.
 

ericd

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The rule of thumb I've found is at least 1 lb of fruit and 0.5 oz extract per gallon to get a good fruit flavor, and this was in a light wheat beer. So I think you'd need a looooooooooot more for yours. Also, some fruits benefit from being added in the boil which will caramelize some of their sugars which intensifies their flavors.
 
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