radtek
Well-Known Member
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?
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?