Hey everyone, I'm brewing my third batch of beer, and decided to experiment with adding fruit to it, so this is a first for me. I am brewing 1 gallon of Peach Cobbler Ale, and the recipe calls for adding 2 ripe peaches (halved, peeled, and pitted) to the wort at flame-out, letting the peach pieces steep in the wort for 20 minutes, and then removing the peaches before chilling the wort.
I had trouble finding fresh peaches at any stores right now, so I ended up buying a bag of frozen peaches. The ingredients say "peaches, ascorbic acid, citric acid, malic acid", so I'm assuming there's no preservatives or anything to mess with my fermentation. How would be the best way of going about using these frozen peaches in my beer? Should I use them in the same way that the recipe says to use fresh ones (add at flame-out, steep, remove)? Should I put them into primary? Rack onto them into a secondary???
Advice very much appreciated!
I had trouble finding fresh peaches at any stores right now, so I ended up buying a bag of frozen peaches. The ingredients say "peaches, ascorbic acid, citric acid, malic acid", so I'm assuming there's no preservatives or anything to mess with my fermentation. How would be the best way of going about using these frozen peaches in my beer? Should I use them in the same way that the recipe says to use fresh ones (add at flame-out, steep, remove)? Should I put them into primary? Rack onto them into a secondary???
Advice very much appreciated!