bigbeergeek
Well-Known Member
I primary until fermentation is complete, perhaps 2 weeks, then cold crash. I thoroughly wash 10 lbs of field-fresh strawberries from a roadside patch and give them a one minute soak in starsan before hulling the berries and slicing them up with a sanitized knife on a sanitized cutting board. Then the fruit goes into a sanitized container and is frozen solid overnight. I then thaw the fruit in the fridge for 48 hours. I pour the now-macerated fruit and juices into the secondary bucket and rack the cold beer on top. Age for 10 days under refrigeration, rack to keg and force carb. The beer smells like freshly picked strawberries crushed in your hands, yet it still tastes like a good wheat beer first with an oh-so delicate strawberry taste. It takes on the lightest shade of rose-yellow. It's a great summertime beer.