I am going to be brewing a Peach Wheat this weekend and am using puree for the first time. I know there are probably plenty of threads on this but I don't have time to research.
If I am not mistaken, I should let wort ferment out then add puree to secondary. My main question is what to do with secondary? Meaning, should I:
1) Add puree first then add beer with out stirring and let puree sit at bottom, I know oxygen is not my friend at this point.
2) Add puree then beer and GENTLY stir to mix puree into beer
3) Add beer first then puree, with or with out stirring
I understand that there will be another fermentation process with the fruit but wasn't sure if that would be enough to encorporate peach through out the beer.
Thank you all for you help!
Drinking:
Bavarian Bronze
OktoBier Fest
Orange Summer Ale
Lemon Summer Slammer
Fermenting:
none
On Deck:
Peach Wheat
Luck O' the Irish Stout (I know a little late to be brewing stout but it's my favorite and don't mind having one in the summer)
If I am not mistaken, I should let wort ferment out then add puree to secondary. My main question is what to do with secondary? Meaning, should I:
1) Add puree first then add beer with out stirring and let puree sit at bottom, I know oxygen is not my friend at this point.
2) Add puree then beer and GENTLY stir to mix puree into beer
3) Add beer first then puree, with or with out stirring
I understand that there will be another fermentation process with the fruit but wasn't sure if that would be enough to encorporate peach through out the beer.
Thank you all for you help!
Drinking:
Bavarian Bronze
OktoBier Fest
Orange Summer Ale
Lemon Summer Slammer
Fermenting:
none
On Deck:
Peach Wheat
Luck O' the Irish Stout (I know a little late to be brewing stout but it's my favorite and don't mind having one in the summer)