helgibelgi
Well-Known Member
Hi there
Just wanted to ask all the fruit-experts on here what the "best" method regarding fruit additions is in your opinion??
I want to make a Belgian pale ale or something like that, and add strawberries/raspberries/blueberries (all to different carboys).
I did search the forum in the hope of finding a good answer. But there seems to be no definite answer.
Some say "Boil'em" others say "just after primary fermentation slows down" and yet others say "secondary" and some say "forget the real fruit and use extract"
I want to use real fruit, probably going to buy frozen.
Thanks in advance!
Just wanted to ask all the fruit-experts on here what the "best" method regarding fruit additions is in your opinion??
I want to make a Belgian pale ale or something like that, and add strawberries/raspberries/blueberries (all to different carboys).
I did search the forum in the hope of finding a good answer. But there seems to be no definite answer.
Some say "Boil'em" others say "just after primary fermentation slows down" and yet others say "secondary" and some say "forget the real fruit and use extract"
I want to use real fruit, probably going to buy frozen.
Thanks in advance!