I've only made one fruit beer in the past which turned out well where I added the fruit to the hot wort. I've read the fruit flavour is more pronounced if you add it to the secondary, so I was thinking of thawing my frozen berries and adding it to my beer which has been fermenting with an ale yeast (and not a lot of krausen) for 5 days. I can't decide if I should boil or heat the fruit to near boil and then just strain the juice into the beer or add the fruit in a mesh bag to the beer after thawing in the pail it's in (I don't have another brew pail and don't want to fish berries out of my carbuoy).
I'm thinking the strained/pasteurized fruit should be OK...I expect a second fermentation (last batch I did the lid blew off the pail!) and have pectinase to cut back the hazing. Just wondering if you all had any advice - I dont' want to contaminate my beer...
I'm thinking the strained/pasteurized fruit should be OK...I expect a second fermentation (last batch I did the lid blew off the pail!) and have pectinase to cut back the hazing. Just wondering if you all had any advice - I dont' want to contaminate my beer...