Zwerg
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- Sep 11, 2021
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I have a friend who is a winemaker. I am considering asking him to set aside a small amount of pomace and using it in a beer - my thinking is it might be nice in a Berliner Weisse.
I brew with extract, haven't brewed with fruit before, and generally haven't done secondary fermentations (the one batch I racked to secondary came out with a lot of off flavors so I try to avoid it, but this was also my first brew and I probably screwed up somehow in the racking process).
What are my options here?
1) Assuming I either kettle-sour or pitch the appropriate lacto strain a few days before the yeast, could I just rack the wort from the kettle directly onto the pomace in primary? I know there wouldn't be much fermentable sugar, and that's fine, I would just hope for it to give some character, but I assume there is a reason this generally isn't done. Would this be too long of an exposure to the fruit, or would it interfere with fermentation somehow?
2) Or, should I add the pomace to primary after the main fermentation is complete?
3) Or am I better off just doing a traditional Berliner Weisse and aging it for a long time on the pomace in secondary?
Appreciate any thoughts.
I brew with extract, haven't brewed with fruit before, and generally haven't done secondary fermentations (the one batch I racked to secondary came out with a lot of off flavors so I try to avoid it, but this was also my first brew and I probably screwed up somehow in the racking process).
What are my options here?
1) Assuming I either kettle-sour or pitch the appropriate lacto strain a few days before the yeast, could I just rack the wort from the kettle directly onto the pomace in primary? I know there wouldn't be much fermentable sugar, and that's fine, I would just hope for it to give some character, but I assume there is a reason this generally isn't done. Would this be too long of an exposure to the fruit, or would it interfere with fermentation somehow?
2) Or, should I add the pomace to primary after the main fermentation is complete?
3) Or am I better off just doing a traditional Berliner Weisse and aging it for a long time on the pomace in secondary?
Appreciate any thoughts.