Sorry if this has been posted before. I've found that I (strangely) like beer with tomato juice or Bloody Mary mix in it. I'm usually a traditionalist but, damn, this is good.
I'm not interested in brewing with tomato. Rather, I'm wondering if anyone has input on brewing a traditional beer and then adding tomato juice (or Bloody Mary mix) in the keg and then force carbonating. I would think this would be perfectly safe as the tomato juice will only add to the acidity and I don't need to worry about fermentation since this is a finished beer, sans carbonation.
Thoughts?
I'm not interested in brewing with tomato. Rather, I'm wondering if anyone has input on brewing a traditional beer and then adding tomato juice (or Bloody Mary mix) in the keg and then force carbonating. I would think this would be perfectly safe as the tomato juice will only add to the acidity and I don't need to worry about fermentation since this is a finished beer, sans carbonation.
Thoughts?