Stinger
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- Joined
- 23/2/10
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Hi All,
I am after advice, I have a couple of kilo's of frozen cherries that I am keen to use in a beer in some way.
The only thing is I am probably not leaning toward anything sour which is where most info seems to point towards. but if that is what happens due to wild yeast on the fruit etc then I will see where it leads, however if anyone has experience then pipe up cos I have none!
At this stage I am thinking of bashing out an easy extract/partial mash and then chucking the cherries into the fermenter.
or should I rack off into a secondary post primary fermentation and add the cherries in there?
any ideas on types of malt - 50:50 wheatale malt? I like to keep things on the paler side
Very happy to receive suggestions
Stinger
I am after advice, I have a couple of kilo's of frozen cherries that I am keen to use in a beer in some way.
The only thing is I am probably not leaning toward anything sour which is where most info seems to point towards. but if that is what happens due to wild yeast on the fruit etc then I will see where it leads, however if anyone has experience then pipe up cos I have none!
At this stage I am thinking of bashing out an easy extract/partial mash and then chucking the cherries into the fermenter.
or should I rack off into a secondary post primary fermentation and add the cherries in there?
any ideas on types of malt - 50:50 wheatale malt? I like to keep things on the paler side
Very happy to receive suggestions
Stinger