Comment on Raspberry witbier
alzymologist@sopuli.xyz 4 days agoYes, it was fermented for a week or two before addition of berries, and about same time again on secondary. I do not use kegs at all, those are just glass jars with locks. Most simple gear. This gorgeous foam comes from just a bit of sugar priming on bottling.
Putting berries in primary is imo not very good approach: mostly because most of the flavor would bubble away, but also because there is somewhat higher contamination chance.
portnull@lemmy.dbzer0.com 4 days ago
Do you freeze or sanatise the berries at all or just ride the wild yeast wave if it happens?
alzymologist@sopuli.xyz 4 days ago
There is no chance anything would survive with fresh vigorous yeast and at high alcohol levels/low oxygen on secondary. I used to sanitize berries in my first attempts, but later found it to be unnecessary. I even boiled my first mead!
Sometimes I freeze berries though, but only to save them till beer is ready, or to promote conversion in cranberries or rowan.
portnull@lemmy.dbzer0.com 4 days ago
I’ve staved off using fruit for those reasons but it’s good to hear from someone who’s done it that just dropping them in works just fine. Thanks