|Posted on Thursday, August 07, 2003 - 01:26 am: ||
A couple of months ago I brewed a Raspberry Wheat. After letting it ferment in a primary and secondary fermentor, I transferred it to a couple of mini kegs. I did not carbonate it figuring I would force carb it. Well after months of conditioning ( including cold conditioning) it has naturally carbonated itself and still has a very strong raspberry flavor. I was wondering if I could dilute it with another batch of plain wheat brew? Any suggestions are welcome!
Frank Mosca (22.214.171.124)
|Posted on Thursday, August 07, 2003 - 11:50 am: ||
Sure why not? The Belgians have been doing this kind of thing for a long long time (although perhaps before they bottle condition). My guess is that you added the fruit/syrup in the secondary and did not account for the additional fermentables or that you've picked up an infection..that is how you have carbondated beer. If it is the former, sanitize everything, dump it into a carboy, add your new beer and let it sit for a week or two. Then prime and bottle.
I would be interested to hear how it worked out. If you are not going to drink the original batch, I think you would learn a lot by playing around with it.