|Posted on Monday, April 12, 2004 - 05:50 pm: ||
Okay, okay, so I know this will probably invite a wrath-filled response, but does anyone know how to go about adding fruit tastes to beer (ex. Raspberry Hefeweizen)?
Post Number: 7
|Posted on Thursday, July 22, 2004 - 01:47 am: ||
Check Joy Of Homebrewing, Charlie Papazian has some suggestions. I have experimented with it some. Sounds to me like the most important thing is to add the fruit at the right time. Boiling it can cause a pectin haze, and adding it too late can leave fruit unpasteurized.
It's getting to the point, I won't even sleep with a woman unless she says, "Yes, OK, I'll sleep with you."
The Otter Himself
Post Number: 231
|Posted on Thursday, July 22, 2004 - 02:13 am: ||
Use Oregon Fruit Puree, and put it in the secondary for about 3 weeks. If you are doing a Rasberry Heffeweizen, one can of Puree for a 5 gallon batch will give you a very definite, but not overpowering rasberry flavor.
erik j. walicke
Post Number: 1
|Posted on Sunday, July 25, 2004 - 01:21 pm: ||
I make a cranberry Wheat around Thanksgiving time. I use 2 oz cranberry extract at kegging time. Works Great.
Post Number: 1
|Posted on Monday, August 04, 2008 - 06:00 pm: ||
I am currently brewing a raspberry wheat, i did one pound frozen fresh berries thawed and mashed to a puree then poured my hot wart over it it is currently fermenting away, but my plan is to add 5oz. natural raspberry beer flavoring (purchased at my local home brewing store) right before bottling to get the full aromatic and rich flavoring through out the pallet. hope that helps you in your quest for the ultimate beer. Jay