Comments on: Fruit Beer Brewing Tips

By: Benny

Benny — Mon, 06 Jul 2009 12:39:43 +0000

I’ve used fruit in a stocking and i can say that the fruit does get fully fermented ( i left mine in for 2 weeks ),so no worries there, and you don’t have to worry about the hassle of getting fruit stuck in the tap or having to rack of the fruit etc,etc – simply lift out the stocking and squeeze it a bit to get out all the good stuff. I then rack it into another container, leaving behind the truß , leave it for another two days for anymore yeast to fall out, and your left with perfectly clear beer(depending on how flocculative your yeast is).

By: Damon

Damon — Wed, 17 Jun 2009 16:42:15 +0000

It sounds like you’ve got the right idea.

Since the cherries have already been cooked, it won’t change the flavour much if you bring them to a boil and cool them back down before dropping them into the fermenter.

I’ve never used stockings to hold fruit. I’d worry about the fruit in the centre getting fully fermented. It’s probably a good idea to give the yeast a couple of days to finish everything off after you remove the fruit in case any fermentables get freed when you remove the stocking.

By: bryne myrin

bryne myrin — Wed, 17 Jun 2009 14:21:13 +0000

hey there,

im attempting a cherry stout with caned cherries.

I put down the stout 4 days ago ,after another few days i plan on adding the cherries with there juice in a stocking to the brew and leaving for 2 weeks. have you any tips for the above…