IndianaPaleAle wrote:So I`ve got and American Wheat in primary and I`m getting ready to rack to secondsary tomorrow. But I am thinking about flavoring it with some fruit/spice/flavor-of-some-sort.
1) When should I add the fruit and whatnot? Before I rack do secondary? After I rack to sec.? Or even just before bottling?
2) How should I add the fruit? Just throw it in? Boil it first? Use mesh bag?
3) Anyone have any suggestions on what to add? I like just about any flavor and I was thinking about doing something different...like strawberry rhubarb maybe. Any other ideas?
I have seen recipes that add the fruit in primary. Problem is, the yeast will eat the sugar leaving only a hint of the flavor. If you want something restrained and subtle, add the fruit at 10 minutes in the boil to sterilize it.
If you want a bigger fruit kick, put the fruit in your secondary fermentation vessel and rack the beer on top of it. Let it sit as long as you can stand it. Maybe a couple of weeks. I have a plastic bucket with a spigot, so I would put the fruit in a bag so it won't clog.
I haven't tried strawberry, but everything I've read says the flavor is too delicate. Use Strawberry extract at kegging time, instead. Peaches and apricots would taste good. Oh, I would use frozen fruit from the supermarket, or fruit puree from the LHBS. A brew pub here in texas uses the red fruit off of prickly pear to make a beer.
If you get a chance, there have been a couple of fruit beer shows on the session, and JZ's show on fruit beer is good, too.