Subject: raspberry ale
Date: 1992-04-07 11:47:05 GMT
Thanks to everyone for the suggestions, recipes, and comments. You all know
who you are! I was going to post the recipe I'm going to use in brewing
tommorow, but I think I'll wait until I taste the result. Plans include 24oz
raspberries right after the boil, and 24oz in the secondary. The one
question I have is how should I prepare the raspberries for the secondary?
Granted, there is a bit less chance of infection at this point, but still...
Do people just risk the infection and dump in the fruit, or do they steam
the fruit first? (I'd assume this might kill off nasties with out creating
too much jelly...).
If anyone is interested in the information I got, email me and I'll compile
the lot and send them; since some have been posted here, I see no need to
Anthony Rossini - email@example.com
Department of Biostatistics, Harvard School of Public Health
677 Huntington Ave, Boston MA 02115 617-432-1056
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