From the HBD Archive
Subject: Re: Fruit
Date: 1992-05-15 16:45:00 GMT

Frank writes:
> However, should
>a darker beer be sought (cherry stout for instance), I do not believe there
>should be a problem in adding the fruit to the boil, if appearance is all
>that is at stake.

Well, yes, I see a problem. The CO2 that is violently produced during the
first few days of fermentation will scrub much of the fruit aromatics from
the beer. I suggest adding the fruit later in the ferment to avoid this
phenomenon. I suggest the same for dryhops too, for the same reason.


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