Subject: Cherries in beer
Date: 1992-06-17 18:36:02 GMT
A friend has far too many cherries in her freezer, since she wants to start
putting up this year's crop. I've offered to take them for adding to beer and
return a six-pack or two of the results in exchange.
Given that I'm making five to six gallons:
1. How many pounds of cherries should I use in a basic pale ale recipe?
2. Should I cut back on the hops for bittering, flavoring, or both? (
(generally, my hoppier beers are more popular)
3. Papazian specifies that fruit ought to be added at the end of the
boil. Would it be unwise or pointless to add any in secondary ferment?
Thanks for your answers in advance,
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