[Brewingchemist]

Hi! This is my first post in the forums!

I am currently working on a strawberry dubbel, and just racked the 5 gal of beer onto 7 lbs of frozen strawberries. I tasted it after it was in the secondary for a few days, and it picked up a slight sourness from the fruit. However, I do not want the tartness in the finished beer. Is there a trick to brewing with fruit so that you get the flavor without the acidity? Can I do a pH adjustment before bottling with say, CaCO3, to mitigate the acidity? Any suggestions would be appreciated. Thanks!

[denny]

Strawberries will do that IME.  Strawberry extract is often a beer choice.  I doubt that pH is the only issue and evenj if it is CaCO3 isn't an effective pH increaser.  At this point maybe blending would be the best bet.