Author Topic: strawberry milk chocolate stout  (Read 1230 times)

Offline sambates

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Re: strawberry milk chocolate stouts
« Reply #15 on: May 07, 2014, 07:45:42 PM »
I would personally attempt to add another 3-5lbs of fresh strawberries in the secondary. As some have said, I too have found the best results in using fruit during the secondary after transferring off the yeast cake. If the fresh fruit fails then buy a strawberry purée from your LHBS or nortwrhn brewer and add half to start at kegging/bottling. If that fails, then you can use extract. I wouldn't suggest it, but do what you think would result in the desired product you're after.
« Last Edit: May 07, 2014, 07:48:00 PM by sambates »
Tap: Doppelbock, American Pale Ale, Hefeweizen, Kettle Soured Berliner Weisse, Black Saison, Scottish 80/-, Wild Cider, Tart Cherry Porter, RyePA
Secondary: Flanders Red, Lambic, Flemish Barrel Sour, Dark Strong Sour
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Offline Jeff M

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Re: strawberry milk chocolate stout
« Reply #16 on: May 19, 2014, 11:43:06 AM »
How about finding an all natural version of the prefrozen Strawberries in Heavy Syrup at a food store?  That stuff tends to have almost overripe strawberries in it and you always get a good strawberry flavor out of it.  Also i find adding sugar to strawberrries gets themt o exude their flavor, which has already been done in these products.

2cents,
Jeff
Granite Coast Brewing Company.
Building a clone of The Electric Brewery to use as a pilot system for new recipes!