This week I'm attempting what I thought was a super original and hilarious idea: A black and blue Blonde. Then I googled and was yet again reminded that all my good ideas have been thought up by much wittier minds. Couple quick questions:
Here's a blonde recipe I threw together in BeerSmith:
7 lbs English 2-row
1 lb. Wheat DME
.5 lbs carapils
1 ounce Willamette 60 mins
.5 ounce Willamette 20 mins.
Now I'm wondering if anyone has advice on adding fruit to beer. Seems the forums are divided on using real fruit versus extracts. I'm leaning towards a blueberry and blackberry extract because its sterile and leaves the quality/season of fruit out of the equation. Also seems people just can't seem to agree on whether to put said fruit in after primary or before bottling.
That's all question one, question two is if I bottle half after 10 or so days without fruit (in case it fails miserably or I'm feeling less feminine when I reach into my fridge), can the remaining 2.5 gallons I'm adding the fruit to continue to ferment in a 5 gallon secondary carboy and turn out alright with all the added airspace?
Thanks for helping my beers not suck.