The first time I made a fruit beer, I made an American Wheat. When I racked (siphoned) the beer to the secondary fermenting carboy, I did so on top of 14 lbs. of cherries that I had picked, at about 9pm. The next morning I went down to check it out and it was actively fermenting again! Before I could do anything, my wife said, "Let's go!" as we were taking the kids to SeaBreeze. I figured I could put on a blow off hose when we got home. Well, the day at SeaBreeze was a long one, we ate dinner, got the kids to bed, and finally I got a chance to check out my fruit beer again at 9pm, 24 hours later. The airlock on top of the carboy was still, it was plugged with cherry parts. So, I carefully wiggled the bung on top and POW! I was instantly covered in cherries and beer! Good thing it was down in the basement in the old cistern as it was summertime. If that had happened during the winter when I ferment in the kitchen, my brewing days would have been over.
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