13,591
edits
Changes
m
no edit summary
==Amount Suggestions==
This is just a general guideline for usage amounts. Brewers should consider their base beer's characteristics when deciding on an amount and contact time. Don't be afraid to experiment outside of these guidelines.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Click here and comment on the MTF thread to add your recommendations to this wiki!]
* [https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=pounds%20per%20gallon%20to%20grams%20per%20liter Click here to convert pounds per gallon to grams per liter.]
| Tart Cherry || 12-24 fl oz/gal || || 0.5 lb/gal <ref name="MTF_Thread">[https://www.facebook.com/groups/MilkTheFunk/permalink/1167993543228858/ Conversation on MTF about adding fruit to sour beer. 10/23/2015.]</ref> || || 1-2 lbs/gal || 3 weeks juice/6-8 weeks whole <ref name="MTF_Thread"></ref> || Optional: leave pits in for some or all fruit.
|-
| Raspberry || || || || || 1-2 lbs/gal || 6-8 weeks || Advice: use a fine-mesh bag for whole friot fruit or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging. Frozen products tend to be more consistent than fresh <ref name="MTF_Thread"></ref>.
|-
| Apricot || || || || || 1-2 lbs/gal || 6-8 weeks ||