Home of the BrewNosers

So I've been intending to brew both a Framboise and a Kriek for a while now. I've got the fruit for both, but after doing some reading, I've realized the typical practice is to add the fruit to a ~1-2 year old lambic. When I picked the fruit, I had intended to add the fruit in at the get go but now I'm having second thoughts. Have any of you tried making a fruit lambic this way? How did it turn out? Will the fruit flavour drop out if I dump it in too early? I guess another option is to just give it a try, and if after a year or two in the fermenter the fruit has totally dropped out, I could always add more.

Anywho - opinions appreciated.

I've got a kriek on the go, but I added the cherries to ~18 month old lambic. The fruit flavor will drop out if you add them really early, but that's not to say it won't make a good beer. Depends what you're looking for I suppose. Another benefit to adding them later is that you're adding the fruit to a low PH/high alcohol environment. I would just freeze the fruit and add it later on down the road, but the fun thing about homebrewing is that there's no real rules most of the time and you can do whichever you choose.

Yeah... it's somewhat of a freezer space issue. But maybe I'll try and postpone adding it as long as I can. And I guess I'll brew the lambics for next year's fruit season now.. haha. I'm going to need to buy more carboys.

Jayme wrote:I'm going to need to buy more carboys.

Story of my life I'm gonna be dangerous if I actually get any real storage space

BBrianBoogie wrote:

Jayme wrote:I'm going to need to buy more carboys.

Story of my life I'm gonna be dangerous if I actually get any real storage space

Yeah since I rigged up my under stars cold room as a ferm chamber I've bought 3 carboys... in like 3 weeks.

Sent from the brew timer.

I think we have about 15 here already but they are often all full or dirty haha.