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To make something your wife would like start by looking at what she likes to eat. Is she into tart or sweet food? Lets assume she likes chocolate; then look at what goes well with chocolate: oranges, cherries, vanilla... you get the point. Then get a beer that represents the chocolate (stout/porter) and add the fruit that you decided on. Lets assume your ...


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It is ultimately subjective, but historical tradition and commercial success does suggest there's an objective aspect, too. These are some of the things I've seen and/or experienced that work better/more accessibly than others: Blonde ale (Strawberry blonde, &c.) Hefeweissen/wheat ale Berliner Weisse (traditionally with a shot of woodruff or raspberry ...


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Definitely not a bock...you want something that doesn't have a lot of flavor on it's own, generally (although I have added chanterelle mushrooms to a wee heavy). Good bases for fruit beers are something like A. wheat (not hefeweizen), or a blond ale. Things that won't conflict with the fruit.


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I just made a watermelon wheat that came out great. The process involved first juicing the watermelon to separate the pulp. Then I added the juice to my sparge water so the watermelon flavor and sugars would be incorporated into the boil. The pulp was later added to the secondary to impart even more watermelon flavor. Overall, it was a lot of work but worth ...


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I personally not. Some friends say that, none melon flavor in the finished beer. I saw tries using the melon juice since the boiling until the first fermentation. Nobody that I know could get the melon flavor neither the color in beers. I'm interested in cases that caught it!


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We brew a watermelon wheat as well. We add the strained watermelon juice at kegging. You couldn't bottle this way (refermentation = bottle bombs), but for kegging, it's the solution we've found works best.


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Clones of 21st Amendment Hell or High Watermelon wheat beer tend to add it late in primary or in secondary. Make your beer about 1/8th watermelon, and add everything.


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What advantages/disadvantages would there be if one would filter it (if necessary) at its peak after a two day crash? I'm planning on a low gravity, 1.045 beer. 3 day primary, 5-6 days (or less if possible) on a berry in season. It'll be a raspberry wheat beer. Any advice on mash temp and mineral profile?



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