Timeline for How to use Tart Cherries
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 5, 2012 at 23:55 | vote | accept | dana | ||
| Dec 29, 2011 at 14:25 | comment | added | sgwill | @dana I would probably treat them the same, yes. BUT, I've never actually done a sour beer, so perhaps you've found yourself another question. | |
| Dec 27, 2011 at 4:29 | comment | added | dana | @sgwill thanks for the great info, in your opinion should I be treating these cherry beers just like any other fruit? The seem to often appear in sours krieks etc, are there any special considerations for those styles? | |
| Dec 27, 2011 at 4:27 | vote | accept | dana | ||
| Jan 5, 2012 at 23:55 | |||||
| Dec 22, 2011 at 15:47 | comment | added | Bad Neighbor | I sourced my cherries to a local farm that sells them pre-pitted in 10lb buckets (I believe they come from Michigan as well). I add them just after the boil to make sure they get above 150. After a couple weeks in primary, I scoop out the floaters and rack the beer off of the rest to a secondary. | |
| Dec 22, 2011 at 13:01 | history | answered | sgwill | CC BY-SA 3.0 |