Adding fzn fruit to sour ale

I rack to secondary, on top of the fruit, and leave it on the fruit until the sugars have fermented out. No filtration...just careful racking. Your raspberries will probably float to the top, so you can rack from underneath.

 

I always rack onto secondary. I always use 1-2 lbs per gallon depending on the fruit. Raspberries are pretty flavorful so you could go on the low end for this if you want.

As far as time, just taste it until it suits your need (as long as the fruit is fully fermented out). I've had fruited sours done anywhere from 2-6 months after I added fruit.

 

Raspberries are very assertive in beer. 10lbs in 5 gallons will be an absolute fruit bomb. Depends on what youre going for.

 

Sanitizing store bought frozen fruit is optional and typically not needed. I use it straight out of the bag and hope it infects my beer which has never happened.

 

The last two beers I made with raspberries, a Grisette and a Berliner, used one pound per gallon. Both had very present raspberry flavor. The Berliner even got a "could dial back the raspberry" comment in a competition.

 

Just did a raspberry wit with 6lbs frozen fruit in 5.5gal of beer and it is very assertive. You can't get the coriander or orange, just raspberry.

 

1.008 from 1.055

 

1.006.

 

Your beer's already infected. I wouldn't heat or try to sanitize the fruit at all. You'll get more flavor out of the berries this way. If you have them in bags, (<----pleural), you can open half and add the other half gently if the fruit flavor isn't strong enough. If you add too many, you can't take the fruit flavor out.