Hey guys, So looking to add cranberry into my next saison recipe. I couldn't find a lot of information so curious how anyone has used them in their past brews. How did you break them down? When did you add them? How much? Etc? I appreciate the feedback. Cheers, Darren
I used about 0.5lb in a 1 gallon batch. Cleaned them>food processor>freezer for a couple of days. Let them thaw to room temp and added to the fermenter for the last 7 days of fermentation. Thought the flavor translated pretty well.
What style were you brewing? I'm concerned with extracting their full flavor late in the process given how fibrous they are... is this unfounded? Do you think it would help to use alcohol to extract?
I've used organic, no preservative juice lately... 4 days into ferment...more sanitary and less hassle. I do mash a little higher than normal when using juice as the water content tends to thin the beer a bit if you don't (cranberries don't have much sugar so you won't get it from that). Condition it for at least a month also...IMHO.
I've never used cranberries, but the point of freezing is to break the cell walls. Thats how I made my blueberry beer and it came out well.
