BeerSmith™ Recipe Cloud

Notes

Like I’ve said before, we always ferment in a plastic bucket, typically for a week or two then transfer to a 5 or 6 Gallon Glass Carboy for another week or two. We kept our beer at ~68 degrees Fahrenheit throughout primary and secondary. When transferring from primary to secondary, add your blackberry puree directly into your secondary vessel. The contents of the blackberry puree are sterile, but make sure to dunk the outside of the can and can opener into sanitizer (we use Star San). You may also want to sanitize a funnel to pour the puree easily into a narrow necked carboy – from experience, this stuff stains. After remaining in secondary for 1 – 2 weeks, cold crash to 38 degrees overnight before kegging. Cold crashing helps to improve the clarity of the beer. You can also add a natural clarifier like isinglass.