I didn't know where to post this, so I placed it here. I have a question about using fruit in beer, specifically the ratios. There is a lot of great info in the book, but I'm confused about the amounts per gallon for different types of fruit. By that I mean if you decide to use limes for instance, is the recommended amount for the whole fruit pith and all, just the edible part, or just the juice? I don't think this is clear in the ExHB book or Drew's Hard Cider book. Does anyone have any insight?
Sun, 07/26/2015 - 17:15#1