Just curious if anyone has experience converting a fruit beer that used puree to one that used concentrate instead? I'm in the situation of having to scale up a pilot beer in which I used an apricot puree at the end of fermentation to a 10 bbl batch which will have to utilize apricot concentrate. Any help guestimating a conversion factor from puree to concentrate would be greatly appreciated!
Tyson Arp
Nebraska Brewing Co
Tyson Arp
Nebraska Brewing Co
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