In the process of infusing some currants into a beer. Few questions for those who might have some info on usage.
Black or red currants?
Usage, pounds per gallon/bbl?
Time/temp in contact?
Currants whole,pureed?
Any help from those in the know would be appreciated.
Black or red currants?
Usage, pounds per gallon/bbl?
Time/temp in contact?
Currants whole,pureed?
Any help from those in the know would be appreciated.
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