I would like to make a Pineapple hefeweizen but can’t find any recipes using pineapple. Is there something about the enzymes in pineapple (the ones that make it a good meat tenderizer) that prevent it from being a good beer additive? Also, I keg my homebrews; I was wondering about the best way to bottle small amounts from the keg for transport to a party without losing all the carbonation in the process? Should I hyper-carbonate prior to bottling?
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