Anyone ever throw plums in secondary? Im pondering a plum dubbel but after tasting Croatian slivovitz plum brandy, which tastes like lacquer thinner im a little leary. I love umeshu, a japanese liqueur made with green ume plums and sugar, but the plums arent fermented. I know that adding blueberries to beer is tart and dry and doesn't taste like blueberries. I wonder if plums would do the same.

I've never brewed with plums, but I have read/ heard lots about them. I think plums would be fine, but to really get the dark fruit character that you're probably looking for in a dubbel, I would suggest figs, dates, or curraints. I have heard plums can give more of a tart flavor than that true figgy/plum flavor you are probably trying to achieve. I've also used raisins in a dubbel which turned out great. You can throw them in a blender with some wort or you can caramelize them in a pan with some syrup or sugars.

One of my buddies at my lhbs brewed a hef a couple years ago and shoved a bunch of plums in his secondary fermenter. The thing blew beer all over the back part of the shop for about 3 days. Very explosive. I wouldn't suggest shoving whole plums in your fermenter haha.

special B malt helps too.

Indeed. I use a lb or so of special b for my strong darks and dubbels. I would even go as far as 1.25 or 1.5 lbs to see the additions. Some have reported negative flavors with too much though.

With bottle conditioned beer and plums it sounds like it will be an interesting next morning...

I don't care for the special b...too much burnt character for me. Ive been using 140degree crystal and caramunich which gives plenty of chocolate. The plums are tasty and cheap now so i was just pondering using them.

Anyone try 2 plums and a hotdog?!