How to incorporate the cherries? Fresh or Dried? Boiled or soak in whiskey? Primary or Secondary? Ounce/Grams of Cherries to add per 1 gallon? https://www.brewersfriend.com/homebrew/recipe/view/995272/gibcs-5-half-with-cherries- I've done this base recipe at least 4 times now (with a couple tweaks here and there) and have landed on this variation as the latest iteration. However, I do want to add another dimension to half of this batch...Cherries. There are only two breweries that made a Bourbon Barrel Aged Imperial Stout with cherries (e.g. Bruery Cherry Pie, Goose Island Mon Cheri) that I really liked. I've tried several other ones over the years and most of the time, I get a cough syrup flavor from beers that add cherries to them, but not those two. They were almost like a homemade cherry pie or perhaps some Luxardo Marachino Cherries (not the fake bright neon pink ones in the supermarket). Hard to describe the flavor, but they were tasty. Thoughts and suggestions from anyone that has experience with making a cherry beer?