Hey all,
I am doing a kettle sour with L. Brevis, boiling to kill it, then brewing a sour session pale ale (only hops are whirlpool mosaic). The yeast for primary is The Yeast Bay NorthEastern Abbey (not brett or bugs)
I want to incorporate fruit (debating between guava or pomegranate... Likely guava).
In one article I have read that I should rack onto fruit and NOT use camden tablets, potassium sorbate, or potassium metabisulfite. Unless I basically want it very sweet and the equivalent of adding juice to the finished beer).
http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html
In another article, I read I would basically get a wine like flavour, added ABV, and essentially no fruit flavour if I don't kill the yeast.
https://www.beersyndicate.com/app/Tutorial/Details/47
What do I want? obvious fruit flavour, but not necessarily super sweet. Definitely don't want to have to think hard to taste the fruit, and I want no wine like flavour.
If you recommend killing the yeast, what do I use of the 3 mentioned products? I'm guessing some (or a combination) are for killing lacto/pedio as well. I just need to kill off the sacch.
Cheers!
I am doing a kettle sour with L. Brevis, boiling to kill it, then brewing a sour session pale ale (only hops are whirlpool mosaic). The yeast for primary is The Yeast Bay NorthEastern Abbey (not brett or bugs)
I want to incorporate fruit (debating between guava or pomegranate... Likely guava).
In one article I have read that I should rack onto fruit and NOT use camden tablets, potassium sorbate, or potassium metabisulfite. Unless I basically want it very sweet and the equivalent of adding juice to the finished beer).
http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html
In another article, I read I would basically get a wine like flavour, added ABV, and essentially no fruit flavour if I don't kill the yeast.
https://www.beersyndicate.com/app/Tutorial/Details/47
What do I want? obvious fruit flavour, but not necessarily super sweet. Definitely don't want to have to think hard to taste the fruit, and I want no wine like flavour.
If you recommend killing the yeast, what do I use of the 3 mentioned products? I'm guessing some (or a combination) are for killing lacto/pedio as well. I just need to kill off the sacch.
Cheers!