Recent content by DaftCaskBC

I just bought a bunch of cashmere hops and was thinking of using them in an American or Belgian pale. I created a recipe currently pairing them with pacifica but I am looking for other ideas of other hop pairings that would compliment cashmere. Thanks!

I honestly would go no less than 80 F. I had no activity until the ambient temperature reached around there.

Many pro brewers start with a sour mash approaching a pH of 5.2 prior to kettle souring in order to kickstart the process.

I would do a sour mash. About 6 ibu bittering to let the lacto work it's magic during kettle souring. Finish off with Vermont IPA yeast or Conan. Lastly aggressively dry hop with fruity hops. That way if it is too bitter the dry hops will eventually fade with time.

I have read that an ibu above 10 inhibits lacto growth. Maybe do an experiment with lactic acid and a beer at the ph you are shooting for in order to see if the flavours crash.

Thanks. I think you are right. I was basing the 12 off of a raspberry sour I just brewed.

My logic is that if SRM 15 with grains approximates red and American brown ales begin at an SRM of 18; then with blueberries a purplish beer should be somewhere in the SRM range of 16-17.

I'm shooting for a base beer with an SRM of 12. Then adding the 3 lbs of blueberry puree which should bring it up.

I'm just going to aim for an SRM of 16

Well 15 seems pretty close to red. At what SRM beyond 15 would a beer become full-on brown?

That is why I am seeking insightful feedback.

Yes I do. Similar to the Raspberry, Black Cherry and Cranberry sour I just bottled. The only difference will be my amount of dark candy sugar. I honestly have no idea what SRM purple is though.

Yes, I know. Any ideas?

What SRM is purple? I am brewing a blueberry sour and need a target. I honestly have no idea.

I add the fruit in any beer as late as possible. I recently did a Fantome Saison base for an apricot red wheat ale and made sure it was completed fermented before I racked onto the apricot puree. It worked out great. I actually am thinking of not even adding fruit to my Flanders Red...