Shwagger
Well-Known Member
I am doing a 2.5 gal kettle sour this Saturday, very basic 2 row and a dash of wheat malt. Plan is to mash, sparge, get to 100-110 degrees Freedom, and then add 3 Swanson's tabs (pantarum). Typical kettle sour. After it hits my desired sourness, which I want a lot, boil, add very few hops like tetnanger or hallertau, and ferment with neutral yeast like S-05. I dont have the space for a primary sour method right now.
I have just shy of 3 lbs of blood oranges. Should i zest, peel, and freeze? Add meat to boil and zest to primary before bottling? Something different?
TYIA
I have just shy of 3 lbs of blood oranges. Should i zest, peel, and freeze? Add meat to boil and zest to primary before bottling? Something different?
TYIA