Tarpon87
Well-Known Member
Buddy is coming over tomorrow and wants to make a sour. Will be doing a kettle sour. I've never used cherries before, most likely will be using frozen, whole cherries because I don't remember seeing fresh cherries here in PR. How much cherries / lime peel should I use for a 5 gallong batch if he is looking for a cherry/lime forward flavor? Was thinking 2oz zest in boil, 2oz zest dry hop and 4lb cherries after fermentation is done, should I do more?