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re: Homebrewing Thread: Volume II
Posted on 6/7/18 at 8:40 am to CarRamrod
Posted on 6/7/18 at 8:40 am to CarRamrod
quote:
Bug, how long are you keeping your sours on fruit, i know you said you kept some on for a few months. Im assuming that was to get some brett characteristics.
Im really not looking for that so im think 2 weeks is plenty.
I've been going about a month. 2 weeks is fine though. For quick sours that are fruited, i usually do about 2 weeks. The mixed ferm sours are the ones i fruit for a longe period.
1
Posted on 6/7/18 at 10:05 am to BugAC
I have a quick sour that started with a OG of 1.082 and has now stalled at 1.030 using WLP644. Does anyone think I could pitch Belle Saison or 3711 to finish it?
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