Does the dried fruit you use have oil added? Most of the consumer level dried fruit that I find has oil added to minimize the fruit from sticking together and I have been afraid of the effect this may have on the beer.
Lambic/Gueuze is the only style where turbid mash is still a common part of production, but even there I don't think it is strictly required. For a sour red, mashing near the high-end of the saccharification range is plenty!
Sapwood Cellars thank you for the reply! I’ve already read “The New IPA” and I’m about halfway through “American Sour Beers” excited to brew my first mixed ferm beer.
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Awesome work. Also love your glasses!!
Fingers crossed there's a handful of bottles left after the weekend.
Yep, about 30 to-go bottles of Elliptical Orbit survived for Wednesday.
Does the dried fruit you use have oil added? Most of the consumer level dried fruit that I find has oil added to minimize the fruit from sticking together and I have been afraid of the effect this may have on the beer.
A quick rinse with dilute StarSan followed by filtered water is a good way to remove any oil from dried fruit.
Does this style require a Turbid Mash?
Lambic/Gueuze is the only style where turbid mash is still a common part of production, but even there I don't think it is strictly required. For a sour red, mashing near the high-end of the saccharification range is plenty!
Sapwood Cellars thank you for the reply! I’ve already read “The New IPA” and I’m about halfway through “American Sour Beers” excited to brew my first mixed ferm beer.
@@pow06er Cheers and best of luck!
seth rogan and james franco of craftbeer ahahaahah
I'd put Scott down as more of a Dave Franco, thankfully.