Quick question on an experimental recipe - using up some malt from my store which was approaching its best before, plus some hop pellets. It's going to be a funny sort of bitter (using ale yeast), and I'm thinking of adding brambles (or blackberries as my English wife and readers from south o' the border refer to them). I was initially thinking of adding 150g into the boil (crushed, and in a cheesecloth bag) and then adding a further 50g after fermentation is complete and leaving them to steep for 48 hours. However, a fellow brewer mentioned that wild blackberries might introduce some funny yeast and do strange things. I thought that if I made the additions during the boil, and then after fermentation is done that that wouldn't cause any issues, but I thought I'd check and see what you folks thought. The whole thing might just be a bad idea! 😅
