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Not sure if anyone interested but I've been drinking it from a keg for a couple weeks now, followed the method in the link. And it is hands down the best sour I have made, fully retains it's raspberry flavour 3 weeks in. Cheers

Probably back sweetening was the wrong phrasing but I just want to keep those fruit sugars. Got it in the fermenter at the moment, going to rack into keg and treat with metabisulphate and sorbate, then add 1l of puree. I will then carb and see how long it takes the fruit flavour to reduce...

Should have said other people's farts, as mine don't smell :D. But seriously, I saw some internet posts about too much metabisulphate causing sulphur aromas! @Graz yes, I will force carbonate in the corny, so it only needs to hold off restarting fermentation for a week or two. Good that you...

Hello, I have to do a corny of a sour beer for a wedding and I am sick of my fruit flavours fermenting out. I use Philly sour yeast and make good sours, but not a fruity sour that is going to be savoured on a sunny day. I have linked a webpage that uses metabisulphate and potassium sorbate to...

You could try moving your 15 min boil golding addition to flame out, if you want more hop flavour. I would do a hopstand for 10 to 15 minutes, if it still lacks flavour you can chill to 80 degrees and hopstand. But agree with others too much bittering, and so many cool hops these days, go wild!

Thank you all, @starseeker I am from Chard so just up the road.

Hello, took up home-brewing when I was working as a brewery assistant (Gyle 59 if anyone is interested). No longer work there but still love brewing beer! Guess I wil be hanging around the beer brewing forum. Would love to join a homebrew club if there is any near South Somerset!