Weatherman
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- Joined
- May 10, 2021
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Evening all
I’m planning to make the Raspberry imperial sour wit from Euan Ferguson “craft brew” book
I think I understand what I should be doing but would like to confirm, if possible. I have made a sour with Philly Sour before but want something more sour.
So, once cooled I plan to pitch WLP400 and leave it for 12 days.
Then I plan to pitch WLP672 and W5112 and add 700 g of raspberry puree.
Then, I plan to leave it for 8weeks in the Fermentor.
So the questions are, does that sound right?
Do I need to rack the wort into another bucket after 12 days before adding the raspberry and lactobacillus and brettanomyces?
The receipe also says to all to free rise….so, I plan to leave the inkbird on with a temp set but unplug the cooling circuit so, if the ambient temp drops the heater will kick in but, if the heat naturally rises, the fridge won’t kick in to cool it.
Thanks for any replies and opinions.
I’m planning to make the Raspberry imperial sour wit from Euan Ferguson “craft brew” book
I think I understand what I should be doing but would like to confirm, if possible. I have made a sour with Philly Sour before but want something more sour.
So, once cooled I plan to pitch WLP400 and leave it for 12 days.
Then I plan to pitch WLP672 and W5112 and add 700 g of raspberry puree.
Then, I plan to leave it for 8weeks in the Fermentor.
So the questions are, does that sound right?
Do I need to rack the wort into another bucket after 12 days before adding the raspberry and lactobacillus and brettanomyces?
The receipe also says to all to free rise….so, I plan to leave the inkbird on with a temp set but unplug the cooling circuit so, if the ambient temp drops the heater will kick in but, if the heat naturally rises, the fridge won’t kick in to cool it.
Thanks for any replies and opinions.