Sounds delicious. I have Philly Sour packets waiting and I want to try a peach lambic so bayd
Comment on What are you brewing?
paulywill@fosstodon.org 4 months ago
@plactagonic eventually a wild yeast sour raspberry beer…. Hopefully ready by next July
verity_kindle@sh.itjust.works 4 months ago
plactagonic@f.cz 4 months ago
@paulywill @plactagonic@sopuli.xyz like, is it in fermenter or just in planning stage?
This seems like overkill aging time for me.
paulywill@fosstodon.org 4 months ago
@plactagonic@f.cz @plactagonic@sopuli.xyz planning stage…will be a mix fermentation experiment
plactagonic@f.cz 4 months ago
@paulywill @plactagonic@sopuli.xyz so what's the plan? Make wort and mix it with raspberry juice and ferment it or something more elaborate?
paulywill@fosstodon.org 4 months ago
@plactagonic@f.cz @plactagonic@sopuli.xyz
Well I’ve researched books, online (asked ChatGPT) and stumbled on the wiki at milkthefunk.com
1. take the built up starter I made from pine juniper/branches from July…it has bacteria, perhaps lacto that gives a nice sour taste
2. Freeze a few samples just in case, using Martin’s overview from Brülosophy
3. Make a saison/hefe like wort aim for 8 gallons
4. Maybe split batch into 2 glass carboys
5. Pitch one with just wild yeast, other w/ saf-05
…