This is meant as general discussion thread, so share everything related to brewing - questions, ideas, what’s fermenting etc.
As discussed in my recent post here I will pin it for about a week and do another thread in a month and we will see how it goes.
Second attempt at a raspberry sour. This time, allowing a few days of ferment before adding the fruit, and a cold crash before bottling for higher clarity.
Actually nothing, turned out fine. Just experimenting with how much of a noticeable difference it makes giving the yeast a few days head start on the wort without the fruits.
There’s a lot of ‘folk wisdom’ in the brewing world I’ve found. Recipes which claim “you must do X” or “if you don’t do Y, it won’t work”. So I like to test different theories and see what’s true and what’s superstition.