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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > sour beer experiment
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Old 08-09-2012, 06:20 PM   #11
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If you use 655 be prepared to let that beer go for at least a year before bottling. That means you'll want to wait a good six months before you add the fruit. If you are looking to bottle sooner, then just using lacto is probably your best bet.

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Old 08-09-2012, 11:25 PM   #12
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I don't have an issue letting it age out, since I have a basement for carboy storage. However, I do have an issue with freezer storage space. What is the down side to adding the fruit early?

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Old 08-10-2012, 01:12 PM   #13
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The risk is that the fruit flavors tend to fade with time. If you add them early they will fade while the beer is souring. Also, you will not be able to predict the flavor of the beer ahead and so may add a fruit that will not meld well. Maybe use the fruit for pie (or other use) and get fresh fruit when the time comes for the beer.

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Old 08-10-2012, 03:51 PM   #14
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Makes sense... I'll just blanch and puree the blackberries before freezing so they takes up less space. I really enjoy the idea of paring my beer with my own fruit. I'm a little funny that way. If I must sacrifice the berries for the sake of domestic harmony, I'll pick up some elsewhere.

Thanks again for the advice. After two years of brewing I often still feel like I don't know squat.

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