Originally Posted by gratus fermentatio
Out of curiosity, are you sure the tartness wasn't actually due to the increased acid from the strawberries?
Oh, I'm quite sure. I had something like this going on:
A friend of mine, who just happens to be a microbiologist and brewer said it was either Lactobacillus or Brettanomyces.
I haven't really bothered with pH before, but I could certainly test my future batch with a few strips.
I think I'll do a 2.5 gal test batch and see how it turns out. With that ratio I'll do 1 lb acid malt, .5 lb 2 row, and .5 lb 60L crystal. Then add to 2 gal of juice.