Originally Posted by alexn1018
I've read some getting the temp up to just before a boil and I've heard others do a 10-15 min boil so I really don't even know what to do regarding a boil. Any advice you have for a newbie sour brewer would be awesome.
If you want to avoid pitching bugs (lacto) another option would be to do a sour mash. That will give you a much more complex, authentic flavor over pitching straight lactic acid. Simply adjust the sour mash ratio to how sour you want it, let it sit and keep it warm a day or two, and just boil it good and hard, then mash it with the remainder of your grain bill. It will smell BAD, but taste very very good with some time...
As for the 3.5lbs of peach puree, I can't really say... I know peach is a subtle flavor. I suppose if you juice enough fresh peaches, 3.5lbs may be adequate.