This recipe continues to be a great recipe to add fruit to. I have made the Peach version twice. This last last time, I split a larger batch and put one on lemon zest and the other on raspberries that were pured raspberries. The lemon version recently took a 3rd place in a club only...
Trying this one again. Exact recipe but plan on keeping on the peaches two weeks instead of one. For some reason, undershot my gravity by alot this year. Wort still tasted nice and sour, will transfer to secondary this weekend for two weeks on the peaches.
They dropped my scoresheets off on Saturday at the Local Homebrew Shop that our club holds meetings. Hopefully you will get yours soon.
I soured by pitching a vial of White Labs Lacto. I detailed my process in a post earlier in this thread.
Yes, it was Oktobersbest. I did enter it in the Fruit Beer Category. My description was "Berliner Weisse with Peaches in the Seconday". I did add about 2 oz of the Peach Extract to the keg for a little more peach flavor. I should have left in the secondary longer but really wanted it to be...
I sent this off to a competition. Here is a summary of the results:
Judge 1 - BJCP Apprentice Judge - 33
Aroma - 8/12 - Light Sourness with a Slight Peachy Ester
Appearance - 3/3 - Straw Yellow, Dense off white head quickly fades to ring around glass
Flavor - 11/20 - Moderately Sour (Lacitc)...
Let me make sure it turns out well and then we can work out the details of the trade. I plan on kegging this weekend and force carbonating it. It should be ready by Labor Day. I will let you know and bottle some up for you if it is good.
I transferred onto to 5 lbs of peaches today. Will probably let it go a week or so on the peaches, then keg and carb. The beer was nicely tart when I tried the hydrometer sample.