This is my method when brewing my fruited berliner Weiss's. Kettle sour, ferment, cold crash, add puree fruit, condition 3 days then rack and keg. Dancing Gnome here in Pittsburgh uses this method on their Underscore series and DBL underscore series.
Here she is after 2 LBS per gallon of strawberry puree. Emailed Andrew at Dancing Gnome for some direction on their Underscore Sour series and he gave me some helpful insight into their process. Tastes like sweet strawberry candy with just that perfect tartness behind it. Brewing this again...
In short I did a kettle sour around 2 weeks ago. Boiled wort after oh reached 3.3 for 1 hour. I'm now prepping to do a New England IPA. I kettle showered. How would I go about killing the lacto that might still be in the kettle? Boil basic water for 20 min or so kill or will just cleaning with...
I did both recently. Mashed 8n with 3 lbs of mashed peaches. Sticky as hell. Adding 4 lbs in secondary after fermentation subsides. Trying to get max peach flavor from my sour.
Awesome. Makes me feel better now. 7 lbs in a 10 lb batch might be too little but I might add a touch of extract before keg to get the flavor. The peaches were off our tree in the yard so no real financial loss.
In short here's the story. Let me know if the process is sound please
Mashed in at 155 for 1 hr
5 lb German Pilsner
3 lb White wheat malt
.25 lb carapils
Transferred to kettle and boiled for 15 minutes.
Dropped wort to PH of 4.5 with lactic acid as per my ph meter and cooled to 115 deg...