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Not really wild or lambic, but this seemed to be the best place for this. Brewing a sour IPA. Recipe is: Batch Size: 20.8 liters (5.5 gallons) OG: 1.067 | FG: 1.009 | ABV: 7.49% | IBU : 22.55 | SRM : 6 FERMENTABLES: 1.8 kg - Pale Wheat Malt (33%) 0.9 kg - Rye Malt (16.5%) 2.75 kg - Low...

What lot's of people do, including me, is brew a SMaSH (single malt and single hop) beer. That allows you to have a very clear idea of what the taste of the constituent parts are, and systematically vary one element in the experimental way you are suggesting. Essentially you would be taking the...

So the next brew I'm doing is a DIPA/ double NEIPA which calls for almost 2 pounds of Citra at dry hop. I think cascade is a bit less appropriate to be used at those levels, but you could probably use it up pretty quick if you throw in a heavily dry hopped DIPA.

So I'm hardly an expert homebrewer, but I would say that you are going a bit too far with the concept of a neutral baseline. If you just add bakers yeast to a sugar solution the product won't really be beer. It will probably be not that great to drink either without adding something like...

So I went ahead and tweaked a bit and brewed. Orange went in the whole batch, apricot will go in half during secondary. Smashed the targets, slightly over volume and slightly over OG (a litre or two extra and 1.044 vs 1.043) - so yeah pretty happy. Think I need to start assuming my efficiency...

I'm brewing a batch this weekend as a semi starter to get enough yeast for a DIPA in a couple of weeks. I obviously want to get some nice beer out of this, so I plan to go for a ~4% IPA. As it's summer, I'm thinking to add fruit to half. So split half and half after primary fermentation into two...