Hey guys, first time poster. I have been brewing for about a year, and have never done anything more than buy my kit and follow the directions. My neighbor has a stupid big Raspberry patch, so my hope is to brew a Raspberry Sour. I found this theard which sounds like what I want...
https://www.homebrewtalk.com/f127/raspberry-sour-beer-experiment-107361/index3.html
So I brought 'Mr. Nice Guys' receipe with me to my local home brew store, and I did not get a warm fuzzy from the owner about helping me out with this recipe. So his suggestion was the following...
Start out with making a regular wort (I'm using a farmhouse/Saison) where I added Briess CBW LME, Weizen Dry Malt Extract, and Candi Sugar Rocks. In addition to this my local home brew owner recommended I add Lactose Sugar to the boil. For the yeast, rather than add Brett (which the farmhouse kit contained) the owner suggested I add Wyeast 3763 Roeselare, and Dry Ale yeast (E491), which I did. So I spent the afternoon brewing this up, and its now (hopfully) fermenting.
So from here my plan is to let this primary ferment for 10 days to 2 weeks or until it becomes inactive, then add about 2 pounds (I am brewing 2.5 Gal total) to the primary. Once I do this the primary should become active again??? This should take a couple of weeks to ferment. then once this is done let settle in a secondary for a couple of weeks. Then bottle with some priming sugar.
So that is my plan, just wanted to sanity check this off everyone and get your feedback. Thanx in advance!
https://www.homebrewtalk.com/f127/raspberry-sour-beer-experiment-107361/index3.html
So I brought 'Mr. Nice Guys' receipe with me to my local home brew store, and I did not get a warm fuzzy from the owner about helping me out with this recipe. So his suggestion was the following...
Start out with making a regular wort (I'm using a farmhouse/Saison) where I added Briess CBW LME, Weizen Dry Malt Extract, and Candi Sugar Rocks. In addition to this my local home brew owner recommended I add Lactose Sugar to the boil. For the yeast, rather than add Brett (which the farmhouse kit contained) the owner suggested I add Wyeast 3763 Roeselare, and Dry Ale yeast (E491), which I did. So I spent the afternoon brewing this up, and its now (hopfully) fermenting.
So from here my plan is to let this primary ferment for 10 days to 2 weeks or until it becomes inactive, then add about 2 pounds (I am brewing 2.5 Gal total) to the primary. Once I do this the primary should become active again??? This should take a couple of weeks to ferment. then once this is done let settle in a secondary for a couple of weeks. Then bottle with some priming sugar.
So that is my plan, just wanted to sanity check this off everyone and get your feedback. Thanx in advance!