fingnewguy
New Member
Hello I'm thinking of brewing a stout and was wondering if it would sour just by adding dry fruit to it in secondary (raisins/cherries) or would I need to add a Lacto, Pedio, Lambic or other commercially available yeast. Also not sure about how much dry fruit to use for a 5gal batch and how much beer it will yield given the fact that the dry fruit will suck up some volume.
