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Old 12-07-2010, 12:12 AM   #1
Dec 2010
San Diego, CA
Posts: 1

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.

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Old 12-07-2010, 05:47 AM   #2
Apr 2009
Posts: 1,044
Liked 41 Times on 38 Posts

Dry fruit alone won't make the beer a true sour.... you need other sorts of bugs to do that sort of thing. The amount of fruit is highly dependent on the type of fruit, style or beer, and what kind of flavor profile you're shooting after.

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