Hi so I'm brewing a single gallon batch of a sour beer with a pseudo lambic base (I used malted wheat instead of raw un-malted wheat) that Ive fermented on yeast propped up from a bottle of Jolly Pumpkins La Roja. Im about two months in right now and eight days ago I dropped a pound of white grapes onto the beer.
Ive been trying to find info on aging beer on whole grapes and have found some suggestions that leaving the beer for too long on the grapes can extract tannins which ideally i would like to avoid. See here:
http://babblebelt.com/newboard/thread.html?tid=1108752780&th=1380655815
But fermentation just really started going within the past three days. Im curious if anyone has any info on the time span at which tannins become extracted into the beer? Ideally I would like to dry out the beer/grapes as much as possible and let fermentation ride out but I dont want to soil the beer with the tannins that might also come with that...
Anyone have experience with aging grapes on sour beer and can give input to how i should treat this?
Ive been trying to find info on aging beer on whole grapes and have found some suggestions that leaving the beer for too long on the grapes can extract tannins which ideally i would like to avoid. See here:
http://babblebelt.com/newboard/thread.html?tid=1108752780&th=1380655815
But fermentation just really started going within the past three days. Im curious if anyone has any info on the time span at which tannins become extracted into the beer? Ideally I would like to dry out the beer/grapes as much as possible and let fermentation ride out but I dont want to soil the beer with the tannins that might also come with that...
Anyone have experience with aging grapes on sour beer and can give input to how i should treat this?