Hopefully I am hitting the right forum with this topic.
About 8 months ago I brewed a all brett beer with fresh sour cherries in the fermentation.
The beer added up with a nice cherry flavor and a little sour funk I liked but wanted more. When bottling I decided to leave all the trub, cherries and wort to fill a one gallon glass carboy. Which has been sitting in my basement for over half a year.
I am brewing up this weekend a big batch of a dark winter warmer that would probably be really good with a sour cherry infusion. Does it make any sense in adding the wort, cherries, trub and all into half my batch and see what happens? Its my understanding if I pitch the ale yeast I plan on using the sour from the brett will intensify...
About 8 months ago I brewed a all brett beer with fresh sour cherries in the fermentation.
The beer added up with a nice cherry flavor and a little sour funk I liked but wanted more. When bottling I decided to leave all the trub, cherries and wort to fill a one gallon glass carboy. Which has been sitting in my basement for over half a year.
I am brewing up this weekend a big batch of a dark winter warmer that would probably be really good with a sour cherry infusion. Does it make any sense in adding the wort, cherries, trub and all into half my batch and see what happens? Its my understanding if I pitch the ale yeast I plan on using the sour from the brett will intensify...