pursuit0fhoppiness
GTA Brews club member, pharma technologist
Hey all, new sour brewer here. I've got one sour under my belt, a dry-hopped mixed fermentation sour. It was 70% belgian pilsner, 20% spelt malt, 10% munich with Wyeast 3711, a lacto blend and Brett blend. Dry hopped with 5 oz Citra (4 gal batch). Fermented for 2.5 months and now been in bottles for about a month and myself and others are really enjoying it. It's quite sour, but wish I dry hopped even more as the hop character isn't super prominent.
I'm re-brewing this recipe on Thursday, and plan to add fruit (unsure which, but probably peaches, or maaybe raspberries). My question is, with the same amount of sourness, plus whichever fruit I use, should I even bother dry-hopping? Or just dry hop even more than the first time? I'm unsure if there's even a point to adding hops with everything else going on.
Cheers!
I'm re-brewing this recipe on Thursday, and plan to add fruit (unsure which, but probably peaches, or maaybe raspberries). My question is, with the same amount of sourness, plus whichever fruit I use, should I even bother dry-hopping? Or just dry hop even more than the first time? I'm unsure if there's even a point to adding hops with everything else going on.
Cheers!