There's no downsides to pitching kriek dregs into pale wort that will be soured, but not intended for fruit itself, is there?
I can't get much for sours around here, let alone non-pasteurized. I wanted to get a bottle of the one good lambic that I can acquire. They didn't have the straight lambic, only the kriek. I'm sure it will be good, so I expect I'll pitch it. But is there anything that's different or worth consideration because it's a fruit beer?
I can't get much for sours around here, let alone non-pasteurized. I wanted to get a bottle of the one good lambic that I can acquire. They didn't have the straight lambic, only the kriek. I'm sure it will be good, so I expect I'll pitch it. But is there anything that's different or worth consideration because it's a fruit beer?