toolboxdiver
Well-Known Member
Not sure if this is the right place but I wasn't sure where to ask this question.
I reciently started lacto fermenting fruits and vegetables and was wondering has anyone made a sour beer using lacto fermented fruit? Curious when to add it during the mash and then sour the mash or add the fruit that has already soured into the secondary to see how that goes. I am leaning towards the second but cannot find any info on doing it.
Thanks for the help
I reciently started lacto fermenting fruits and vegetables and was wondering has anyone made a sour beer using lacto fermented fruit? Curious when to add it during the mash and then sour the mash or add the fruit that has already soured into the secondary to see how that goes. I am leaning towards the second but cannot find any info on doing it.
Thanks for the help