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Seems like it’ll work in about 3 days per the chart.

Ok. I also used WLP677 Lacto for souring, anyone know about how long it should take to start dropping the ph?

If using fresh peaches that have been frozen for a kettle sour, do you need to heat pasteurize the fruit prior to using as well? Also how much jalapeño should we use for a small hit of it?

When I add my Apricot purée to my kettle sour Belgian Blonde should it be in a secondary or can I keep it all in my primary.

Doesn’t it settle mostly when u cold crash prior to transfer?

How is it more of a mess with finer chunks or purée? I’m using Vintners Harvest Apricot purée.

I’m gonna let it sit on the fruit for at least a wk depending on how active it is based on what everyone is saying. Also, the OG was 1.060 and I pitched Imperial Flagship 1.5 wks ago and it’s still actively fermenting. I don’t think I’ve had a beer ferment this actively for so long, which isn’t...

It’s a sour, not a fruit beer but thanks. Hopefully someone else will know.

I will definitely of course. But only needing to have it on fruit for a couple day, do I cold crash during that time or after. It can ferment out prior to adding fruit.

I’m brewing a Kettle Sour Belgian Blonde that’s gonna get an addition of Apricot purée and from what I’ve heard u only need it on the fruit a couple days or so. With that being said should I cold crash during that same time frame as well, otherwise it would be more like 4 days on the fruit since...

That’s great. Thank you for the info.

I did a 5 gal batch. What size was yours.

How much is half a carton. The ones I got were a 4 pack of 2.7 oz shots each. I used all 4 and got to 3.8 in 72 hrs but mostly above room temp cause I didn’t have a way to keep it warmer and I did not pre acidify. Hoping that with fermentation it’ll drop a little more and then I’ll add my fruit.

Ok. The shots came in a pack of 4 that were like 2.7 oz each.

It’s been at about 90 F for a little over 48 hrs and I used 8 oz of the shots. I’ve got one 3 oz shot left but not sure if I should use it. I’ve also got lactic but wasn’t sure about using it since I already used good belly.

So I used 8oz of good belly in about 6.5 Gals of wort and the ph is at 4.0. It’s been a little over 48 too. Should I use the remaining 3 oz of good belly or just be patient. Also can I use lactic to get the acidity down after using good belly

Yea only one chamber so I want to ferment em at the same time if possible.

I’m a bit behind on brewing and was wondering what thoughts there were out there in regards to fermenting a kettle sour and an ale in the same temp controlled fermenter. I was figuring that since you kill the rest of the wild yeast of the kettle sour in the boil, that you eliminate contaminating...

Does it matter if you purée or blend your fruit if u r adding it to a fermenter? Most people cut it into chunks, but does it make a difference in the outcome of the beer?

Ok. Will it work like gelatin for clarity?