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yeah you right, but it has a scotch like character to me.

A big Scottish Ale would be great for that barrel. Innis and Gunn original and Founders Backwoods Bastard would be good one's to check out.

So pellicle or no pellicle if you've taken the appropriate steps to minimize oxygen ingress your beer should be fine.

is it a rule of thumb that if you have a pellicle then you have some oxygen ingress?

I added fruit last Saturday. I think i'll let it go 3 more weeks and then check the gravity again. Thanks for the advice.

I'm excited. Like its my own beer.

when you let the beer sit on fruit for that long do you have to worry about mold growth? I know commercial breweries use puncheons to prevent that. You got my wheels turning with that second beer on fruit idea.

So basically the same fruiting rules apply with a quick kettle sour as with a long term aged sour.

Did you still have good flavor after 3 weeks of fruiting?

I recently brewed a Kettle sour. I had a starting gravity of 1.048. I let it ferment down to a gravity of 1.015. I then racked it onto 5# of kiwis and 5#of green pears. I saw airlock activity for 3 days after i added the fruit. My question is how long should i keep it on fruit before i keg?

What’s that?

@Oldsock you and Mello should come up with a strain of this that doesn’t taste like cider.

Enjoying this Triple Anejo and an Orange Wheat beer I brewed

Wow, i'm surprised the pH got that low. What was the gravity of the beer you brewed? I wonder how high of a gravity this yeast will ferment?

a lot of people forget that unpasteurized beer can be used to inoculate the next batch. I would be comfortable racking that beer off and a new beer on.

Update. I harvested yeast from three different commercial kettle sour beers. I made a 500ml starter, cold crashed, then decanted. Then i stepped it up to a 1 liter starter, cold crashed, decanted. last night i stepped it up to a 2 liter starter. It's now on the stir plate and its looking...

Ghost Train brewing Boysenberry smoothie sour and a Leccia White. Hits the spot after a long day at the office

Yeah the main goal here is to find a low pH tolerant sacc strain. I sour with Lacto so if it has some in there no big deal.

Columbus was fun I had some great beer while I was there. The most impressive beers Thai had while I was there was. White Rajah by the brew kettle, followed by Bohdi by Columbus brewing co. And finally my absolute favorite was Aerialist by Hi-wire brewing. Thanks for the recommendations guys it...