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An update on my attempt at this; I carbonated mine to about 2.2 vols which is perfect for this tart beer, IMO. The beer is the perfect level of sour, and though it’s simple because the peach only barely comes through, it tastes nearly as good as a base wild ale from a commercial sour brewery...

And had to rig up a blow off 7hrs later. Just caught it before we had a mess on our hands! Dan

Just pitched the yeast on a 5gal batch of Witbier. I used 3944 Belgian yeast again like my last one because it was so tasty... Dan

Yeah, the apricot advice seems to be a good way to go, IMO. Not trying to rain on your parade! I just wanted to pass along my experience so you had a chance to alter your recipe should you want to. Dan

Sorry to say, but I do not believe you’ll be able to detect the peach at all at a rate of less than 1lb per gallon. I just aged a very light sour on peaches, 4 lbs for 4 gallons, for 2 weeks and...nothing. It’s a very light flavor, so it probably won’t be detectable alongside the other...

Going to bed??!! I’m going to have to check this thread first thing In the morning to make sure he posts a reply... 😰

I’ve done it in the past with no apparent issues. Did it again on Saturday when getting ready to bottle my latest beer. Freaks me out at first but it’s fine I’m sure... Dan

Yeah that’s not the point.

Any suggestion for target carbonation level with this method for bottle conditioning? I’m thinking that since this method results in a fairly tart flavor profile, that a carbonation level closer to 2.0 vols vs near 3.0 vols may help keep the perceived sourness levels in check? I’ve had some...

Excited to hear how it turns out! I used lallemand sour pitch in a batch that i have in secondary with peaches, but I used the co-pitching method as it is a sour. The flavor as of 1 week ago was tart and delicious! Dan

Thanks for the comments! Ended up doing; 1/2 oz (14g) mosaic @60min 1 oz mosaic @ 15min 1 oz galaxy @ 15min This should net me around 55 IBUs with my 5.5gal batch. Hop smell was intense when racking to primary! I’ll probably do a hefty dry hop of about 4oz after fermentation slows down...

Brewing either an American ale or an IPA tomorrow. Only have Mosaic and Galaxy hops, but plenty of each. Need to get to work deciding what the hop schedule will be... Dan

Yep, that’s about the water profile guidance I used from a couple of sources including RPh_Guy, so I only used calcium chloride. Just moved mine to secondary over peaches and it already tastes fantastic! OG was 1.044 now at 1.007 after 5 days. I didn’t take a Ph reading, but perhaps I should...

this went well and have hit high krausen already. obligatory brew kettle and fermentation pics...

I put TWO spoons in my last 3oz pellet dry hop bag and the damn thing still floated to the top. Dan

That actually does sound cool, and I also hope your bottles don’t explode. Keep us updated! Wild yeast brews sound cool, but I’m also afraid of ruining 5gal of beer and maybe some equipment and maybe my wood floors. Dan

My work cut my hours back and I now have Fridays off along with the accompanying 20% pay cut. Making the best of it currently; just doughed in on a sour, thanks to Gnomebrewer and RPH_Guy for the co-pitch method expertise! Following Gnomebrewer’s process with some slight changes from this...

Mark me down as an Indiana brewer, I’m down in Columbus

Thanks for the reply. Seems many folks add apricots with peaches to help the peach flavor come through. But yes, seems there’s a chance that the peach will be subtle at best. I may split the batch and do peach with one part and galaxy hop tea with the other. Dan

Thanks so much! I’m starting this tomorrow, I like this co-pitch method the more I read. I’m a Lallemand Sour Pitch newb; what can I do with the 9g of the 10g package that I don’t pitch? Seems so sad to throw it out... can I keep it in the fridge in a sanitized container? Vacuum seal? I’m...