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  1. L

    Sour IPA(

    Looking for some tips on brewing a barrel aged sour IPA. Could I use a regular IPA recipe, holding back on the dry hops. Start fermenting with ale yeast, transfer to barrel and finish with Brett? Then dry hop late, after a few months? Cheers Leigh
  2. L

    Berlinerweisse water volume help...

    I’m planning on doing my first kettle soured Berlinerweisse. I have a load of fruit and want to throw something in the secondary (maybe mulberries or pomegranate). I’ve been loving a local brewery’s weisse with fruit, here in San Diego - Wild Barrel’s California Vice. And I’m looking to do...
  3. L

    Dry Hopping and Cold Crashing

    I've been thinking about dry hopping and cold crashing. I usually dry hop after 21 days, for 5-7 days, then cold crash for a week, then keg, force carb, and drink. But I've been thinking about cold crashing, then dry-hopping, but read about pros and cons of this, so I had an instictive idea...
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