TravelingLight
Well-Known Member
I'm gearing up for my first sour (!!!) and this will have some raspberries incorporated in.
I've never done fruit in a a beer, sour or otherwise. And much like most homebrew processes, everyone does it differently. Ideally, I like to K.I.S.S. so I would like to keep it nice and easy.
I get that freezing breaks down the cell walls and all that. My question surrounds the process of freezing and just tossing in. And I've seen countless people just freeze and toss, with no vodka soak or otherwise sanitization, and never had any infections or issue. Why? Is it because 1) freezing the fruit negates any bacteria and/or wild yeast to cause any issues, and 2) by the time they thaw the alcohol and/or ph of the beer inhibits any infection?
Hopefully I just answered my own question. That's how I wrapped my brain around it at least. Thanks for any advice. I respect the absolute hell out of you experienced sour/wild/lambic brewers. I hope to one day be on your level!
I've never done fruit in a a beer, sour or otherwise. And much like most homebrew processes, everyone does it differently. Ideally, I like to K.I.S.S. so I would like to keep it nice and easy.
I get that freezing breaks down the cell walls and all that. My question surrounds the process of freezing and just tossing in. And I've seen countless people just freeze and toss, with no vodka soak or otherwise sanitization, and never had any infections or issue. Why? Is it because 1) freezing the fruit negates any bacteria and/or wild yeast to cause any issues, and 2) by the time they thaw the alcohol and/or ph of the beer inhibits any infection?
Hopefully I just answered my own question. That's how I wrapped my brain around it at least. Thanks for any advice. I respect the absolute hell out of you experienced sour/wild/lambic brewers. I hope to one day be on your level!