HOoT_oWL
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- Joined
- Apr 14, 2017
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Hey guys! my first post here, surprising as many times as I've utilized this forum.
SO -- I'm doing my first sour! I soured the wort using raw pilsner grains, and leaving for 19 hrs and then doing the boil, it was slightly soured and had no detectable off flavors (I used lots of CO2)
MY QUESTION IS: Does anyone have experience with using BLACK or RED CURRANTS ????
I have lots of frozen Black currants and some Red Currants from 2 yrs ago and thought it could be good in a sour, however I've heard of black currant-like flavors as being indicative of oxidation and generally undesirable.
ALSO -- any thoughts on oaking it and/or throwing in some Brett? I don't want it to be to crazy sour but I'm open to enhancing this beer! :fro:
SO -- I'm doing my first sour! I soured the wort using raw pilsner grains, and leaving for 19 hrs and then doing the boil, it was slightly soured and had no detectable off flavors (I used lots of CO2)
MY QUESTION IS: Does anyone have experience with using BLACK or RED CURRANTS ????
I have lots of frozen Black currants and some Red Currants from 2 yrs ago and thought it could be good in a sour, however I've heard of black currant-like flavors as being indicative of oxidation and generally undesirable.
ALSO -- any thoughts on oaking it and/or throwing in some Brett? I don't want it to be to crazy sour but I'm open to enhancing this beer! :fro: