Got 17.5 gallons (19 gal post boil volume, almost half gallon left in hoses after transfer to fermenter and approx. .75 gallon left in kettle with trub) of a co-pitch sour sitting in the fermenter. Zero hops were used on the hotside and it was brewed with 4lbs of lactose. Co pitched the yeast and lacto and it's fermenting away. I want to add blackberries, raspberries, and bing cherries to it, and it will see vanilla around the same time as well.
Anyone used this combo? What were your thoughts?
Anyone used this combo? What were your thoughts?