JHSnethen
Active Member
- Joined
- Jan 7, 2014
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I've been looking through the forums for this answer, but cannot find it. I've just entered the realm of brewing sour beers (have a Flanders Red on now, and hope to start one a week through the summer). I'm looking for what I should be paying attention to when selecting fruit to add to a secondary, or to use in primary for additional souring funk. The things I'm thinking about is stuff like:
Pesticides from the farm, and the viability of fruit with food grade wax or shellac that is added to most commercial fruit.
If somebody knows the answer, or has a good resource to point me to, it seems like a good time of year to figure this stuff out.
Thanks.
Pesticides from the farm, and the viability of fruit with food grade wax or shellac that is added to most commercial fruit.
If somebody knows the answer, or has a good resource to point me to, it seems like a good time of year to figure this stuff out.
Thanks.