treacheroustexan
Well-Known Member
I’m planning a lineup of kettle sours and am struggling to find the frozen pink guava purée in my area. Might be a little easier once I can casually browse the grocery stores again but anyways. I bought 4 pounds of these fresh guavas from Walmart and I’m going to cut them up and freeze them and rack a 2.5 gallon sour on them. Does anyone have experience using these? Should I pair add another fruit to the beer along with these little guys? Any advice or tips using these in a sour is appreciated. Thanks!
